Lobster Bisque with Tarragon
Ingredients
- 3 pounds live lobsters
- 0.5 cup Cognac
- 3 medium shallots, minced
- 3 tablespoons olive oil, extra virgin
- 0.5 cup white wine, dry
- 1 stalk celery, sliced
- 1 medium carrot, sliced
- 1 medium onion, sliced
- 4 cloves garlic, crushed
- 6 sprigs parsley , chopped
- 10 sprigs tarragon, leaves chopped
- 3 bay leaves
- 0.5 cup tomato paste
- 6 cups fish stock
- Salt and white pepper, to taste
- 2 tablespoons unsalted butter
- 0.5 cup cream
- 16 slices baguette, toasted
- 2 tablespoons chives, minced
- 2 tablespoons fresh tarragon leaves, chopped
- 0.5 cup flour + butter, kneaded together (beurre manié)
Instructions
Prepare the lobster:
- Stun the lobsters by cutting them through the head with a knife, at the center point just about a half-inch behind the eyes. Cut the lobsters as follows: cut each claw in half, arms split; body quartered; tail split in half. When cutting, place a pan underneath the cutting board to collect the juices that run out of the lobster, which will be added to the vegetables during the sweating. Reserve the lobster meat for another preparation.
Cook the lobster bisque:
- In a casserole, heat the oil, and add the carrot, onion, celery, garlic, parsley, shells, and bay leaves to the pan. Sweat over medium heat for about 10 minutes. Add the Cognac and ignite; when the flames die, add the white wine. Then, add the remaining ingredients, and simmer very slowly for 45 minutes.
Make the beurre manié:
- Mix the softened butter and flour together in a small bowl with a fork to form a smooth paste.
Thicken the lobster bisque:
- Place some of the hot liquid in a bowl, and beat in the beurre manié paste. Return this paste to the simmering ingredients and blend thoroughly. Simmer for another 15 minutes.
Finish the lobster bisque:
- Strain the bisque through a fine strainer. Using the ladle to pound the solids, extract every last bit of liquid. Return to the pan, and bring to a boil. Add the cream and adjust seasoning to taste. Serve the lobster bisque very hot.
Video
Notes
Cooking Tips for Lobster Bisque with Tarragon
1. Use Fresh Lobster for Best Flavor
Fresh lobster provides a natural sweetness and tenderness that frozen lobster can’t match. If fresh is unavailable, high-quality frozen lobster is a good alternative, though it may slightly alter the flavor and texture.
2. Save the Lobster Shells
Lobster shells are essential for making a rich bisque base. They infuse the soup with deep, savory flavor, so make sure to keep them and any juices when preparing the lobster.
3. Flambé the Cognac Safely
Flambéing the cognac adds a smoky depth to the bisque. Pour the cognac into the pan and ignite carefully. Allow the flames to subside before adding the white wine to continue cooking.
4. Simmer Slowly for a Richer Taste
Slow cooking is key to developing the bisque’s full flavor. Let the mixture simmer gently for 45 minutes to ensure the flavors meld without overcooking the lobster.
5. Use Beurre Manié for a Silky Texture
To achieve a smooth bisque, mix softened butter and flour to form a paste (beurre manié). Stir it into the bisque gradually to thicken without lumps.
More Cooking Tips…
6. Strain for Smoothness
Strain the bisque through a fine-mesh sieve to remove any solids. This will ensure the bisque is silky and free of lumps, giving it a perfect texture.
7. Taste and Adjust the Seasoning
After adding the cream, taste the bisque and adjust the seasoning. You may need to add more salt, white pepper, or a pinch of cayenne for balance.
8. Garnish with Fresh Herbs
Garnish with fresh tarragon and chives to add a burst of color and fragrance, enhancing the bisque’s rich flavors.
9. Toast the Baguette for Texture
Serve the bisque with toasted baguette slices. The crispy bread soaks up the bisque beautifully and adds texture. Rub with garlic for extra flavor.
10. Serve Hot and Fresh
Serve the bisque immediately while hot. Warm your soup bowls beforehand to keep the soup at the perfect temperature.
Want to Become a Soup Master?
Unlock the secrets of delicious soups with our Clear Soups Mastery! Whether you’re a beginner or looking to refine your skills, this course will guide you through the essentials of soup-making. From classic recipes to innovative techniques, you’ll learn how to create soups that delight every palate. Ready to elevate your culinary skills? Join us now!
Explore a world of culinary creativity on our YouTube Cooking channel! From indulgent desserts to comforting classics, we share a diverse range of recipes that cater to every palate.