Lobster Bisque

Name: Lobster Bisque
Ingredients: 2 gallons water; 2 live lobsters (1 to 1 1/4 pounds each); 6 tablespoons unsalted butter; 1/3 cup cognac; 1/2 cup shallot, chopped; 3 tablespoons shallots, chopped; 2 garlic cloves, minced; 3 tablespoons tomato paste; 2 1/2 cups dry white wine; 1 teaspoon dried tarragon; 1/2 teaspoon dried thyme; 1 pinch red pepper flakes; 2 bay leaves; 3 tablespoons unbleached all-purpose flour; 2 1/2 cups milk; 3/4 cup heavy cream or 3/4 cup whipping cream; salt & freshly ground black pepper, to taste; 2 egg yolks

18 ingredients

5 steps

Ingredients

2 gallons water
2 live lobsters (1 to 1 1/4 pounds each)
6 tablespoons unsalted butter
1/3 cup cognac
1/2 cup shallot, chopped
3 tablespoons shallots, chopped
2 garlic cloves, minced
3 tablespoons tomato paste
2 1/2 cups dry white wine
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
1 pinch red pepper flakes
2 bay leaves
3 tablespoons unbleached all-purpose flour
2 1/2 cups milk
3/4 cup heavy cream or 3/4 cup whipping cream
salt & freshly ground black pepper, to taste
2 egg yolks

Directions

1

Heat the water in a large stock pot to boiling. Drop in the lobsters and cook covered for 12 minutes. Remove the lobsters from the pot; reserve 4 cups of the water. Let the lobsters cool.
2

When the lobsters are cool enough to handle, crack the shells and remove all the lobster meat. Finely dice the meat and set aside. Reserve the shells.
3

Melt half the butter in a large skillet over medium heat. Add the lobster shells and pour in the Cognac. Heat until the Cognac is warm, then flame it with a match. When the flames subside, stir in 1/2 cup shallots, the garlic, tomato paste, wine, reserved cooking liquid, the tarragon, thyme, red pepper flakes, and bay leaves. Simmer uncovered for 30 minutes. Strain through a sieve into a bowl.
4

Melt the remaining 3 tablespoons butter in a stock pot over medium-high heat. Add 3 tablespoons shallots and saute 2 minutes. Add the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the strained lobster stock; whisk until well blended. Whisk in the milk and cream and heat over medium heat until hot. Season to taste with salt and pepper.
5

Whisk the egg yolks together in a small bowl. Whisk in 1/2 cup of the hot soup and then return to the pot; whisk until thoroughly blended. Stir in the reserved lobster meat. Heat for several minutes and serve immediately.