Entrée: France – Bisque De Homard (Lobster Bisque)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

2 live lobsters (about 1 1 / 4 lb / 560 g each), or shells from 2 lobsters (or 4 large tails) plus 12–16 oz / 340–450 g cooked lobster meat, chopped
2 tbsp (30 ml) olive oil
4 tbsp (60 g) unsalted butter, divided
1 large onion, diced
2 medium carrots, diced
2 celery ribs, diced
4 garlic cloves, smashed
2 tbsp (30 ml) tomato paste
1 / 2 cup (120 ml) brandy or cognac
1 cup (240 ml) dry white wine
6 cups (1.4 liters) seafood or fish stock (or water)
1 / 3 cup (65 g) uncooked white rice (long-grain or arborio)
1 bay leaf
6 sprigs fresh thyme (or 1 / 2 tsp dried)
1 tsp sweet paprika
1 / 8–1 / 4 tsp cayenne pepper, to taste
8–10 black peppercorns (or 1 / 2 tsp freshly ground black pepper)
Pinch of saffron threads (optional)
1 strip orange zest, 2 inches (5 cm) (optional)
1 cup (240 ml) heavy cream
1–2 tsp fresh lemon juice, to taste
1 tsp Worcestershire sauce (optional)
Kosher salt and freshly ground black pepper, to taste
2 tbsp (8 g) minced fresh chives or tarragon, for garnish

Instructions

If using live lobsters: Steam or boil just until cooked through (about 6–8 minutes for 1¼-lb lobsters). Cool, pick out the meat from claws, knuckles, and tails; chop and refrigerate. Reserve all shells and any juices.
Heat a large heavy pot over medium-high. Add olive oil and 2 tbsp butter. Add lobster shells and sauté, stirring and lightly crushing, until bright red and very fragrant, 8–10 minutes.
Add onion, carrots, celery, and garlic; cook, stirring, until softened and lightly caramelized, 6–8 minutes.
Stir in tomato paste and cook until darkened and glossy, 2–3 minutes.
Off the heat, add brandy. Return to medium-high and simmer to reduce slightly; if desired, carefully ignite to flambé and let flames subside.
Add white wine and simmer until reduced by about half, 3–5 minutes.
Add stock, rice, bay leaf, thyme, paprika, cayenne, peppercorns, and optional saffron and orange zest. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 35–45 minutes, stirring and crushing shells now and then; rice should be very tender.
Using tongs or a slotted spoon, remove and discard all large shells, bay leaf, and herb stems.
Blend the soup base until completely smooth (use an immersion blender, or carefully blend in batches in a stand blender, venting the lid).
Pass the blended soup through a fine-mesh sieve or chinois into a clean pot, pressing on solids; discard fibrous remnants. You should have a silky, slightly thick base.
Bring the bisque to a bare simmer. Stir in heavy cream. Season with salt, black pepper, lemon juice, and Worcestershire (if using). Adjust thickness by reducing gently to thicken, or adding a splash of stock to loosen.
Add the chopped lobster meat and warm gently for 2–3 minutes; do not boil.
Stir in the remaining 2 tbsp butter to finish.
Ladle into warm bowls and garnish with chives or tarragon. Serve immediately.