Lobster Bisque ~ Lobster Soup

by G Hwang

Information

Ingredients

Ingredients:
1 Big lobster
4 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 leeks halved lengthwise
1 onions, halved
1 stalks celery, in big chunks
1 carrots, in big chunks
3 sprigs fresh thyme
2 tablespoons tomato paste
1/4 cup cognac
2 tablespoons all-purpose flour( if you like a thicker soup add another tablespoon )

2 cups heavy cream
1/2 teaspoon whole peppercorns

Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish

2 boxes of chicken broth or 4 cans.( enough to cover the lobster )

1 small bottle of clam juice

Directions

using a sharp knife directly behind the lobster's head, cut the lobster in half lengthwise; make sure to collect the juices that will run out.
Remove the claws and tail pieces and set aside.

Remove the head sac and liver and discard them; cut the body into pieces.

At some markets you can have your fishmonger do this. My local Chinese market ( 99 Ranch Market in Irvine ) steams the lobster or cuts it up anyway you like.

Heat 4 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it.

Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, the thyme, and the tomato paste.

Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes.

Remove the pot from the heat and carefully pour in 1/4 cup cognac the cognac and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add chicken broth & clam juice .

Cover and stir up all the bits on the bottom of the pot with a wooden spoon.

Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes.
Strain this into a clean pot and season with salt and pepper if needed; keep warm.

Remove the lobster pieces and set aside. When they are cool enough to handle, remove the lobster meat from the claws and tails.

Chop the meat roughly and add it to the strained bisque.

To serve, ladle the bisque into warmed soup bowls. Add a dab of cream and a twig of thyme or parsley on top for garnish.

Enjoy. <3 <3 <3