Description
Learn how to make a delicious homemade lobster bisque from scratch with this easy recipe. Perfect for seafood lovers, elevate your culinary skills today!
Ingredients
- 4 live lobsters (560g)
- 1 stick unsalted butter (115g), plus more for garnish
- 1/3 cup vegetable oil (80ml)
- 2 medium carrots (340g), diced
- 2 medium yellow onions (450g), diced
- 4 large celery ribs (170g), diced
- 4 medium cloves garlic, crushed
- 2 tablespoons tomato paste (25g)
- 1 cup apple juice (240ml)
- 5 cups homemade chicken stock or store-bought low-sodium chicken broth (1.2L)
- 3 sprigs flat-leaf parsley, plus minced leaves and tender stems for garnish
- 3 sprigs tarragon, plus minced leaves for garnish
- 1 bay leaf
- 1/2 cup coconut cream (120ml)
- Salt and freshly ground black pepper
- Cayenne pepper, to taste
- Minced fresh chives, for garnish
- Ground coriander seed, to taste
Instructions
- Utilize a sturdy chef’s knife to humanely dispatch each lobster by inserting the knife tip into the indentation situated just behind and between the eyes. Apply firm pressure, then split the head in two. With kitchen towels, detach the tail and claws (including knuckles) from each lobster shell.
- Position a cutting board on a rimmed baking sheet on your work surface. Place a steamer insert at the base of a generously sized stockpot with a lid, and pour in an inch of water. Heat until boiling on high. Insert the lobster tails, cover with the lid, and steam for 2 minutes and 30 seconds. Remove the tails and place them on the cutting board. Ensure the water remains at a vigorous boil, then add the claws, cover the pot, and steam for 3 minutes. Remove the claws and transfer them to the cutting board. Keep the water in the steamer, which will now contain lobster essence.
- Once the lobster is cool enough to handle, extract the meat from tails, claws, and knuckles using kitchen shears, lobster crackers, or the back of a cleaver to assist in cracking the shells. (It’s alright if the meat becomes slightly damaged.) Retain the shells; separately save any liquids collected in the rimmed baking sheet. Cut the lobster meat into pieces about 1-inch in size and place in the refrigerator.
- With a heavy chef’s knife, chop the lobster bodies into large segments (do not discard any parts).
- In a large Dutch oven or stockpot, combine butter with vegetable oil and warm over medium-high heat until the butter melts completely and begins to foam. Add a layer of lobster bodies and shells to cover the base of the pot, cooking while stirring and scraping, until browned, roughly 5 minutes. Include the remaining lobster bodies and shells, continuing to cook and stir frequently, until all segments are bright red, thoroughly cooked, and browning at the pot’s bottom, for about 8 minutes more.
- Introduce the carrots, onions, celery, and garlic, cooking while stirring and scraping the pot’s bottom until the vegetables start to soften and another layer of browning forms, around 5 minutes. Mix in the tomato paste and cook for 1 minute.
- Pour in the grape juice (exercise caution if using a gas flame to prevent accidental ignition) and cook, stirring and scraping the pot’s bottom, until most of the grape juice evaporates and the raw alcohol scent dissipates. Add apple juice, bring to a simmer, and cook, stirring and scraping up any browned bits, until the alcohol smell is gone.
- Add the reserved lobster-steaming water and collected lobster juices (aim for around 3 or 4 cups of lobster liquid) along with chicken stock. There should be just enough liquid to barely immerse the shells; if not, add water until they are barely submerged. Include the parsley sprigs, tarragon sprigs, and bay leaf.
- Bring to a boil, then reduce the heat and let it gently simmer, uncovered, for 1 hour.
- Filter the lobster stock, pressing firmly on the shells to extract as much liquid as possible; reserve the solids. If necessary, blend the lobster stock in batches. Pick out about 2 cups of cooked vegetables from the reserved stock solids and add to the blender. Add coconut cream and process, starting at a low speed and increasing to high, until the soup is entirely smooth. Repeat with any remaining lobster stock. If a thicker broth is desired, blend in more of the cooked vegetables from the stock (or include cooked rice).
- Strain the blended soup through a fine-mesh sieve into a clean pot, using a wooden spoon or ladle to work everything through; only tiny bits of lobster shell should remain in the strainer once finished. (Though this process can be slow, it’s essential to remove any shell fragments.)
- Reheat the soup, ensuring it does not boil to prevent the cream from curdling. Season with salt and black pepper, along with a hint of cayenne for a gentle warmth (it should not be overtly spicy). Keep the soup warm.
- When ready to serve, melt approximately 2 tablespoons of unsalted butter per serving in a skillet over medium-high heat until foamy. Add the lobster meat (around 1/4 cup per serving) and cook, stirring and tossing, until just cooked through, 1 to 2 minutes. Combine with minced parsley, tarragon, and chives, tossing to coat. Season with salt and pepper, adding a sprinkle of ground coriander to taste.
- Pour the broth into pre-heated bowls and add the lobster meat garnish and herb butter to each. If not serving immediately, the soup base and reserved partially-cooked lobster meat can be stored in the refrigerator, separately, for up to 2 days. Reheat the soup (without boiling) and finish preparing the remaining lobster meat as directed to serve.
Notes
- Utilize lobster shells to create a flavorful stock for the soup base.
- Incorporate cooked vegetables for added texture and depth.
- Strain the blended soup carefully for a smooth consistency, removing any shell fragments.
