Archive for November 17th, 2009

Creamy Lobster Bisque

Our dear friends Paul and T are venturing up for a fall get together and we’re really excited. We’ve started to plan all our meals and our diversions! I have been dying to make a lobster bisque with some left over lobster carcass that I froze a while ago, so last night I did it. This recipe reminds me of a Bouillabaisse we had in Marseilles in 08. We were totally blown away by the intense flavour the lobster carcass had. WOW. Here is a very loose recipe (I made it up as I went along).

  • 2 one lb lobster carcass (little broken bits discarded, but keep the body with all the guts)
  • 1 tbsp tomato paste
  • 2 tbsp sun-dried tomatoes in oil, well chopped
  • 1/2 cup chopped sweet onion (I use Mayan)
  • 1/4 cup chopped celery
  • 1 small red potato, washed well, skin on
  • 1 large clove garlic, finely chopped
  • 1 tsp saffron
  • 1-2 dashes of fish sauce (Asian fermented fish sauce)
  • 1-2 tbsp olive oil
  • 1/2 litre of vegetable stock (low sodium)
  • 1/2 cup to 1 cup evaporated milk
  • salt and pepper to taste
  1. In about 1/2 cup of the vegetable stock, add the saffron and allow to sit.
  2. Heat onion in a large soup stock pan. Sauté onions and garlic.
  3. Add potato, celery and garlic, stir well.
  4. Add the tomatoes (both sun dried and paste), stir well.
  5. Add the lobster carcass, saffron in vegetable stock, a couple of dashes of the fish sauce and the vegetable stock until the lobster is covered.
  6. Simmer for about 1-1 1/2 hours.
  7. Strain liquid through a fine sieve. Reserve the liquid.
  8. Remove the lobster carcass and bits of shell from the vegetables. and press the well cooked vegetables through the fine sieve as much as you are able (this will help thicken the soup).
  9. Stir the strained liquid, it should be relatively thick. Run your immersion blender through it to ensure the soup is smooth.
  10. Press through a fine sieve again (to make sure there are no lobster shell bits in the soup.
  11. Return to heat and add as much of the evaporated milk to make a creamy bisque.
  12. Serve with a crustini with Chipotle aioli drizzled on top. YUM!

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