Lobster Bisque
#lobsterbisque #lobster #valentinesday #easyrecipe #elegentsoup #creamysoup #fancysoup #specialoccasionsoup
Ingredients:
2-4 lobster tails
3 cups water
1 stick butter
2 tablespoons oil
1 medium onion, chopped
6 stalks celery, chopped
4 carrots, chopped
3-4 cloves garlic
2 tablespoons tomato paste
1 tablespoon Cognac (optional)
2 bottles clam juice or 1 ½ cups chicken or vegetable stock
½ cup dry white wine
½ cup Arborio or other short grain rice
1-2 sprigs of thyme
1 teaspoon paprika
¼ teaspoon cayenne, optional
1 bay leaf
½ cup cream
salt and pepper to taste
Garnish:
chopped chives
creme fraiche
Directions:
Start by cracking the lobster tails
In a large stock pot, heat the water, clam juice or stock to a hard boil. Remove from heat and add the lobster tails. Cover for 6 minutes.
Remove the lobster and cool it enough to handle. Reserve the stock.
Once the lobster tails are cool enough to handle, cut the shells and remove the lobster meat, reserving the shells.
Cut the lobster into bite size pieces, leaving some larger for presentation and refrigerate until ready to serve.
Set aside the stock.
In a sauté pan, heat the butter and oil. Add the shells and saute for 5 minutes. Strain the lobster butter liquid. Discard the shells.
Add the lobster butter to your soup pot.
Add the chopped onion, celery and carrots. Cook on medium heat until just tender. Do not brown. Add the garlic and tomato paste. Add the optional Cognac.
Deglaze with white wine. Add the reserved stock. Stir in the seasonings of paprika, cayenne, salt and pepper.
Add the rice. Make a sachet with the bay leaf and thyme and add to the pot.
Bring to a medium boil until the rice is tender and the vegetables are soft. Remove the sachet.
Remove from heat and use an immersion blender to puree until smooth.
Check for seasonings, adding enough salt and pepper to taste.
Return to heat and add the cream and lobster meat, saving the larger pieces for garnish. Heat through and serve.
Ladle into soup bowls, garnish with the larger lobster pieces, crème fraiche if desired and chives.
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