Lobster Bisque recipes, January 26, 2023January 26, 2023 Lobster bisque makes for an elegant start to any special dinner for two. Ingredients Two 2-pound lobsters, steamed4 tablespoons unsalted butter1/2 cup dry sherry1/2 cup chopped celery3 cloves garlic, smashed2 bay leaves1 teaspoon black peppercornsKosher salt1 cup chopped onion1/2 cup chopped carrot1/2 cup chopped button mushrooms2 tablespoons tomato paste1/8 teaspoon cayenne pepper1/2 cup dry white wine3/4 cup whole milk3/4 cup heavy cream2 tablespoons chopped fresh chives METHOD Twist off the claws and tails from the lobsters. Remove the meat, discarding the green tomalley and reserving the shells. Coarsely chop the meat to measure about 2 1/2 cups, and transfer to a bowl; cover and chill. Melt 2 tablespoons of the butter in a Dutch oven over medium. Add the lobster shells, and cook, stirring often, until lightly browned, about 8 minutes. Stir in the sherry, and cook until the liquid is nearly evaporated, about 2 minutes. Add the celery, garlic, bay leaves, peppercorns, 4 cups water and 1/2 teaspoon salt. Increase the heat to high, and bring to a boil. Reduce the heat to medium-low, and simmer until reduced to about 2 1/2 cups, about 15 minutes. Pour through a fine-mesh strainer into a bowl; discard the solids. Set aside. Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium. Add the onions, carrots, mushrooms, tomato paste, cayenne and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the wine and bring to a boil over medium-high. Reduce the heat to medium-low, add the reserved lobster stock and simmer until reduced to about 2 cups, about 10 minutes. Remove from the heat. Puree the mixture with an immersion blender until smooth. Place over medium heat, stir in the milk and cream, and bring to a simmer. Add the lobster meat, reserving 1/4 cup for garnish. To serve, ladle the bisque into bowls and top with the reserved lobster meat and chives. Uncategorized