The Lobster Bisque You'll Actually Make (Easier Method)

By Brian Lagerstrom · 90 min

Ingredients

Instructions

1. Bring the clam juice, white wine, chicken stock and bouillon to a hard boil and keep it boiling for 5 minutes.
2. Turn off the heat and add the lobster tails. The liquid should be about 175-180°F (80°C). Set a timer for 6 minutes (only 4 minutes if using shrimp).
3. Check that the tails reach an internal temperature of 130-135°F (55°C) with an instant-read thermometer. Move the tails to the fridge to cool for 5 minutes.
4. Cut both sides of each tail open with kitchen scissors, then peel off the shell and refrigerate the meat.
5. Chop the lobster shells into chunky pieces. Rough chop the onion, celery and carrots, and press the garlic.
6. In a large soup pot over medium heat, warm a generous drizzle of olive oil and the butter, then fry the chopped shells for 5-6 minutes to flavour the fat.
7. Strain out and discard the shells. Return the flavoured butter to the pot over medium heat, add the chopped vegetables and a large pinch of salt, and sweat them for 5-6 minutes without letting them brown.
8. Add a pinch of red pepper flakes, the paprika and 75 g of flour, stirring and cooking to make a roux.
9. Stir in the tomato paste, scraping the bottom of the pot, then add the lobster cooking liquid and bring to a boil. Cover and simmer over medium heat for 15 minutes, until the vegetables are soft.
10. Stir in the cream and simmer for 5 more minutes.
11. Blend with an immersion blender for at least 3 minutes until smooth. Season with salt to taste and stir in 2 g of sugar.
12. Finely chop one tail and dice the rest into bite-sized pieces. Stir the finely chopped lobster into the soup and heat through.
13. Ladle into bowls and top with the chunky lobster pieces, a drizzle of thinned sour cream, black pepper and chives.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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