Tag Archives: lobster

Recipes Soups and Stews

Lobster bisque

Last night, at a local oyster joint, we were tantalized by the lobster platters arriving at out neighbouring tables. So, we ordered one too! At the end of the meal, having teared into the succulent tail and juicy claws, I asked for the remainder to be packed to-go. Today, that left over lobster was turned into a creamy bisque. It was a bit of an experienment, but I was surprised how easy it was. The lobster broth was surprisingly flavourful, salty and sweetly fishy (in a good way:)

1 left over lobster (head, legs, and whatever shells you have)
1/4 cup celery, diced
1/4 cup carrots, diced
1/4 cup onions, diced
1 tomato, diced
3-4 cup boiling water
splash of sherry or white wine
1 cup fish stock (I used 1/2 tsp of powdered dashi mixed in water)
pinch of thyme
1/4 cup heavy cream
cornstarch
chives, chopped for garnish
salt and pepper to taste
In a large pot, cover left over lobster with hot water, and simmer for 2 hours. (If there is any meat left in the lobster, remove and reserve before boiling). Remove the lobster shells from the broth. Strain the broth if necessary to remove all the bits.

In a fresh pot, sautee celery, carrots, and onion until tender. Toss in thyme and sherry or wine. Then immediately add lobster broth and fish stock, and simmer for 30 mins. Blend well with a handblender and mix in reserved lobster meat, cream, salt and pepper. Thicken with cornstarch if necessary.

Serve with a swirl of cream and garnish with chopped chives. Makes about 6 servings.