Lobster Tomato Bisque
Submitted by wen
Lobster tomato bisque builds layers of flavor from flambeed lobster shells, white wine, tomatoes, tarragon, and cream, finished with reserved lobster meat and lobster-infused butter. Classic French restaurant technique.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minLobster tomato bisque is the French restaurant classic at its most ambitious. The flavor is built in layers: a mirepoix of carrot, celery, and onion melts in butter, then lobster shells go in to caramelize and give up their deep ocean character.
A flambe of cognac follows, lighting up the shells with brandy aromatics before white wine, water, tarragon, bay, and crushed tomatoes join the pot. The whole thing simmers gently for 45 minutes, never boiling, while the shells release their essence.
White rice is the unsung hero. Simmered into the broth, it cooks down and acts as a natural thickener when the soup is pureed, giving the bisque its signature velvety body without flour.
Pro Tips
- Never let the broth boil. A vigorous boil turns the tomato bitter and the cream-bound finish risks breaking.
- The lobster butter step is worth the work. Sauteing the pulverized shells in butter and straining it captures the most concentrated lobster flavor in the dish.
- Use a fine mesh sieve and push hard with the back of a ladle when straining. The pulp pressed through is where the body comes from.
- Reheat gently if making ahead. High heat breaks cream-based soups into a curdled mess.
Variations
- Substitute brandy or sherry for cognac in a pinch.
- Stir in a pinch of cayenne or paprika for a warmer, slightly spicy edge.
- Garnish each bowl with a small tarragon sprig and a tiny drizzle of the reserved lobster butter for a restaurant finish.
Ingredients
Directions
Melt butter in a large saucepan.
Add the carrots, celery and onions and cook until soft, about 10 minutes.
Add sections from lobsters to pan and sauté until shells turn red.
Remove pieces from pan when cool enough and remove meat from tails and claws and reserve it.
Chop shells into smaller pieces and add to pan.
Add cognac and ignite.
Then add the white wine, water, garlic, tarragon and bay leaf.
Crush the drained tomatoes with hands and add to pot.
Season with salt and pepper.
Simmer over low heat for 45 minutes, but do not allow liquid to boil.
Remove as many pieces of shell as possible.
Put soup through food mill and return milled broth to pan.
Add the reserved lobster meat and rice.
Simmer over low heat another 45 minutes, or until reduced to 2 cups.
Pulse shells in a food processor until finely chopped.
Melt butter in a sauté pan, add chopped shells and sauté 5 Strain, reserving butter and discarding shells.
Transfer reduced lobster-rice mixture to blender and puree.
Strain the purée through a sieve over a mixing bowl and return broth to pot.
Add the lobster butter and stir well.
Add cognac and heat for 5 to 7 minutes.
Add the light cream and milk.
Heat through, but do not boil.
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