Lobster Bisque

Courtesy of Kristen Faith Eats

Lobster Bisque.. I don't think this dish needs any introduction or explanation as to why you need to run to the store now to make this bisque. I'll admit, in order to maximize the flavors you are trying to create from the homemade lobster stock, the longer you simmer the ingredients, the better. While this dish is a more involved, time-consuming process, the end results are worth it!

Ingredients:

4 Lobster tails

1/2lb Argentinian shrimp (any shrimp will work!)

1 leek, green ends cut in large chunks

1 onion diced

1 red pepper diced

2 carrots sliced

2 stalks celery sliced

4 garlic cloves minced

2 Bay leaves

4 tbsp butter

4 sprigs tarragon

2 sprigs basil

2 tbsp flour

2 oz double concentrated tomato paste

1/4C Cognac/brandy

1cup dry white wine

6C Chicken Broth

1/2C heavy cream

1 tsp paprika

1/4 tsp cayenne pepper

1 tbsp fresh lemon juice

Olive Oil

Chives for garnish

Directions:

Step 1: In a deep skillet pan melt 4 tbsp butter. Once melted add in 2 sprigs of tarragon and a sprig of basil. Stir until wilted and fragrant. On low heat add lobster and shrimp. Stir and cook for 6-8 minutes until no longer opaque. Discard herbs. Remove lobster and shrimp from pan and set aside.

Step 2: In a large pot or dutch oven on medium heat add the remaining butter from the skillet and a tablespoon of olive oil. Add leeks, onion, bell pepper, carrot and celery. Season with salt and pepper. Cook until tender 5-7 minutes.

Step 3: Add in shells from the lobster tails. (This helps form the stock). Once lobster tails are red in color add paprika, cayenne, tomato paste and flour. Stir until flour is full incorporated and thickened. 2-3 minutes.

Step 4: Turn off the heat. Add cognac. Turn heat back onto medium add white wine. Let simmer until reduced by half. Add in chicken broth, bay leaves, lemon juice, basil and tarragon. Cover and bring to a simmer. Simmer for 30-45 Minutes.

Step 5: Remove lobster tails and large pieces of leek and herbs. Blend remaining mirepoix in the pot until smooth. If consistency is still too thin take one cup of broth and slowly stir in a little extra flour. Add back into soup.

Step 6: Stir in 1/2 cup of heavy cream, simmer for 2 minutes. Drop the heat down to low and add in cooked lobster and shrimp until warmed.

Step 7: Serve and enjoy with crusty bread or grilled cheese.