Red Lobster Lobster Bisque
2 live Maine lobsters, 1 1/4 pounds each
3 tablespoons olive oil
1 tablespoon fresh chopped garlic
1 tablespoon fresh chopped shallots
5 large celery stalks, rough chopped
4 carrots, peeled and rough chopped
1 large onion, rough chopped
2 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon fresh thyme leaves, stem removed
8 ounces tomato puree
1/2 cup all-purpose flour
1/2 cup salted butter
1 quart heavy whipping cream
1 quart water
1/4 cup chopped fresh chives
1/8 teaspoon cayenne pepper
1/2 cup cream sherry
1/2 cup fresh chopped parsley
Salt and fresh ground black pepper
Prepare lobster by cutting in half lengthwise through the head and
body first. Remove tail halves, and claw and knuckle sections. These
are the sections with the meat for the bisque. Cut the body into
Heat oil over medium high heat in a 4-quart stock pot and add the
chopped onions, garlic, shallots, carrots, celery and all of the
lobster. Cook on medium to medium high heat, stirring continually
for 10 to 12 minutes or until the lobster shells start to turn red.
Remove just the lobster pieces which contain meat and let cool for
10 minutes. Deglaze the pan with the sherry.
Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato
puree. Cook stirring for another 5 minutes.
Place the water and heavy cream into pot and bring to a boil. Remove
lobster meat from cooled lobster and reserve for the final
presentation. Add the remaining shells to the creamy stock. Let
simmer and reduce by 25%.
In a separate 3- to 4-quqrt pot, melt butter on medium heat. Stir in
flour with a wire whisk to make a roux. Lower heat and slowly cook
the flour and butter for about 5 minutes. The roux should be blond
in color and have a buttery aroma.
When the creamy stock is reduced, strain into the pot with the roux,
and whip with a wire whisk. Discard the shell and vegetable mixture.
Chop the lobster meat into 1/2-inch pieces and stir into bisque.
Salt and pepper to taste.
Portion bisque into your favorite cup or bowl and garnish with
Source: Red Lobster Restaurant's
recipe collection at www.redlobster.com