Chef Gary | Lobster Bisque PDF Print E-mail
Recipe By: Chef Gary
Servings: 8 for main course or 16 for soup/appetizer
Preparation Time: 1 hour
Wine Suggestion: This is a rich lobster dish and goes well with a crisp white wine, such as a Vouvray, Sauvignon Blanc, or even a Pinot Noir.
Amount Measure Ingredient Preparation Method
4 each Lobster tails meat removed and reserved
1 ½ each Red Onion diced
1 ½ each Carrots diced
3 each Potato diced
2 stalks Celery diced
2 cloves Garlic mashed
12 ounces Corn
1 ½ cups Heavy Cream
½ bottle White Wine
3 cups Fish Stock
2 cups Water
to taste Salt and Pepper
1 tsp Cayenne
¼ cup Parsley finely chopped
3 Tablespoons Butter

Place two potatoes in a small saucepan with enough water to cover.  Boil until very soft.

In a soup pan, melt the butter.  Add the remaining vegetables and sauté over medium heat - do not brown.  Add wine, water, fish stock, lobster shells, salt and pepper, and cayenne.  Simmer to reduce by about 1/3rd.

Drain the boiled potatoes.  Return to pan.  Mash and pour in cream, salt and pepper to taste.  Mix until very smooth and creamy - no lumps.

When stock has reduced, remove the lobster shells and discard.  Add the potato/cream mixture and stir.  Season to taste.  Add parsley and stir.  With an emersion blender, puree soup until very smooth and creamy (alternatively, cool then blend in a standard blender).

Season lobster meat with salt and pepper.  Broil until just done.  Cut into three pieces each.  Place two pieces into a bowl.  Pour bisque around lobster meat.  Top with one cilantro leaf.  Serve with Oyster Crackers.



The Bisque freezes well and lasts for up to 6 months in freezer.