From Scratch Lobster Bisque.
You can cook From Scratch Lobster Bisque using 16 ingredients and 13 steps. Here is how you achieve that.
Ingredients of From Scratch Lobster Bisque
- It’s 2 large of lobsters, 2 pounders or more.
- Prepare 10 cup of water.
- Prepare 3 tbsp of olive oil.
- Prepare 2 stick of butter.
- Prepare 1 large of onion, minced.
- It’s 3 large of carrots, minced.
- It’s 2 large of celery stalks, minced.
- It’s 3 tbsp of salt.
- You need 1 tbsp of garlic, granulated.
- It’s 1 tbsp of bay leaf powder.
- Prepare 1 tsp of cayenne pepper.
- You need 1 tbsp of ground black pepper.
- It’s 1/2 cup of dry white wine.
- Prepare 18 oz of tomato paste.
- Prepare 2 pints of heavy cream.
- Prepare 3 tbsp of cornstarch.
From Scratch Lobster Bisque instructions
- Boil the lobsters in an 8 quart stock pot until they are red and pretty well cooked, between 10 and 15 minutes or so..
- Reserve 10 cups of the boiling water, as this will be the base of the bisque..
- Break down the lobster into meat and shells/carcasses, placing the shells back into the reserved water and setting aside the meat..
- Boil the shells/carcasses about ten minutes, and then discard the shells/carcasses while saving the water..
- Set the water aside, place the oil, butter, onion, carrot, celery, salt, bay, garlic, and cayenne into a large frying pan, and sweat it all out a bit. Yes, it is a lot of butter, but bisque is buttery..
- Deglaze the veggie mix with wine, let the alcohol burn off a few moments, and then transfer the frying pan contents into a blender. Puree..
- Add the veggie sludge to the lobster water, mix well, and simmer on medium low..
- Add the tomato paste, and mix really well to get the blobs out..
- Add the heavy cream. Yes, it is a lot of cream, but bisque is creamy. Mix..
- Take a cup of the broth, let it cool a few minutes, and mix the cornstarch into it..
- Add the cornstarch mixture back to the broth, mix it in, and then simmer and stir to thicken, for about 20 minutes or so..
- Mince the lobster meat, and then add it to the broth. Don't add it sooner, else you may create rubbery meat bits..
- Serve immediately, though it might still be a bit thin. It will thicken by the next day, though. If I had you add more cornstarch, it would be all congealed by the next day..