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New Year's: Lobster Bisque

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"A silky lobster bisque is one of the great luxuries to be found with the soup course, and there's no better version than this, as once served by the great chef Raymond Oliver, of Paris' celebrated midcentury restaurant Le Grand Véfour. The bisque is particularly wonderful paired with champagne, as the wine's tang offers such a pleasing contrast to the soup's creamy texture."

List of Ingredients

◦  12 sprigs fresh flat-leaf parsley
◦  6 sprigs fresh thyme
◦  1 fresh bay leaf
◦  1 4-pound lobster, cooked
◦  6 Tbsp unsalted butter
◦  2 Tbsp extra-virgin olive oil
◦  ¼ cup brandy
◦  3 large shallots, finely chopped
◦  2 ribs celery, finely chopped
◦  1 clove garlic, finely chopped
◦  1 large onion, finely chopped
◦  Kosher salt, to taste
◦  2 Tbsp tomato paste
◦  2 cups white wine
◦  5 cups fish stock
◦  Pinch of cayenne pepper
◦  1 cup heavy cream
◦  1 Tbsp cornstarch
◦  4 egg yolks
◦  2 Tbsp chopped fresh chives


Recipe

Tie 6 sprigs parsley, thyme, and bay leaf together with kitchen twine to make a bouquet garni and set aside. Working over a sieve set over a bowl to collect the lobster's juices, separate claws and tail from body and crack claws. Cut tail into quarters crosswise and halve body lengthwise. Discard intestinal tract and sac behind head. Reserve lobster parts and juices separately.

Heat butter and oil in a deep skillet over high heat. Add lobster parts and cook, covered and turning once, until bright red, 6 to 7 minutes. Remove skillet from heat. Pour the lobster-infused butter into a bowl and set aside. Pour brandy over lobster and ignite with a match. When the flames subside, transfer lobsters to a plate.

Heat reserved lobster-infused butter in the skillet over medium-high heat. Add remaining 6 parsley sprigs, shallots, carrots, celery, garlic, onions and salt. Cook until caramelized, 18 to 20 minutes.

Add tomato paste and cook until browned, 3 to 4 minutes. Add wine and cook, scraping up browned bits, 2 to 3 minutes. Transfer mixture to a large pot. Add reserved bouquet garni, stock, cayenne, salt, and cream and bring to a boil. Reduce heat to medium-low, cover, and simmer, 15 to 20 minutes. Remove soup from heat and drain, then return to pot.

Meanwhile, put cornstarch and egg yolks into a medium bowl and whisk until smooth. Gradually add about ¼ cup of the bisque into yolks, then stir egg mixture back into pot of bisque. Place bisque back over medium heat and stir until thickened, about 10 minutes. Add reserved lobster and juices and season with salt and pepper. Divide among bowls and serve garnished with chives.


Serves 4