Cooking Wine and Travel

Recipes For You

Lobster Bisque

Posted on December 19, 2011.



4 lobster tails, diced
1/4 cup onions, chopped
1/2 cup celery, chopped
1/4 cup carrots, sliced
1/4 cup leaks, chopped
1/8 cup shallots, chopped
3 cups chicken stock
1/2 cup tomato puree
2 tablespoons brandy
1/4 cup white wine
1 tablespoon Italian parsley, minced
2 teaspoons fresh oregano, minced
2 teaspoons fresh thyme, minced
1 teaspoon fresh tarragon, minced
3 leaves of basil, minced
1 bay leaf
1 black peppercorn
1/4 cup heavy cream
3 tablespoons butter
1/8 cup raw rice
1 tablespoon brandy


In a large pot over high heat, melt 2 tablespoons butter and then add onions, celery, carrots, and shallots. Cook until vegetables softened (about 5 minutes). Remove vegetables.

Add remaining butter and cook lobster until pink (about 3-5 minutes).

Pour brandy over lobster, cover pan, and cook one minute.

For the next step, it is important to make sure your hood fan is off and have a fully wetted dish cloth nearby. The dish cloth needs to be larger than the pot surface. You will remove the lid, and using a lighter, ignite the brandy soaked lobster. If flames get too large, you can place lid on pot or cover with the wet dish cloth.

When flames disappear, stir in white wine followed, by all of the vegetables and spices. Stir and cook for 3 minutes.

Add chicken stock and 4 cups of water. Turn heat to high and bring to a boil, then reduced to medium to low heat for 30 minutes.

Add tomato purée and cook for 10 minutes.

Using a hand blender, purée the soup in the pot until smooth. Note: Use caution when blending hot liquids.

Bring to a boil, add cream stirring constantly, and serve immediately with a light drizzle of brandy on top of the bisque.


View Comments (0)

Posted By: Chief Foodie Officer