Lobster Bisque Better Than ANY Restaurant! | Chef Jean-Pierre

By Chef Jean-Pierre · 120 min

Ingredients

Instructions

1. Make the stock: put all the stock ingredients in a stockpot, bring to a boil, then reduce to low and cook for 60 to 90 minutes.
2. Strain the stock first through a colander, then again through a fine mesh strainer.
3. Make the bisque: heat olive oil in a soup pot. Add the onion and sauté for a few minutes until light golden brown.
4. Add the celery, carrots and leeks, then the salt, pepper, cayenne, tomato paste, fresh herbs and potatoes.
5. Cook for about 1 hour, until all the vegetables are soft.
6. Puree the soup with an immersion blender until very smooth.
7. Stir in the cream, cream sherry and cognac, then adjust the seasoning with salt and pepper.
8. If the bisque is too thin, thicken it with a little cornstarch. If it is too thick, add a little stock.
9. Cook the lobster and shrimp: heat the butter in a saucepan, add the shallots and cook for a few minutes.
10. Add the lobster and shrimp and cook for 4 to 5 minutes.
11. Add the garlic, cayenne and saffron. When the garlic smells fragrant, add the white wine and boil until reduced to a couple of tablespoons.
12. Set the seafood aside until serving.
13. Make the sriracha sour cream: mix the ingredients and transfer to a squeeze bottle.
14. Serve: put some seafood in the middle of the soup in each bowl and drizzle with the sriracha sour cream.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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