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Lobster Bisque



Pure, rich lobster flavor with Bristol Cream Sherry as the secret ingredients. Shhh... Ingredients:

  • 8-10 ounces cleaned lobster meat, shell reserved

  • 1 onion, fine dice

  • 2 celery stalks, fine dice

  • 1 carrot, fine dice

  • 8 garlic cloves, smashed

  • 2 T. tarragon

  • 2 T. thyme

  • 1 clove

  • 1 tsp coriander seed

  • ½ c. Bristol cream sherry

  • ½ c. brandy

  • 1.5 qt lobster or clam stock

  • 4 T. tomato paste

  • ½ c. heavy cream (or whipped cream- will explain)

  • 1.5 tsp cornstarch

  • 1 tsp lobster or clam stock

Method:

  1. In a large pot, add the lobster shells and saute in 2 T. olive oil until the shells begin to caramalize.

  2. Next add the mirepoix, garlic, herbs and seed spices. Saute for 5 minutes, then deglaze the pan with the sherry and brandy. When the liquid has reduced by 3/4 , add the lobster stock and simmer for 30-45 minutes.

  3. At this point, remove the shells, and working in batches, puree the soup and strain into a bowl.

  4. Heat another pot on the stove with 2 tsp oil, and cook the tomato paste until the raw flavor has cooked out. 2-3 mins.

  5. Then add the strained soup and heavy cream and bring to a simmer.

  6. Mix the cornstarch with the stock and stir into the bisque until it has thickened slightly.

  7. Taste for a final seasoning, and top with the lobster meat and serve immediately.