Lobster Bisque

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This easy lobster bisque recipe makes a creamy bisque soup, in the classic French style. This uses all the parts of the bug, to give a strong lobster taste, but does not have chunks of meat and vegetables as a stew or chowder would. It is rich and creamy tasting.

One lobster, about 2 lbs
1 medium carrot, chopped
1 onion, chopped
1 stalk celery, chopped
1 bay leaf
parsley
10 cups water
3 Tbsp butter
1/4 cup flour
1 cup milk
2 Tbsp sherry
2 tsp tarragon, chopped

Cut lobster in half width-wise, cutting the tail away from the body.

Put lobster head, carrot, onion, celery, and bay leaf in water and bring to a boil. Turn the heat down and continue cooking at a low boil for about 15 minutes, skimming off any foam or fat that rises to the top. Put the claws and tail in the soup and cook another 10 minutes, again skimming as needed.

Strain the soup, keeping 8 cups of the stock and the claws and tail You can throw out the head.

Cut the meat out of the tail ( see how to cut lobster tail ) and crack the claws and take the meat out of them as well. Put all the meat in a blender or food processor with 1/4 cup of the stock and puree until smooth. If it seems dry, slowly add a little more of the stock.

Melt butter in stockpot, add flour and stir to make a roux. Cook for 1 minute. Gradually add remaining stock and milk, stirring constantly. Bring to a boil, stirring. Reduce heat and simmer until creamy.

Add the pureed meat to the stock, pour in the sherry and stir until mixed thoroughly.

Spoon into bowls and sprinkle with chopped tarragon.

Serves 4.

And there you have it; my best lobster bisque soup recipe.

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