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Lobster Bisque I

SUBMITTED BY: Michelle Chen PHOTO BY: MOLLE888

"A rich and delicious soup perfect for those special occasions."
RECIPE RATING:
The reviewer gave this recipe 21 stars. This recipe average a 4.5 star rating.
Read Reviews (18)
PREP TIME  20 Min
COOK TIME  1 Hr 20 Min
READY IN  1 Hr 40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 14 ounces raw lobster tail
  • 1/3 cup butter, softened
  • 7 green onions, chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • 4 cups fish stock
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 4 whole black peppercorns
  • 2 1/2 cups water
  • 1/3 cup all-purpose flour
  • 1 3/4 cups tomato puree
  • 1 tablespoon sherry
  • 1/2 cup heavy cream
  • 1 pinch ground nutmeg
  • 2 teaspoons chopped fresh tarragon

DIRECTIONS

  1. Cut the lobster tail in half lengthwise.
  2. 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.
  3. 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.
  4. 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.
  5. 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by REANNON1
What a fantastic bisque. I scaled it to 8 servings and it made more like 12. A couple of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Texaskari22
I used diced canned tomatoes and pureed them, added it to the soup and tasted it, it was... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2004 by LREYNAL
I may be the odd ball here, but this was not very good at all. Seems like it had too much... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by DEBORAH IMPARATO
Delectable, is what I would call this smooth and tasty recipe. I'm a good cook and I've never... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by KMN96
There is a lovely little restaraunt in Austin that makes a similar bisque. After tasting... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2006 by Mussey
This was delicious! I used wild slipper Lobster meat with no shell and instead of fish stock I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by LIESJEGERM
It is a wonderful Bisque that tastes great. The preparation is lengthy and the cooking time... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by LANEANN
Wonderful! My husband and I LOVE lobster bisque, and this was right up there with the best... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by LONBINDER
This recipe was easy and delicious, although I don't think it was thick enough. I left out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2007 by PAMELA D.