Reviews (2) Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5.0 stars 10/17/2020 Delicious! We have made it three times this month! ❤️ 🦞 Martha Stewart Member Rating: 5 stars 05/22/2018 Perfect!
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Gallery Lobster Bisque Credit: Bryan Gardner Recipe Summary prep: 1 hr 15 mins total: 2 hrs 45 mins Servings: 6
Ingredients Stock Kosher salt 1 1/4 pounds lobster tails in shell (4 small or 2 large) 2 tablespoons extra-virgin olive oil 1 can (15 ounces) fish stock (1 3/4 cups) 1 cup dry white wine, such as Sauvignon Blanc Bisque 5 tablespoons unsalted butter 1 head fennel (10 ounces), chopped (2 1/2 cups), plus fronds for serving 1 sweet onion (10 ounces), such as Vidalia, chopped (2 cups) 2 cloves garlic, smashed and peeled Kosher salt and freshly ground pepper 2 plum tomatoes (8 ounces), cored, seeded, and chopped (1 cup) 1 tablespoon tomato paste 3 sprigs thyme 1 bay leaf 1 teaspoon paprika 1/8 teaspoon cayenne pepper 2 tablespoons brandy or cognac 2 tablespoons dry sherry 1/2 cup heavy cream 1 teaspoon cornstarch Lemon wedges, for serving (optional)
Gallery Lobster Bisque Credit: Bryan Gardner
Recipe Summary prep: 1 hr 15 mins total: 2 hrs 45 mins Servings: 6
Gallery
Lobster Bisque Credit: Bryan Gardner
Lobster Bisque
Credit: Bryan Gardner
Lobster Bisque
Recipe Summary prep: 1 hr 15 mins total: 2 hrs 45 mins Servings: 6
Recipe Summary
prep: 1 hr 15 mins total: 2 hrs 45 mins
Servings: 6
prep: 1 hr 15 mins
total: 2 hrs 45 mins
prep:
1 hr 15 mins
total:
2 hrs 45 mins
Servings: 6
6
Ingredients
Ingredients
Kosher salt 1 1/4 pounds lobster tails in shell (4 small or 2 large) 2 tablespoons extra-virgin olive oil 1 can (15 ounces) fish stock (1 3/4 cups) 1 cup dry white wine, such as Sauvignon Blanc
5 tablespoons unsalted butter 1 head fennel (10 ounces), chopped (2 1/2 cups), plus fronds for serving 1 sweet onion (10 ounces), such as Vidalia, chopped (2 cups) 2 cloves garlic, smashed and peeled Kosher salt and freshly ground pepper 2 plum tomatoes (8 ounces), cored, seeded, and chopped (1 cup) 1 tablespoon tomato paste 3 sprigs thyme 1 bay leaf 1 teaspoon paprika 1/8 teaspoon cayenne pepper 2 tablespoons brandy or cognac 2 tablespoons dry sherry 1/2 cup heavy cream 1 teaspoon cornstarch Lemon wedges, for serving (optional)
Directions
Stock: In a large pot lined with a steamer basket, bring 1 inch salted water to a boil. Steam lobster tails, top-side down, until just cooked through and tails curl under, 6 to 8 minutes for small tails and 8 to 10 minutes for large. Transfer to a plate and let cool. When cool enough to handle, use kitchen shears to cut through underside of tails. Remove meat from shells; reserve shells. Run a paring knife along back of each tail and remove vein. Cut meat into bite-size pieces; cover and refrigerate until ready to use.
Heat oil in a large pot over medium-high. Add shells and cook until fragrant and deep red in color, about 4 minutes. Add fish stock, wine, and 6 cups water; bring to a boil. Reduce heat to medium and simmer, uncovered, skimming impurities from surface, until reduced to 6 cups, 40 to 45 minutes. Strain stock into a large liquid-measuring cup or heatproof bowl. Wipe out pot. (Stock can be stored in airtight containers in the freezer up to 3 months.)
Bisque: In same pot, melt 4 tablespoons butter over medium-high heat. Add fennel, onion, and garlic and season with salt and pepper; cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Stir in tomatoes, tomato paste, thyme, bay leaf, paprika, and cayenne; cook 1 minute. Add brandy, sherry, and strained lobster stock; season generously with salt and pepper. Bring to a boil, then reduce heat to medium and simmer 30 minutes. Remove thyme and bay leaf.
Working in batches, puree soup in a blender until smooth. Return soup to pot. Let cool 15 minutes. Whisk together cream and cornstarch, then stir into bisque. Bring to a boil and cook, stirring, until thickened slightly, 1 to 2 minutes. Adjust seasoning as desired.
Melt remaining 1 tablespoon butter in a medium saute pan over medium heat. Add lobster meat and cook until just warmed through, 2 to 3 minutes. Pour soup into bowls and serve, topped with lobster, fennel fronds, and a squeeze of lemon, if desired. Soup can be made in advance and stored in an airtight container in refrigerator up to 2 days.
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 10/17/2020 Delicious! We have made it three times this month! ❤️ 🦞 Martha Stewart Member Rating: 5 stars 05/22/2018 Perfect!
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 10/17/2020 Delicious! We have made it three times this month! ❤️ 🦞 Martha Stewart Member Rating: 5 stars 05/22/2018 Perfect!Martha Stewart Member
Rating: 5.0 stars 10/17/2020
Delicious! We have made it three times this month! ❤️ 🦞
Rating: 5.0 stars
Rating: 5 stars 05/22/2018
Perfect!
Rating: 5 stars
All Reviews for Lobster Bisque
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lobster Bisque
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
