Dear Soup Development Team,
To borrow a line from Will Farrell, tasting lobster bisque is like “looking into the face of God and seeing Him smiling back and saying, “you are my most wondrous creation.” While on my soup fact-finding mission back in August, I also had my fair share of bisque in Brewster. I’ve only made it a couple times since, but the below is the best recipe I’ve come across yet. I recommend running a half marathon prior to cooking, it will remove the guilt of consuming such an obscene amount of butter (and Cognac).
A Tribe Called Bisque
The below makes about four servings
Put two live lobsters into a bottom-heavy stock pot. Try not to look at their faces. You are about to do something horribly wrong, even illegal in some parts of Italy.
In another pot, boil enough water to cover the lobsters.
Do the deed. It should take about 2 minutes.
Remove the lobsters and place on the cutting board. They should have a red tinge. Detach the claws (they are cooked enough already) and put back in the water for 5 minutes to cook through the meat.
Take them out of the water. Remove the meat from the tail and claws. Youtube it if you’re not sure how, or call me. Reserve the lobster meat, and lobster shells in two separate bowls. Some people will tell you to add the tomalley (the greenish part inside the actual body), but I would avoid it.
Prepare about 6 cups of fish stock. You can just use the bullion cubes here, it makes little difference
Chop 1/4 cup of carrots and 1/4 cup of onion into a fine dice, add three tbs of butter and put in a small pot. After a couple minutes, add four stems worth of chopped parsley, a pinch of thyme, and 1 oz of tomato paste. This collectively is called the “mirepoix,” pronounced “mir-phuahh”
In a separate pot, cook 1/4 cup of rice until soft, about 15 minutes. Then, take some of the fish stock, the rice, and put in a blender to puree. Then add it all back to the stock pot. This is a general way to thicken bisque.
Put the mirepoix into the stock, along with the lobster shells and 2/3 cup of wine.I used Wayne Gretzky Estates 2007 Unoaked Chardonnay, but you can use whatever you want. I use the above because it was near the check-out counter.
Burn half a pint of Hennessy in a pan. Then pour into stock pot. (make sure you make this soup on payday).
Heat 1 cup of heavy cream in a small pot (wait until very end to add)
Simmer the stock pot contents for about 15 more minutes.
While the stock is simmering, put a lot of butter into a frying pan, maybe half a stick. Once it’s melted, add the lobster pieces and poach for about 5 minutes. It’s probably unhealthy as it sounds, but just go with it, it’s friggin’ delicious.
Strain the stock. This will get rid of the shells, carrots, onion, etc. Place into a pot.
Add the butter-poached lobster meat and the heavy cream into the strained stock and serve. You shouldn’t need any salt or pepper, but add if you want.
Note that you only need a 2/3 cup of white wine and 1/2 a pint of Cognac to make this recipe, however you will need to purchase a 750 ml bottle of wine and a 375 ml bottle of Henny from the LCBO. If you manage to stay sober and make it through this exercise without polishing off the said wine and Cognac you are a stronger person than I.
“made from scratch”