Lobster Bisque
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INGREDIENTS:
▪4 (4oz) lobster tails (substitute 12 easy peel shell on shrimp)
▪1000g/mL (4c) clam juice
▪250g (1c) dry white wine
▪1000g (4c) chicken stock (boxed or homemade)
▪20g (1 1/2T) chicken or lobster better than bouillon
▪6-7 garlic cloves (25-30g), pressed
▪1 large white onion (about 300g), rough chopped
▪6 stalks celery (about 200g), rough chopped
▪3 medium carrots (about 200g), rough chopped
▪Olive oil
▪2 sticks (230g) unsalted butter
▪Salt, to taste
▪Red pepper flakes
▪5g (1 3/4t) paprika
▪75g (2/3c) all-purpose flour
▪1 can (170g) tomato paste
▪125g (1/2c) heavy cream
▪2-3g (1/2t) sugar
▪Sour cream thinned with heavy cream (for garnish)
▪Fresh black pepper
▪Fresh chives, minced (for garnish)
INSTRUCTIONS:
1. Start by preparing the lobster tails. Boil clam juice, white wine, chicken stock, and bouillon in a saucepan.
2. Bring the liquid to a hard boil for 5 minutes, then turn off the burner and add in the lobster tails. The liquid temp at this point should be around 175-180F/80C. Set a timer for 6 minutes. If using shrimp, boil for only 4 minutes.
3. After boiling, check the internal temperature of the lobster tails (130-135°F/55C) using an instant-read thermometer. Transfer the tails to the fridge to cool for 5 minutes.
4. Use food scissors to cut the tails open on both sides.Peel off the outer shell and refrigerate the meat while preparing the bisque .
5. Chop the lobster shells into chunky pieces. Also, rough chop onion, celery, carrots, and press garlic.
6. In a large soup pot over medium heat, add a long squeeze of olive oil, butter, and the chopped lobster shells. Fry the shells for 5-6 minutes to infuse the fat with lobster flavor.
7. Strain the shells out of the lobster-infused butter, discard the shells, and return the pot and strained butter to the medium heat. Add chopped veggies and a large pinch of salt. Sweat the veggies for 5-6 minutes, avoiding browning.
8. Add a pinch of chili flakes, paprika, and 75 grams of all-purpose flour. Stir and cook to create a roux.
9. Add tomato paste and combine it with the roux, scraping the bottom of the pot. Add in the lobster cooking liquid and bring it to a boil. Once boiling, cover the pot with a lid and simmer for 15 minutes over medium heat until the veggies have softened.
10. After simmering, stir in cream and simmer for an additional 5 minutes.
11. Use an immersion blender to puree the soup for at least 3 minutes until smooth and velvety. Alternatively use a standard blender. Taste for seasoning and add salt to taste. Add a small amount of sugar (2 grams) to enhance lobster flavor.
12. Chop 1 lobster tail into bite sized pieces and chop the rest a bit more finely. Stir in finely chopped lobster meat and let it warm through.
13. Ladle bisque into a bowl. Garnish with reserved chunky lobster meat, drizzle with creme fraiche, fresh black pepper, and a sprinkle minced chives.
