4.20 avg. rating (85% score) - 5 votes

Based on a recipe from Tavern on the Green, Lobster Bisque Epicure is an exotic compilation of flavors, and textures, yielding a great looking and tasting bisque.
Lobster Bisque Epicure

Lobster Bisque Epicure
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Cuisine: American
Serves: 6
Ingredients
  • 1/2 Cup canola or light olive oil, divided use
  • 2 pounds lobster heads, cut in large pieces
  • 2 leeks, white and green parts only, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 celery ribs, coarsely chopped
  • 1 head of fennel, trimmed, coarsely chopped
  • 3/4 Cup tomato paste
  • 3 Cups dry white wine
  • 4 whole heads of garlic, halved crosswise
  • 10 thyme sprigs
  • 1 bay leaf
  • salt and freshly ground white pepper, as needed
  • 1 1/2 Gallon distilled water, or as needed
  • 2 cubes best-quality fish or vegetable bouillon
  • 1 teaspoon saffron threads
  • 1/8 teaspoon crushed red-pepper flakes
  • 1 1/2 Tablespoons cornstarch
  • 1/2 Cup heavy cream
  • 3/4 Cup crème fraîche
  • 1 Tablespoon tarrgon leaves, finely chopped
  • 6 cooked lobster tails (see recipe)
Lobster Tails
  • 6 lobster tails, small
  • 3 Tablespoons butter
  • 1/2 teaspoon minced garlic
  • freshly ground black pepper, as needed
Instructions
  1. In large, heavy-bottomed stock pot over medium high heat, heat 1/4 cup oil until just beginning to smoke. Add two handfuls of lobster-head pieces; sear 5 minutes, stirring occasionally. Transfer seared lobster to platter using slotted spoon. Let pot heat again and sear a second batch of lobster; repeat until all lobster is seared.
  2. Add remaining oil to pot and heat until just beginning to smoke. Add leeks, carrots, celery and fennel; sauté 5 minutes, stirring frequently. Add tomato paste; sauté 5 minutes more or until mixture is deep brown color (do not scorch).
  3. Add wine, garlic, thyme, bay leaf, 1 tsp. salt, 1/2 tsp. white pepper and seared lobster. Cover with water by 2 to 3 inches; add bouillon cubes. Bring to boil. Reduce heat to low simmer; cook very gently, uncovered, 1 1/2 hours, occasionally skimming oil or foam from top.
  4. Strain soup through chinois-strainer into new stock pot, pressing hard on solids. Add saffron and red-pepper flakes to the stock. Bring stock to boil over medium-high heat and reduce by half, about 20 minutes.
  5. In small bowl, whisk together cornstarch and 2 Tbsp. water; add to stock. Stir over medium heat 10 minutes more, until thickened. Stir in heavy cream; taste for seasoning.
  6. To serve, whisk together crème fraîche and tarragon. Ladle soup into warmed bowls; top with cooked lobster tail. Garnish with tarragon crème fraîche.
Lobster Tails
  1. Place lobster tails, with meat out on a heat-proof shallow pan.
  2. Warm the butter with the garlic till just melted. Brush onto the lobster tail meat. Grind pepper onto lobster meat.
  3. Broil for about 5 minutes under a high heat. Let sit for about 2 minutes.

 

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