Lobster bisque is an impressive appetizer. You can use most of the meat from the lobsters for the main dish and use the shells and heads to make the soup. Many people shy away from making bisque, thinking it is a difficult soup to make. No need to fret. There are many easy lobster bisque recipes to choose from. You can research online or in food magazines to find the best lobster bisque recipe or you can easily follow this recipe for lobster bisque:
Ingredients You Will Need:
4 live lobsters
2 tablespoons butter
1 green onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 minced clove of garlic
3 tablespoons of tomato paste
2 tablespoons brandy
6 cups water
2 cups of lobster stock (after steaming lobsters)
1 teaspoon chopped fresh parsley
⅛ teaspoon each - thyme, nutmeg, cayenne pepper
3 tablespoons flour
¾ cup cream
Steam all four lobsters. Reserve two cups of broth from cooking lobsters. Remove heads and shells and chill lobster meat for use in main entrée.
In a saucepan, melt butter. Add onion, carrot, celery and garlic and cook approximately five minutes. Stir in tomato paste until incorporated into mixture.
Add lobster shells and heads. Heat on high and cook, stirring constantly, for five minutes. Add brandy. Cook until brandy has evaporated. Add water, broth from steaming lobsters, parsley, thyme, nutmeg and cayenne pepper. Bring soup to a boil, then reduce heat, cover and simmer for 30 minutes.
Strain soup through a sieve and discard all solid pieces. Heat soup to boiling. Let soup boil approximately ten minutes, mixing occasionally.
In a separate bowl, using a whisk, combine cream and flour. Try to avoid creating any lumps. Add flour and cream mixture to boiling soup slowly, whisking soup continuously. Add desired amount of chunks of lobster meat into bisque, if desired. Simmer for two to three minutes. Serve immediately.
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