Coastal Elegance Lobster Bisque

Coastal Elegance Lobster Bisque

Ingredients:

For the Lobster Stock:

• 2 live lobsters (1.5-2 pounds each)
• 4 cups water
• 2 cups dry white wine
• 1 tablespoon olive oil
• 1 medium carrot, roughly chopped
• 1 medium onion, roughly chopped
• 2 celery stalks, roughly chopped
• 3 cloves garlic, crushed
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 teaspoon dried thyme
• 2 sprigs fresh parsley

For the Bisque:

• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 small carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup brandy
• 3 tablespoons all-purpose flour
• 2 cups heavy cream
• Salt and freshly ground black pepper, to taste
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• Chopped fresh chives or parsley, for garnish

Instructions:

Preparing the Lobster and Stock:

1. Fill a large pot with water and bring it to a boil. Add the live lobsters and cook for about 7-8 minutes. Remove the lobsters and allow them to cool slightly, reserving the boiling water.

2. Once cool enough to handle, remove the lobster meat from the shells, reserving the shells. Set the meat aside for later use.

3. In a large stockpot, heat the olive oil over medium-high heat. Add the reserved lobster shells, carrot, onion, celery, and garlic. Sauté for about 5 minutes until vegetables are softened.

4. Add the white wine to the pot and bring to a boil. Reduce the heat and simmer until the liquid is reduced by half.

5. Add the reserved boiling water, bay leaves, black peppercorns, thyme, and parsley. Simmer uncovered for 30 minutes. Strain the stock through a fine mesh sieve, pressing down on the solids to extract as much liquid as possible. Discard the solids and set the stock aside.

Making the Bisque:

1. In a large pot, melt the butter over medium heat. Add the finely chopped onions, carrots, and celery and cook until softened, about 10 minutes.

2. Add the garlic and tomato paste, and cook for another 2-3 minutes, stirring frequently.

3. Pour in the brandy and cook until the liquid is almost evaporated, about 2 minutes.

4. Stir in the flour, and cook for another 2 minutes to eliminate the raw flour taste.

5. Gradually whisk in the lobster stock. Bring the mixture to a simmer and cook until thickened slightly, about 15 minutes.

6. Using an immersion blender, purée the mixture until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and purée until smooth, then return to the pot.

7. Stir in the heavy cream, and season with salt, black pepper, paprika, and cayenne pepper (if using). Simmer on low heat for another 10 minutes.

8. Chop the reserved lobster meat into bite-sized pieces and add it to the bisque. Heat until the lobster meat is warmed through, about 5 minutes.

Serving:

1. Ladle the lobster bisque into warm bowls.
2. Garnish with chopped fresh chives or parsley for a touch of color and freshness.

Additional Tips:

• For an extra touch of elegance, you can drizzle a bit of quality sherry atop each serving just before serving.
• Serve alongside crusty bread or oyster crackers for a complete meal.

Enjoy your Coastal Elegance Lobster Bisque, a luxurious and savory delight that brings the essence of the sea to your dining table.