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Lobster Bis-Kay


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Lobster Bisque:

2 gallons water

(2) live lobsters (1-1 1/4 lbs each)

6 Tbls butter

1/3 cup cognac

1/2 cup + 3 Tbls chopped shallots

3 Tbls tomato paste

2 1/2 cups dry white wine

2 cloves minced garlic

1 tsp dried tarragon

1/2 tsp dried thyme

pinch red pepper flakes

2 bay leaves

3 Tbls unbleached all purp. flour

2 1/2 cups milk

3/4 cup heavy cream

salt and pepper

2 egg yolks

heat the water in a large stock pot to a boil and drop the lobsters and cook covered for 12 min. Remove and let cool reserving 4 cups of the water.

Crack the shells and remove all the meat dice it fine and reserve the shells.

Melt half the butter adding the shells and pour in the cognac. Heat until it's warm and then flame it with a match. When the flames subside stir in 1/2 cup shallots

the garlic, tomato paste, wine, reserved liquid, tarragon, thyme, red pepper, and bay leaves. Simmer uncovered for 30 min and strain thru a sieve.

Melt the remaining butter in a stock pot over medium. Add 3 tbls shallots and saute 2 minutes. Add the flour and cook for whisking constantly for 1 min. Gradually whisk in the lobster stock and whisk until well blended. Whisk in the milk and cream and heat over medium until hot. Season to taste with salt and pepper.

Whisk the egg yolks in a separate bowl. Whisk in 1/2 cup of the hot soup (this is called tempering) and then return to the pot. Whisk until well blended and stir in the reserved lobster meat.

6 very rich portions. :)

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Oh Yea... Where's TightLoop when you need him? We have to have someone to make fun of us for recipes like this. ;)

Heck with tightloop I'll make fun of you. :D

What's next? Hints for making your home decor warmer with satin ribbons? :lol::lol::lol:

By the way, made correctly which looks like that recipe, that is the best soup/bisque I have every tasted

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Oh Yea... Where's TightLoop when you need him? We have to have someone to make fun of us for recipes like this. 

Yah bunch'a girly men! Take yer' crock pots and git!

Oh, and do mind that you properly temper the eggs, as per the instructions, or you'll have scrambled eggs and bisque and who wants that?



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Holy crap that's a lot of work.

If you think that's a lot of work, you should have come over to watch me cook Christmas dinner......

Too bad I don't like Lobster..... That recipe looks smoking!

My uncle Satchi cooked 11 dishes for us, none of which was simple. Frickin' amazing.

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Homemade soups can be time consuming but the end results are soooo much better than anything you can buy at the store (even Trader Joe's). I worked with a guy at a restaurant in TN who made incredible soups out of whatever we had lying around in the kitchen. It was so good we had to fight the staff off or it would be all gone before the customers could order. In the end they transfered him and we had to buy frozen soup :(


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