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Velvety Lobster Bisque with Brandy inspired by Aujourd'hui
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Inspired by Aujourd'hui

Velvety Lobster Bisque with Brandy

Appetizer
This elegant French soup features a rich and creamy preparation of fresh lobster and aromatic vegetables. The slow simmering of lobster shells creates a flavorful base, while the addition of brandy and cream adds luxurious depth. The velvety texture is achieved through careful blending and straining, resulting in a refined appetizer with complex flavors.
Prep Time 40 mins
Cook Time 80 mins
Total Time 120 mins
Servings 6

Ingredients

  • 2 whole Live lobsters (1.5 lbs each)
  • 4 tbsp Unsalted butter (Divided)
  • 1 medium Onion (Finely diced)
  • 2 medium Carrots (Finely diced)
  • 2 stalks Celery (Finely diced)
  • 3 cloves Garlic (Minced)
  • 2 tbsp Tomato paste
  • 1/4 cup Brandy
  • 1 cup White wine (Dry)
  • 4 cups Fish stock
  • 1 whole Bay leaf
  • 2 whole Thyme sprigs
  • 1 cup Heavy cream
  • 2 tbsp All-purpose flour
  • 1 tsp Paprika (Sweet)
  • 1/8 tsp Cayenne pepper
  • 1 tsp Salt (To taste)
  • 1/4 tsp Black pepper (Freshly ground)
  • 2 tbsp Fresh chives (Finely chopped, for garnish)

Tools You'll Need

  • Large stock pot
  • Fine-mesh sieve
  • Blender or immersion blender
  • Sharp chef's knife
  • Wooden spoon
  • Whisk
  • Ice bath setup

Chef's Tip

Strain the bisque through a fine-mesh sieve twice for the silkiest texture. The first straining removes larger particles, while the second ensures a perfectly smooth consistency.

Instructions

  1. Bring a large pot of salted water to a boil. Cook lobsters for 6-7 minutes until shells turn bright red.
  2. Remove lobsters and shock in ice water to stop cooking. Once cool, remove meat from claws, tail, and knuckles, reserving all shells.
  3. Chop lobster meat into bite-sized pieces, cover, and refrigerate until needed.
  4. Heat 2 tablespoons butter in a large pot over medium heat. Add lobster shells and sauté for 5-6 minutes until fragrant.
  5. Add onion, carrots, celery, and garlic to the pot. Cook for 5 minutes until vegetables soften.
  6. Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
  7. Add brandy off the heat (careful of flames) and return to heat. Cook until almost evaporated.
  8. Pour in white wine and simmer for 3-4 minutes until reduced by half.
  9. Add fish stock, bay leaf, and thyme. Bring to a simmer and cook uncovered for 30-35 minutes.
  10. Strain the stock through a fine-mesh sieve, pressing on solids to extract maximum flavor. Discard solids.
  11. In the same pot, melt remaining 2 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes.
  12. Gradually whisk in strained stock, ensuring no lumps form. Simmer for 10 minutes.
  13. Add paprika, cayenne, salt, and pepper. Adjust seasonings to taste.
  14. Stir in heavy cream and simmer gently for 10 minutes, being careful not to boil.
  15. Transfer bisque to a blender and puree until completely smooth (work in batches if needed).
  16. Strain the bisque again through a fine-mesh sieve for a velvety texture.
  17. Return bisque to pot and gently reheat. Add most of the reserved lobster meat, reserving some for garnish.
  18. Ladle hot bisque into warmed bowls. Garnish with remaining lobster meat and chopped chives.

Plating

Ladle the hot bisque into a warm, shallow bowl. Place a mound of diced lobster meat in the center. Drizzle a small swirl of cream around the lobster and sprinkle with finely chopped chives. Optionally, add a small sprig of fresh thyme as an additional garnish.

Storage & Reheating

Refrigerate bisque in an airtight container for up to 3 days. Reheat gently over low heat, being careful not to boil which would curdle the cream. If freezing, do so before adding cream, then add cream when reheating.

About This Recipe

Lobster bisque is a classic French delicacy dating back to coastal cooking traditions. This refined version builds on the traditional technique of extracting intense flavor from the shells while incorporating the luxurious addition of brandy and cream. The result is a silky, aromatic soup that showcases the sweet, delicate flavor of fresh lobster in an elegant presentation.

How did it turn out?

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