HI! Hi Guys! Today we have this gorgeous lobster bisque recipe for you! The key to a great lobster bisque is to extract as much flavor from the shells as you cook them down, to ensure you have a great tasting broth. I also think tarragon plays a major role in this dish, but I’m also a sucker for the combination of shellfish and tarragon. I just think they taste so good together! I really love this recipe; it’s a little labor intensive, but totally worth the extra work. It’s great to have piping hot in the winter or on a chilly day, but I also love to eat it chilled on a hot summer day. Enjoy! xx, Jenny
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- 2 lobster tails (in-shell)
- 1 lemon, cut in half
- 2 tablespoons extra virgin olive oil
- ½ pound lobster shells, broken into pieces
- 2 ½ tablespoons tomato paste
- 1 carrot, diced
- 2 ribs celery, diced
- ½ medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon minced tarragon
- 1 tablespoon minced thyme
- ⅓ cup brandy
- ⅓ cup sherry
- 1 ½ cups lobster tail poaching liquid*
- 1 ½ cups fish stock or bottled clam juice
- 2 tablespoons unsalted butter, softened
- 1 tablespoon all purpose flour
- ⅔ cup heavy cream
- salt and pepper to taste
- Fill a small pot with water and squeeze lemon juice and add lemon halves themselves into the pot. Bring pot to a boil. Add lobster tails lower heat to medium-low and poach tails for 9 to 12 minutes. Remove tails from liquid and reserve ½ cup of the lobster stock. Remove the lobster meat from the shells and set aside.
- In a large saucepan heat oil over medium-high heat. Place lobster shells (including poached tail shells) into the pan and sauté for 3 to 4 minutes. Add tomato paste and toss together until the shells are well coated. Continue to sauté for 2 to 3 minutes.
- Add the carrots, celery, onion, garlic, and herbs and continue to sauté for 4 to 5 minutes or until onions become slightly translucent. Season with salt and pepper.
- Deglaze pan with brandy and sherry and stir.
- Continue to cook mixture until most of the liquid has evaporated. Add poaching liquid and stock/clam juice and reduce heat to medium. Simmer for 10 to 12 minutes.
- Pour entire contents into a blender and puree for 2 to 3 minutes.
- Strain mixture back into the saucepan, using a fine-mesh sieve. Place pan back over medium heat and simmer.
- In a small bowl mix together butter and flour. Whisk butter-flour mixture into the bisque and continue to stir until mixture slightly thickens.
- Stir in the cream and adjust seasonings.
- Chop reserved lobster tail meat into bite-sized pieces. Divide lobster meat into two soup bowls and top with a ladle or two of lobster bisque. Finish with minced tarragon and cracked black pepper. Serve with a crusty baguette.