Chef Gary | Lobster Bisque

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.

Notes:

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