Lobster Brandy Bisque

A wonderful way to utilize lobster shells and it makes a rich and elegant bisque. You can make the lobster stock several days ahead and keep in the refrigerator until needed.

8 servings

Lobster Stock:
2 shells from lobster
2 tablespoons olive oil
¼ cup carrot, peeled and chopped
½ cup onion, peeled and chopped
¼ cup fennel or celery, chopped
½ cup tomato paste
¼ cup Brandy
2 quarts cold water
2 cloves garlic, crushed
1 bay leaf
2 teaspoons fresh tarragon chopped, or 1 teaspoon dried

In a large pot, add oil and heat over medium high head. Add lobster shells, carrots, onion, fennel, and brown lightly.

Add brandy and flame. Then add remaining ingredients and bring to a simmer for 2-3 hours, reducing to one quart. Taste for seasoning.

Strain through a fine mesh strainer and refrigerate until ready to use.

Lobster Bisque:
8 tablespoons butter
¾ cup flour
1 quart lobster stock
3 cups heavy cream
2 teaspoons lemon juice
1 teaspoon Tabasco
1 tablespoon Worcestershire
¼ teaspoon Salty’s seasoning
¼ teaspoon white pepper, ground

1 cup Brandy
2 tablespoons butter

Method:

Combine butter and flour in saucepan and cook for about 5 minutes over low heat.

Add stock, bring to a boil, and simmer for 20 minutes

Add heavy cream, juice from lemon, Tabasco, Worcestershire, Salty’s Seasoning, and pepper and simmer for another 10 minutes

Finish with the brandy, butter, and salt to taste.