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How to Make Luscious Lobster Bisque

Lobster bisque is not so much about the meat of the crustacean, but about its unique flavor, and how to best enhance it through the preparation and addition of ingredients. While the name sounds very haute cuisine, lobster bisque is actually quite easy to prepare.

The range of recipes for lobster bisque is extensive, with some employing alcohols such as cognac or brandy, and others going "dry". Few recipes tamper with extra spices or flavorings, as it is the richness of the lobster itself that is meant to be strongest.

Typically, a recipe for lobster bisque will include carrots, onions, lobster stock, and cream. But not all recipes will actually contain lobster meat.

Fresh Maine lobster is preferable when making lobster bisque, as many cooks use the shells to make their lobster stock. If it's not possible to obtain the lobster fresh, you can make stock from a can of frozen lobster, or even canned lobster in a pinch. Some recipes, such as the one below, will skip the stock-making process and go directly to blending the ingredients.

Ingredients:

- 3 lb. Lobster
- 1/3 cup butter
- ½ cup finely chopped carrots
- 2 shallots, thinly sliced
- 2 large, fresh mushrooms, thinly sliced
- 1 bay leaf
- 3 tbs. Cognac
- ½ cup white wine
- ¾ cup chicken broth
- 1/3 cup flour
- 3 cups boiling milk
- ½ cup cream

To make lobster bisque, take the cleaned lobster and remove the tail and claws. Cut body into four or five pieces. Sautee carrots, shallots, and mushrooms in butter for five minutes. Add bay leaf and lobster sections. Cook another five minutes.

Add cognac, white wine, and broth, then simmer for twenty minutes. Remove lobster and separate the meat from the shells. Chop the meat and set it aside as a final addition to your lobster bisque.

Melt butter in a large saucepan and add flour, then whisk for two minutes. Pour in the boiling milk and continue to whisk until sauce is smooth. Crush the lobster shells and add to sauce. Pour in the contents of the first pan: vegetables, wine broth, and bay leaf. Simmer for an hour. Your lobster bisque is ¾ done!

For the final steps, strain the saucepan's contents through a sieve, return the lobster bisque to the stove and heat to boiling. Add the cream, stir, and add the chopped lobster meat.

Also See: Online Lobster Sources