Lobster Bisque

recipe courtest of Chef Jess of The Range. Pairs great with J. Lohr October Night Vineyard Chardonnay.

Stock

  • 1 small carrot, chopped
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 2 sprigs of tarragon, chopped
  • 2 bay leaves
  • 2 tablespoons butter
  • 4 oz tomato paste
  • 4 raw lobster bodies (save meat for other use)
  • 5 cups fish stock, chicken stock or water
  • ½ cup good sherry wine
 
Place vegetables, herbs, lobster bodies and butter in a medium-sized pot. Stir with wooden spoon under medium heat, crushing lobster bodies with wooden spoon. Sauté until lobster bodies are bright red. Add tomato paste, caramelizing the paste for 1 to 2 minutes, stirring constantly. Add sherry and cook until alcohol evaporates. Add stock or water. Cover and simmer 20 minutes, periodically squeezing the juice from the lobster bodies using the wooden spoon. Strain stock into a large pot. Add 2 cups more water to lobster bodies and smash with spoon to extract as much flavor as possible. Strain into stock.
 
Bisque
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 large potato, peeled and chopped
  • 2 cloves of garlic, chopped
  • 3 ribs of celery, chopped
  • 1 bay leaf
  • 2 sprigs of tarragon, chopped
  • 2 tablespoons of butter
  • 1 medium tomato, chopped
  • ½ cup good sherry
  • ½ cup heavy cream
Sauté all but the tomato, sherry, and cream in butter until onion becomes clear and pan begins to caramelize. Add tomato and sauté 1 minute more. Add sherry and let the alcohol evaporate. Add the lobster stock. Simmer covered until vegetables become soft. Check seasoning with salt and pepper. Let cool until warm, and blend. Take caution when blending a hot soup. Strain, add cream, and reheat when ready to serve.