Lobster Bisque Recipe (Yield: 8 cups, or 6 to 8 servings)

TO PREPARE THE LOBSTER:

Ingredients:

  • 4 tablespoons salted butter
  • 2 pounds lobster meat (claw, tail, body, or fin)
  • ½ teaspoon of salt
  • ¼ teaspoon ground black pepper (to season the lobster meat only)
  • 4 tablespoons cognac

Directions:

  1. In a large skillet over medium heat, melt the butter.
  2. When the foaming has subsided, add the lobster, salt, and pepper.
  3. Sauté the lobster meat for about 1 minute, until the meat is fully coated with butter.
  4. Add 4 tablespoons of the cognac and continue to cook approximately one minute more, until the cognac is fully incorporated.
  5. Remove the lobster from the heat and drain it in a colander over a bowl.
  6. Reserve both the lobster and the liquid. And do this quickly. Nobody wants to eat overcooked lobster.

TO PREPARE THE SOUP:

Ingredients:

  • 4 tablespoons salted butter
  • 1 cup diced onion
  • ¼ cup flour
  • 3 ½ cups very rich chicken stock
  • 3 ½ cups milk
  • 1 ¼ teaspoons salt
  • ½ teaspoon white pepper
  • 1 cup heavy cream
  • 3 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 7 tablespoons double-strength tomato paste
  • 1 tablespoon dried tarragon
  • ½ teaspoon ground nutmeg

Directions:

  1. In a medium-sized skillet over a medium heat, melt the butter.
  2. When the foaming has subsided, add the onions and stir, cooking them until they become translucent, approximately 8 to 10 minutes.
  3. Add the flour and stir the mixture until the flour has cooked through, approximately 1 to 2 minutes. The mixture will be fairly stiff. Turn off the heat.
  4. In a large, heavy pot, over a medium heat, heat the stock and the milk until it is almost scalding.
  5. Add the salt and pepper to the butter and onion mixture.
  6. Whisk it vigorously to break up any lumps.
  7. Bring the mixture to a boil and then turn off the heat.
  8. The soup base will have thickened to the appropriate consistency after boiling.
  9. Add the cognac, lemon juice, garlic, tomato paste, tarragon, and nutmeg.
  10. Add the reserved pan juices from the cooked lobster and whisk thoroughly.
  11. Bring the mixture to a boil and then remove it from the heat.
  12. When you are ready to serve the soup, divide the cooked lobster meat equally in the soup serving plates and pour the hot soup over the lobster.

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