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Lobster Tail Bisque
PAIR WITH
Gruyère Cheese Choux Pastry Puffs
(PAGE 166)
Pilot Biscuits
(PAGE 143)
This is perhaps the most involved recipe in the book since it requires making a lobster broth in addition to puréeing and straining the soup. That said, it’s lots less fiddly than traditional French recipes that require cooking and shelling live whole lobsters. I use lobster tails instead, which lend the soup plenty of flavor without the work of shelling lobster. The reward for a bit of effort is a decadent soup that is bound to become a favorite in your soup repertoire
.
The Gruyère pastry puffs on
page 166
match the sophisticated flavors in this ritzy soup, but if you’re not feeling fancy, crisp Pilot Biscuits
(page 143)
are also a good match
.
SERVES
4 TO 6
ACTIVE TIME
30
MINUTES
TOTAL TIME
60
MINUTES
Four 6-oz [170-g] lobster tails
2 Tbsp unsalted butter
3 large shallots, thinly sliced
1 large carrot, peeled and finely chopped
2 tsp chopped fresh thyme
3 Tbsp tomato paste
1 medium garlic clove, minced
1
/
2
cup [120 ml] dry white wine
3 cups [720 ml] seafood broth
3 Tbsp all-purpose flour
1 cup [240 ml] heavy cream, warmed until hot to the touch
3 Tbsp Cognac or a similar brandy
1
1
/
2
Tbsp chopped fresh tarragon
1 Tbsp freshly squeezed lime juice
Sea salt
Ground white pepper
1.
Cleave the lobster tails in half lengthwise: using a sharp chef’s knife, cut down the length of the underside of each lobster tail by plunging the tip of the knife about 1 in [2.5 cm] from the end of the tail and then pushing through the flesh and the shell, leaning on the knife to break through the shell.
(Alternatively, use sharp kitchen shears to cut through the shell on both sides and then cut the tail in half.) Set aside.
2.
Melt the butter in a large soup pot or Dutch oven over medium heat.
Add the shallots, carrot, and thyme and sauté until the shallots are translucent, about 4 minutes.
Add the tomato paste and garlic and cook, stirring constantly, until fragrant, about 45 seconds.
Add the wine and simmer until the wine has reduced by half, about 1 minute.
3.
Add the seafood broth and lobster tails to the pot, cover, and bring to a simmer.
Reduce the heat to low and simmer gently until the lobster meat is opaque throughout, about 10 minutes.
Remove the lobster tails from the pot, transfer to a cutting board, and let cool for a few minutes.
Remove the meat from the shells by plunging a fork into the meat, twisting and pulling until it releases from its shell.
Chop the tail meat into bite-size pieces, reserving a few of the most attractive pieces to garnish each bowl.
Discard the shells.
4.
In a small bowl, whisk together the flour with
1
/
4
cup [60 ml] water until smooth.
Add the flour mixture to the pot, bring to a simmer, and cook, uncovered, until the soup thickens a bit, about 2 minutes.
Return the lobster meat (except for the garnish pieces) to the pot.
Purée the soup in the pot with an immersion blender, or in batches in a blender with the lid ajar until smooth.
5.
Strain the soup through a mesh sieve into a large bowl, pressing on the solids with a rubber spatula to get out as much liquid as possible; discard the solids.
Return the soup to the pot and add the cream, brandy, and 1 Tbsp of the tarragon.
Cook over medium-low heat, stirring occasionally, until the soup is hot, about 4 minutes.
Add the lime juice and season with salt and pepper.
6.
Ladle the soup into bowls and garnish each serving with the reserved lobster meat and some of the remaining
1
/
2
Tbsp tarragon.
Serve immediately.
GET AHEAD:
You can make the bisque up to 1 day in advance. Return the lobster shells to the cooled soup to further infuse the soup with flavor, and refrigerate. To finish, remove the shells and reheat gently over low heat. The bisque also freezes well. Store in airtight containers or zip-top plastic freezer bags for up to 3 months. Reheat the soup in a covered saucepan over low heat (do not boil or the lobster meat will become tough). Add a squeeze of lime juice to the soup before serving to brighten the flavor.