Lobster Bisque with Tarragon and Cognac
Lobster bisque with tarragon and cognac is a dish for a grand occasion! The recipe takes some time but releases an amazing taste; a true pleasure to share with loved ones.
Servings: 8
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
You may substitute lobster shells with any shellfish shells, including blue crab and prawn shells. The shellfish heads have the most flavor for the bisque so do not throw them out!
You may make bisque from cooked lobster shells, but it will be less flavorful. You may use the cooked lobster meat from the legs, claws, and/or tail, cut into small dices or pieces to garnish the soup just before serving. The proper term for this particular garnish is salpicon.
