I Don’t Care What Anyone says, THIS is Best Lobster Bisque Recipe Ever!

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Cut the live lobsters in half: press the knife tip through the head about 3 inches down from the head, roll the knife down to the board, then turn and split the tail.
2. Remove the tomalley, stomach and intestinal tract, and rinse the inside. Remove the tail meat, and optionally the claw and knuckle meat; refrigerate the meat.
3. Heat the olive oil in a pan over medium-low heat and caramelize the garlic cloves slightly, about 2 minutes.
4. Add the lobsters and saute for 6-8 minutes until bright red.
5. Stir in the vegetables and saute until lightly caramelized, 10-12 minutes.
6. Add the tomato paste and stir until coated, then pincé until rust-coloured, 3-4 minutes.
7. Deglaze with 1 cup brandy and reduce the liquid by half.
8. Pour in the vermouth and reduce by half. Add the port and reduce by half.
9. Add the chicken stock, tomato and basil leaves. Simmer on low to medium heat for 45 minutes.
10. Strain the stock through a fine mesh strainer, chinois or cheesecloth.
11. Return to the pot and boil over high heat until reduced by one third.
12. Lower the heat, whisk in the cream, and thicken with slurry or beurre manié until thick.
13. Season with sea salt and white pepper, then stir in 1/4 cup brandy.
14. Serve garnished with optional lobster meat, crème fraîche and chives.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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