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My review
Lobster Bisque I
Michelle Chen
"A rich and delicious soup perfect for those special occasions."
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Ingredients
1 h 40 m servings 489Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Cut the lobster tail in half lengthwise.
- Melt half the butter in a pan, add the scallions and onion and cook for 5 minutes, or until soft but not colored. Add the carrot and cook for 2 minutes. Add the lobster halves, fish stock, parsley, bay leaf, peppercorns, the water. Bring to a boil, reduce the heat and simmer for 20 minutes, skimming the surface as required.
- Remove the lobster from the stock, cool slightly and take the meat from the shells. Set the lobster meat aside, crush the shell and return it to the pan. Continue simmering for further 40 minutes. Strain the stock, then strain again through a sieve lined with 2 layers of damp muslin or cheesecloth.
- Cut some thin slices from the lobster to use as a garnish and set aside. In a blender, blend the remaining lobster flesh with a little of the strained stock until smooth. Mix the flour and remaining butter to a paste. Add the pureed lobster to the pot along with the flour paste, tomato puree, sherry, cream, nutmeg and salt and pepper, to taste. Mix well.
- Add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens. Reduce the heat and simmer gently for 5 minutes. Season to taste and serve garnished with the reserved lobster and some sprigs of tarragon, if desired.
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Reviews
Read all reviews 2734 Ratings
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Most helpful positive review
11/3/2001
What a fantastic bisque. I scaled it to 8 servings and it made more like 12. A couple of things that would make this soup a little faster to prepare..... Tie the parsely, bay leaf, peppercorns a...
Most helpful critical review
4/30/2004
I may be the odd ball here, but this was not very good at all. Seems like it had too much tomato in it. The tomato way overpowered everthing else. It was just tomato soup with other stuff in it....
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11/3/2001
What a fantastic bisque. I scaled it to 8 servings and it made more like 12. A couple of things that would make this soup a little faster to prepare..... Tie the parsely, bay leaf, peppercorns a...
4/30/2004
I may be the odd ball here, but this was not very good at all. Seems like it had too much tomato in it. The tomato way overpowered everthing else. It was just tomato soup with other stuff in it....
8/8/2001
I used diced canned tomatoes and pureed them, added it to the soup and tasted it, it was wonderful. I didn't have enough tomatoes to measure what the recipe called for so I said the heck with i...
3/16/2006
This was delicious! I used wild slipper Lobster meat with no shell and instead of fish stock I used "Better than Boullion" Lobster base that I found at my local fish market. There is no fussing...
7/30/2002
There is a lovely little restaraunt in Austin that makes a similar bisque. After tasting their bisque, I went on a quest to find the recipe. Well, the quest has ended. This is a top rated bis...
3/5/2001
Delectable, is what I would call this smooth and tasty recipe. I'm a good cook and I've never had the chance to make such a delicous lobster bisque such as this. My husband enjoyed it so much ...
8/25/2007
Brava!!!! I had to tweek a bit due to what I had on hand but this ended up first rate. I used Better than Boullion Lobster Base, check Whole Foods, Central Market, or the like. (Don't even th...
11/29/2003
Wonderful! My husband and I LOVE lobster bisque, and this was right up there with the best we've eaten!
9/11/2003
This recipe was easy and delicious, although I don't think it was thick enough. I left out the green onions and used a bit more lobster. Also, I added some chicken stock for flavor. Next time...