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Prepare the lobster stock by melting the butter in a dutch oven over medium heat. Add the shells and cook for 10 minutes, stirring often. 3 tablespoons salted butter, Shells from 2 lobsters. Pour in the sherry and cook for 2 minutes until the sherry is almost completely evaporated.
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Chop the meat into large bite-size pieces, cover and refrigerate. Cut the lobster shells with the kitchen shears into large pieces (about 3-inches). Make lobster stock. Melt butter with olive oil over medium heat in the now empty pot. Add lobster shells and cook for 2 minutes to develop the flavor.
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Melt the butter in a large saucepan over medium heat. Add the onion, celery, and carrot, and cook until the vegetables are tender. Add the flour and stir until smooth. Gradually add the chicken broth, whisking constantly to prevent lumps from forming. Add the heavy cream, tomato paste, paprika, salt, and pepper, and stir until well combined.
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Add the lobster shells and reserved liquid. Cook for 6 minutes and add tomato paste and cayenne pepper, cook another 4 minutes. Add the sherry (ignite or cook for alcohol to evaporate), seafood stock or clam juice and 1 cup of reserved lobster-steaming liquid. Bring to a simmer, cover pan and cook for 1 hour.
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Press down firmly, then split head in half. Using kitchen towels, twist off tail and claws (including knuckles) from each lobster carapace. Set a cutting board in a rimmed baking sheet on a work surface. Place a steamer insert in the bottom of a large lidded stockpot and add 1 inch of water.
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Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes. Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces.
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1. Prepare the lobster: wash it and plunge it quickly in a big amount of boiling salted water. 2. Split lobsters in 2 parts lengthwise, between the eyes. Use a good chef knife for this. 3. Remove the tail and slice into pieces. 4. Open the top and get the creamy parts, eggs, meat and reserve.
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BISQUE. Heat butter and oil in a large, heavy-based pot over medium heat, Sweat the onions, carrots, celery and fresh herbs. Cook until soft, about 5 minutes. Season with the bouillon powder, salt and pepper/s. Stir in 4 cloves of minced garlic and cook until fragrant, about 1 minute.
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Place water, white wine and fish stock into a wide, deep pot or a Dutch oven. Place on stovetop over high heat and bring to a boil. Place lobsters, topside down, in broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
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Bisque. Melt and stir: In a large pot, add the butter and melt over medium heat. Add the diced shallot, carrots, and celery. Continue to stir and cook until soft for about 8 minutes. Stir in the garlic, fresh thyme, and tomato paste, and cook for 1 minute. Sprinkle in the flour and cook for an additional minute.
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Lobster Bisque: In a large dutch oven or pot, melt the butter over medium heat. Add the onion, carrot and celery, and saute for 8-10 minutes, until softened. Stir in minced garlic, tomato paste, herbs de Provence (or Italian seasoning), the remaining 1/2 teaspoon of salt, and pepper. Cook for 1-2 minutes.
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Bring large pot of water to boil. Add lobster tails to water, and boil until cooked through and bright red, approximately 5 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid, saving as much loose lobster meat with the liquid as possible. Cool lobster tails by running under cool water.
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Add the lobster meat, cover with lid, and let simmer for 5 minutes. Remove when meat is bright red and white. If any part is still translucent, continue to simmer until cooked. Remove meat from pot and transfer to a cutting board. Cut into small pieces and refrigerate until ready to add to bisque.
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Instructions for easy lobster bisque. Sauté garlic in a large soup pot. When garlic is sautéed, remove from heat. Add tomatoes, chicken broth, Old Bay seasoning, parsley and pepper to the pot. Stir to combine. Take soup mixture, and pour into a blender, and puree until desired chunkiness.
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That would describe this soup, however, while this seafood stew uses chicken stock as a base and potatoes to thicken the soup, a bisque only uses lobster stock, (or a stock made from whatever.
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Make a lobster stock in accordance with the directions above and below. Drain the lobster stock and broth from the shells. Sautee veggies in butter and add flour to create a roux and thicken. Add the lobster stock broth, heavy cream, white wine, tomato paste, and thyme. Bring the bisque to a boil.
