Restaurant Quality Lobster Bisque
By thestayathomechef.com
In this creamy Lobster Bisque Recipe you'll find chunks of sweet lobster meat in a beautifully rich, seasoned broth made from the strained liquid of the sautéed lobster shells, vegetables and herbs.
Prep time:
Cook time:
Total time:
Yield: 4 Servings
By thestayathomechef.com
In this creamy Lobster Bisque Recipe you'll find chunks of sweet lobster meat in a beautifully rich, seasoned broth made from the strained liquid of the sautéed lobster shells, vegetables and herbs.
Prep time:
Cook time:
Total time:
Yield: 4 Servings
Rated 4/5 based on 710 Reviews
Ingredients:
2 live lobsters See Note 1
2 tsp kosher salt
2 tbsp olive oil
1 carrot chopped
2 ribs celery chopped
2 live lobsters See Note 1
2 tsp kosher salt
2 tbsp olive oil
1 carrot chopped
2 ribs celery chopped
Instructions:
- Steam lobsters in an 8- to 10-quart stockpot. Bring 2 inches of water and salt to a boil over high heat. Using metal tongs or gloves, place the lobsters head first into the pot and cover tightly. When water returns to a heavy boil, turn the heat down to a rolling boil and steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound. Steamed lobsters will be bright red when done. Remove with metal tongs or gloves and place in cool water or let cool for 3-5 minutes before removing meat from shell. Reserve the steaming liquid.
- Twist lobster claws and tails off. Using the side of a kitchen knife or nutcracker, crack the knuckles and claws and take meat out, reserving any liquid that comes out of the shells and on cutting board. Set the tail on a hard surface and use your hand to press down and crack the shell. Remove the tail meat and slice in half lengthwise, removing the black intestinal vein. Coarsely chop the meat and refrigerate. Roughly chop the shells along with all the lobster remains into small pieces and set aside.