This soup is as good as anything you get in a classy restaurant. It takes time and patience, but if you want a gourmet Lobster Bisque, this is the recipe you want.
Having never made lobster bisque before, I had to research how all the best gourmet chef’s make theirs. I found that the key to making this soup, is to use the best ingredients, and take your time. So make sure you use the best. Maine Lobsters!! I paid $45 for 2, but the results are amazing. You can get cheap imitation lobster, but they are cray-fish, and not real lobster. They don’t have claws and the most flavorful and succulent meat is in the claw, so make sure you get the real McCoy if you want a gourmet soup to die for. Here is another gourmet fish soup recipe, Clam and Wild Cod Chowder.
If you can’t stand the thought of boiling a live lobster, get the fish market to freeze them for you. Then just defrost them in water for 45 minutes.
This recipe is as good as any lobster bisque you will find in any of the best restaurants. If you want an exquisite, delectable, special occasion soup, this is it. Serve with gluten free Garlic breadsticks.
- For the Stock
- 2 whole Lobsters - Frozen
- 1 stick of Butter
- 1 Cup Carrots - Diced
- 1 Cup Celery - Diced
- 2 Cups Onion - Diced
- 5 Cloves Garlic - Crushed
- 1 Cup of Sherry
- ½ Cup of Tomato Paste
- 2 Bay Leaves
- ½ Lemon - Juice only
- Pinch of Saffron
- 5 Sprigs of Fresh Thyme
- 8 Cups of Water
- Remaining Ingredients
- 6 Cups of Heavy Cream
- ½ cup of Cream Sherry - or more
- Splash of Lemon to taste
- Freshly Ground Sea Salt and Black Pepper
- 3 Tablespoons of Butter to cook the meat
- Fresh Dill for garnish
- Defrost lobster. Remove tail and claw meat from their shells and chop. Put meat aside to add to soup when cooked.
- Boil 8 cups of filtered water with the shells of the lobster until bright red, about 5 minutes.
- Crush the boiled shells with the handle of a rolling pin, using the end as a club.
- Melt butter in a large saucepan and add garlic, onions, carrots, and celery on medium-high, cook until translucent.
- Pour sherry into the pan and scrape bottom to get all the flavor from the vegetables, and add tomato paste, saffron, bay leaf, thyme, lemon, water and crushed lobster shells.
- Gently boil and then simmer for as long as you can. I just left it on the stove for about 11 hours.
- Strain, then discard vegetables and shells.
- Bring to a boil with the lid off and reduce until only 4 cups of liquid remain, about 1 - 1/12 hours. I let it gently boil for for 5-6 hours so the flavor was intensified.
- Add remaining ingredients and gently simmer for 3 hours or longer depending on taste, reducing liquid by half.
- Melt Butter and saute lobster meat until white, 3-5 minutes. Add to each bowl of soup and serve with a sprig of dill.
- Boil 8 cups of filtered water with the shells of the lobster until bright red, about 5 minutes.
- Crush the boiled shells with the handle of a rolling pin, using the end as a club.
- Melt butter in a large saucepan and add garlic, onions, carrots, and celery on medium-high, cook until translucent.
- Pour sherry into the pan and scrape bottom to get all the flavor from the vegetables, and add tomato paste, saffron, bay leaf, thyme, lemon, water and crushed lobster shells.
- Gently boil and then simmer for as long as you can. I just left it on the stove for about 11 hours.
- Strain, then discard vegetables and shells.
- Bring to a boil with the lid off and reduce until only 4 cups of liquid remain, about 1 – 1/12 hours. I let it gently boil for for 5-6 hours so the flavor was intensified.
- Add remaining ingredients and gently simmer for 3 hours or longer depending on taste, reducing liquid by half.
