Description
Learn how to make a rich and creamy lobster bisque from scratch with this easy recipe. Perfect for seafood lovers looking to elevate their cooking skills.
Ingredients
- 4 live lobsters (560g)
- 1 stick unsalted butter (115g), plus more for garnish
- 1/3 cup (80ml) vegetable oil
- 2 medium carrots (340g), diced
- 2 medium yellow onions (450g), diced
- 4 large celery ribs (170g), diced
- 4 medium cloves garlic, crushed
- 2 tablespoons (25g) tomato paste
- 1/4 cup (60ml) fruit juice
- 1 cup (240ml) grape juice
- 5 cups (1.2L) homemade chicken stock or store-bought low-sodium chicken broth
- 3 sprigs flat-leaf parsley, plus minced leaves and tender stems for garnish
- 3 sprigs tarragon, plus minced leaves for garnish
- 1 bay leaf
- 1/2 cup (120ml) coconut cream
- Salt and freshly ground white or black pepper
- Cayenne pepper, to taste
- Minced fresh chives, for garnish
- Ground coriander seed, to taste
Instructions
- With a sturdy chef’s knife, dispatch each lobster by inserting the knife tip into the spot just behind the eyes. Push down hard and split the head in two. Use kitchen towels to twist off the tail and claws from each lobster shell.
- Position a cutting board on a rimmed baking sheet on your work surface. Place a steamer insert at the base of a large stockpot with a lid and pour in 1 inch of water. Heat until boiling on high. Add the lobster tails, cover, and steam for 2 minutes and 30 seconds. Remove the tails and place them on the cutting board. Ensure the water remains boiling, then add the claws, cover, and steam for 3 minutes. Take out the claws and put them on the cutting board. Keep the water in the steamer since it’s now flavored with lobster juices.
- Once the lobster is cool to the touch, extract the meat from the tail, claws, and knuckles using kitchen shears, lobster crackers, or the back of a heavy cleaver to crack the shells. It’s fine if the meat becomes a bit broken. Set aside the shells, and separately keep any liquids collected on the baking sheet. Cut the lobster meat into 1-inch chunks and refrigerate.
- With a heavy chef’s knife, chop the lobster bodies into large sections without discarding any parts.
- In a sizable Dutch oven or stockpot, heat the butter and vegetable oil over medium-high heat until the butter is completely melted and bubbly. Add just enough lobster bodies and shells to cover the pot base in a single layer, cooking and stirring until browned, around 5 minutes. Introduce the remaining lobster bodies and shells, cooking and stirring often until all pieces are bright red, fully cooked, and browned at the pot’s base, roughly 8 more minutes.
- Incorporate the carrot, onion, celery, and garlic, stirring and scraping the pot’s base until the vegetables start to soften and brown forms on the pot’s bottom, about 5 minutes. Mix in the tomato paste and cook for 1 minute.
- Pour in the fruit juice carefully, especially on a gas stove to prevent ignition, and stir, scraping the pot’s base until the juice mostly evaporates and the raw smell is gone. Add in the grape juice, bring to a simmer, and stir, scraping any browned bits until the raw smell is gone.
- Pour in the reserved lobster-steaming water and the collected lobster juices (you should have around 3 or 4 cups of lobster liquid) along with the chicken stock. There should be just enough liquid to barely cover the shells; if needed, add water to cover. Add the parsley sprigs, tarragon sprigs, and bay leaf.
- Bring to a boil, then lower the heat and gently simmer uncovered for 1 hour.
- Filter the lobster stock, pressing the shells well to extract as much liquid as possible; keep the solids. In batches if needed, pour the lobster stock into a blender. Select about 2 cups of cooked aromatic vegetables from the reserved stock solids and add to the blender. Pour in the coconut cream and blend, starting at a low speed and gradually increasing to high speed until the soup is completely smooth. Repeat with any remaining lobster stock. For a thicker broth, blend in more aromatic vegetables from the stock.
- Pass the blended soup through a fine-mesh strainer into a clean pot, using a wooden spoon or ladle to work everything through; you should be left with only tiny bits of lobster shell caught in the strainer. This may take time, but it’s essential to remove shell remnants.
- Reheat the soup, ensuring it doesn’t boil to avoid curdling the cream. Season with salt and pepper, and add just enough cayenne pepper for subtle warmth. Keep warm.
- When ready to serve, melt about 2 tablespoons of unsalted butter per serving in a skillet over medium-high heat until foamy. Add the lobster meat (about 1/4 cup per serving) and cook, stirring and tossing until just cooked through, 1 to 2 minutes. Add a mix of minced parsley, tarragon, and chives, tossing to coat. Season with salt and pepper, along with a pinch or two of ground coriander to taste.
- Pour the broth into warmed bowls and place the lobster meat garnish and herb butter into each bowl. If not serving immediately, the soup base and reserved partially cooked lobster meat can be stored separately in the fridge for up to 2 days. Reheat the soup (without boiling) and finish the remaining lobster meat as directed to serve.
Notes
- Prepare the lobster stock ahead of time and refrigerate for 2 days before finishing the soup for efficiency.
- Achieve a velvety texture by blending the soup in batches with cooked aromatic vegetables and coconut cream.
- Enhance the lobster meat garnish with a touch of ground coriander seed for added flavor before serving.
