Lobster Bisque

Lobster Bisque

This recipe was inspired by the soup from Montana Coffee Trader’s which I reviewed in my post Kalispell Trip. Like theirs, this bisque does not have any tomato paste. This version turned out a little thinner and it doesn’t quite have as much lobster meat in it but the flavor is very rich. If you want more lobster meat, it will only take more lobster tails. 4 would give the soup a lot of meat but 2 gives it plenty of flavor and is a little better on the budget. This soup makes about 6 servings.

2 rock lobster tails

1 onions

1 carrot

2 sticks celery

2 green onions

1 can veggie broth

½ lemon sliced

2 cups water

1 teaspoon salt

½ cup sherry

1 tablespoon olive oil

4 Tablespoons Butter

6 tablespoons flour

1.5 cups cream

Half onion

Dice half the veggies (onion, carrot, celery and white part of green onion) and place to the side.

Slice the green part of the green onion and place in a separate dish to top the bisque at the end.

Chunk up the other half and put in a large stockpot with the water, salt, and veggie broth and sliced lemon. Bring it to a boil and reduce the heat till it just simmers. In a steamer pot, place the lobster shell side down and steam for 3 minutes.

Then remove the meat and dice the tail meat and keep it in the fridge till later. The easiest way to remove the meat is to crack top of the tail and peel the shell off. That way you can get the tail out intact. If it falls apart for this, no big deal. Place the shells in the stock pot and simmer this all together with the lid off for about ½ an hour. Then strain all the veggies and shells out and reserve the stock. 

Place 1 tablespoon of olive oil in the now empty pot on medium heat. When the oil is heated, add the diced veggies from before. Cook until they have started to brown and soften, stirring occasionally. Then add in the butter, once it is melted, add in the flour and whisk until it is all incorporated and the flour starts to cook (about 3 minutes).Then slowly add in 3 cups of the stock from before whisking as you pour it in. Simmer for 10-15 minutes, whisking often. This is where the bisque will reduce and thicken.  Add in the lobster tail meat, juice from the half lemon, and the cream then heat through. If you like a thicker soup, add less cream or simmer longer before adding in the cream and meat. Top with the sliced green onions. Serve with rolls or toast.