Lobster Bisque

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Contributed by: Chef Fred Mensinga
by Executive Chef Fred Mensinga at Mission Inn Hotel and Spa
2 T Olive Oil
1 Medium onion
1 Celery rib
1 Carrot
5 lbs Lobster bodies (shells)
1 Garlic head chopped
2 T Fresh tarragon leaves chopped
2 T Fresh thyme leaves chopped
1 Bay leaf
8 Black peppercorns
1/2 C Brandy
1/2 C Dry sherry
1/4 C Tomato paste
1/2 C Heavy cream
1/2 C All purpose flour
1/2 C Butter
Salt and pepper to taste
1) In a large stock pot, heat oil over moderately high heat until hot but not smoking and saute the onions, celery, and carrot. Next, add the lobster shells stirring occasionally. Add the garlic, herbs, peppercorns, brandy, and sherry and simmer, stirring, until almost all the liquid is evaporated, about 5 minutes. Add water to just cover the lobster shells and simmer for 2-3 hours.
2) Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids. Whisk in tomato paste and simmer until slightly reduced, about 10 minutes. Add cream and simmer bisque 5 minutes. In a small pot, make the roux by cooking the flour and butter together until golden
brown; add roux in small increments as needed to the bisque to thicken it. Finally, taste and season bisque with salt
and pepper.

Lobster Bisque

Recipe type: Yield: Prep time: Cook time: Total time:


Lobster Bisque taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

Directions:

  1. by Executive Chef Fred Mensinga at Mission Inn Hotel and Spa
  • 2 T Olive Oil
  • 1 Medium onion
  • 1 Celery rib
  • 1 Carrot
  • 5 lbs Lobster bodies (shells)
  • 1 Garlic head chopped
  • 2 T Fresh tarragon leaves chopped
  • 2 T Fresh thyme leaves chopped
  • 1 Bay leaf
  • 8 Black peppercorns
  • 1/2 C Brandy
  • 1/2 C Dry sherry
  • 1/4 C Tomato paste
  • 1/2 C Heavy cream
  • 1/2 C All purpose flour
  • 1/2 C Butter
  • Salt and pepper to taste
  • 1) In a large stock pot, heat oil over moderately high heat until hot but not smoking and saute the onions, celery, and carrot. Next, add the lobster shells stirring occasionally. Add the garlic, herbs, peppercorns, brandy, and sherry and simmer, stirring, until almost all the liquid is evaporated, about 5 minutes. Add water to just cover the lobster shells and simmer for 2-3 hours.
  • 2) Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids. Whisk in tomato paste and simmer until slightly reduced, about 10 minutes. Add cream and simmer bisque 5 minutes. In a small pot, make the roux by cooking the flour and butter together until golden
  • brown; add roux in small increments as needed to the bisque to thicken it. Finally, taste and season bisque with salt
  • and pepper.
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