Lobster Bisque Ingredients
- 700 g/1 1 ⁄2 lb lobster
- 100 g/4 oz butter
- 50 g/2 oz carrots, diced
- 1 small onion, chopped
- 1 ⁄2 bay leaf
- pinch of thyme
- 2 sprigs of fresh flat-leaf parsley
- 3 tablespoons Cognac
- 75 ml/3 fl oz dry white wine
- 125 ml/4 fl oz fish stock
- 50 g/2 oz plain flour
- 350 ml/12 fl oz boiling milk
- 3 tablespoons double cream
- salt and freshly ground black pepper
Lobster Bisque Recipe
Crack the lobster claws and cut the body and tail into four or five pieces. Set aside.
Sauté the carrots and onion in 25 g/1 oz of the butter for 5 minutes. Add the bay leaf, thyme, parsley and lobster, and cook for about 5 minutes until the lobster turns red. Add 2 tablespoons of the Cognac and ignite.
When the flames die down, add the wine and stock, and simmer for 20 minutes.
Remove the meat from the lobster, reserving the shells and broth.
Melt the remaining butter in a saucepan. Add the flour and cook, stirring constantly, for 2 minutes to make a roux. Gradually add the boiling milk, whisking or stirring with a wooden spoon until smooth.
Crush the lobster shells and add to the sauce. Add the reserved broth with the vegetables and simmer, covered, for 1 hour. Strain through a sieve into a clean pan. Bring to the boil and stir in the cream.
To serve, add the lobster meat and the remaining Cognac. Season with salt and pepper, and serve hot.