Servings: 0
Ingredients
- 4 1 lb lobsters cooked
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon thyme
- 1 teaspoon tarragon
- ½ teaspoon salt
- ¼ teaspoon cracked pepper
- ½ teaspoon cayenne pepper
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour or Wondra
- 3/4 cup sherry
- 3 cups lobster or seafood stock
- 1/2 cup chicken stock
- 1/2 cup lobster "juices"
- 1 cup heavy cream
For Lobster meat
- 2 tbsp butter
- 2 cloves garlic minced
- 1 dash salt to taste
- 1 dash of pepper to taste
- 1 pinch cayenne to taste
- or 1/2 stick of Daily Catch Scampi Butter
Instructions
- Break down your lobsters over a large bowl so you retain the juices. You should get at least 1/2 a cup of juice, retain it. Remove all meat from the lobster and cut into bite size pieces. Set aside.
- Heat butter and oil in a large, heavy-based pot over medium heat, add onions, garlic, carrots, celery and spices and herbs. Saute about 5 minutes. Mix in tomato paste, cook for a further minute to coat vegetables. Sprinkle over flour and cook, while stirring occasionally for a further 2 minutes.
- Pour in sherry, simmer and let reduce to half. Stir in lobster stock, chicken stock and the lobster juices. Reduce heat and gently simmer while stirring occasionally, until liquid has thickened slightly and flavors have blended, about 30 minutes.
- Take off the heat, transfer mixture to a blender or food processor or use an immersion blender and blend until smooth. Return to pot over low heat and stir in heavy cream. Taste for seasoning. Depending on what kind of broth you are using you may need to add additional salt and pepper.
- Melt butter in a skillet pan over medium heat. Sauté garlic for 30 seconds, until fragrant. Add in chopped lobster meat, season with salt, pepper and cayenne to taste. If you are using Daily Catch's Scampi Butter simply heat the butter gently and add lobster. Lightly sauté until the lobster is just warm and coated.
- Ladle bisque into individual serving bowls, divide the meat into 4 servings and place on top of the bisque.
Notes
You can use a jarred broth like Better Than Bouillon (it's pretty good!) or a boxed or canned broth. If you feel extra energetic you can make your own! Just keep in mind the salt content the stock may have. Taste. Taste. Taste! Bon Appetit!
Tried this recipe?Let us know how it was!