Creamy Lobster Bisque

Ingredients

• 2 lobsters (about 1.5 kg / 3.3 lbs each) 2 lobsters (about 1.5 kg / 3.3 lbs each)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, chopped 1 onion, chopped
• 2 carrots, chopped 2 carrots, chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1/4 cup brandy 1/4 cup brandy
• 4 cups (950 ml) fish or seafood stock 4 cups (950 ml) fish or seafood stock
• 2 cups (470 ml) heavy cream 2 cups (470 ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as chives or parsley), for garnish Fresh herbs (such as chives or parsley), for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 35g, 20g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8 minutes until they turn bright red. Remove the lobsters from the pot and let them cool.
2. 2.
   Once the lobsters are cool enough to handle, remove the meat from the shells. Set aside the meat and reserve the shells.
3. 3.
   In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened and lightly browned.
4. 4.
   Stir in the tomato paste and cook for another minute.
5. 5.
   Add the brandy to the pot and cook for a few minutes to allow the alcohol to evaporate.
6. 6.
   Add the lobster shells and fish or seafood stock to the pot. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes to allow the flavors to develop.
7. 7.
   Remove the pot from the heat and let the mixture cool slightly. Use an immersion blender or transfer the mixture to a blender to puree until smooth.
8. 8.
   Strain the mixture through a fine-mesh sieve, pressing down on the solids to extract as much flavor as possible.
9. 9.
   Return the strained mixture to the pot and place it over medium heat. Stir in the heavy cream and season with salt and pepper to taste. Cook for a few minutes until heated through.
10. 10.
    Divide the lobster meat among serving bowls. Ladle the hot bisque over the lobster meat.
11. 11.
    Garnish with a drizzle of cream and a sprinkle of fresh herbs.
12. 12.
    Serve hot and enjoy the luxurious flavors of Creamy Lobster Bisque.

Treat your ingredients with care...

• Lobster — Make sure to cook the lobsters just until they turn bright red to avoid overcooking and toughening the meat.
• Brandy — Choose a good quality brandy to enhance the flavors of the bisque.
• Fresh herbs — Use fresh herbs for garnish to add a burst of freshness to the dish.

Tips & Tricks

• For a more intense lobster flavor, you can add a lobster stock cube to the fish or seafood stock.
• If you prefer a smoother bisque, you can strain it twice through a fine-mesh sieve.
• To make the bisque even more indulgent, you can add a pat of butter before serving.
• Serve the bisque with crusty bread or oyster crackers for a delightful crunch.
• If lobster is not available, you can substitute it with shrimp or crab meat for a delicious variation.

Serving advice

Serve the Creamy Lobster Bisque as a starter course for an elegant dinner. Pair it with a crusty baguette or garlic bread to soak up the flavors.

Presentation advice

Present the bisque in elegant soup bowls, garnished with a drizzle of cream and a sprinkle of fresh herbs. Serve it with a side of crusty bread for a visually appealing and appetizing presentation.