For an incredible expression of incredibly good taste, try this amazing Lobster Bisque. Simply one of the finest soups, anywhere. Pure luxury.

Lobster Bisque

Lobster Bisque
 
Author:
Recipe type: Soups and Stews
Cuisine: French
Serves: 4 servings
Ingredients
  • 1 ounce olive oil
  • 2 pounds raw lobsters
  • 1 ounce shallots, coarsely chopped
  • 1 ounce celery root, peeled, coarsely
  • 1 ounce carrots, peeled, coarsely chopped
  • 1 ounce garlic cloves
  • 1/4 teaspoon red-pepper flakes
  • 2 ounces tomato paste
  • 2 ounces Cognac
  • 1 Quart lobster stock
  • 1/2 Cup rice
  • 2 1/2 ounces heavy cream, divided
  • 2 ounces butter
  • Kosher salt to taste
  • cayenne, to taste
  • 2 ounces Mascarpone cheese
  • 1/2 teaspoon tarragon, chopped
  • chervil sprigs to garnish
Instructions
  1. Clean lobster bodies; remove and discard head and gills. In a steam basket or a pot of boiling water, cook lobster tail, claw and knuckles. Cool, remove knuckle meat from shell. Dice knuckle meat; reserve for soup garnish. Reserve tail and claw meat for separate recipe.
  2. In a medium pot over high heat, add oil. Stir in lobster bodies and cook, stirring frequently, until bodies turn red. Add shallots, celery root, carrots and garlic. Lower heat; sweat vegetables until translucent. Stir in red-pepper flakes and tomato paste. Deglaze with cognac; reduce by two-thirds. Add stock; bring to a boil. Add rice, lower to a simmer, cook 40 minutes or until rice is tender.
  3. Remove from heat. Purée with immersion blender. Strain through a china cap and then through a fine-mesh chinois. Transfer soup to a clean pot.
  4. In a small pot, heat 2 oz. cream over medium heat. Stir cream into the soup; bring to a boil. Whisk in butter; season with salt and cayenne to taste.
  5. Mix mascarpone with tarragon and remaining ½ oz. cream. Season with salt and cayenne to taste.
  6. For each serving, in a warmed serving bowl place 1 oz. lobster in the center. Place quenelle of mascarpone on top of lobster; garnish with chervil. Pour soup around lobster garnish immediately before serving.

 

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