Ingredients with Measurements:
- 2 lobsters (1 1/2 pounds each)
- 4 tablespoons unsalted butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 4 cups lobster stock
- 2 cups heavy cream
- 2 tablespoons chopped fresh tarragon
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Large pot
- Blender or immersion blender
Step-by-step instructions:
1. Fill a large pot with water and bring it to a boil. Add the lobsters and cook for 10 minutes. Remove the lobsters from the pot and let them cool.
2. Remove the meat from the lobsters and set it aside. Reserve the shells.
3. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and sauté until the vegetables are soft, about 10 minutes.
4. Add the tomato paste and flour and cook for 2 minutes, stirring constantly.
5. Add the white wine and lobster stock and bring to a simmer. Add the lobster shells and simmer for 30 minutes.
6. Remove the lobster shells and discard them. Puree the soup in a blender or with an immersion blender until smooth.
7. Return the soup to the pot and add the heavy cream and lobster meat. Simmer for 10 minutes.
8. Add the chopped tarragon and season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 580
Fat: 43g
Carbohydrates: 17g
Protein: 28g
Substitutions for ingredients:
- Instead of lobster stock, you can use fish stock or vegetable stock.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of tarragon, you can use parsley or chives.
Variations:
- Add diced potatoes or corn to the soup for a heartier version.
- Use shrimp or crab instead of lobster.
- Add a splash of brandy or sherry to the soup for extra flavor.
Tips and tricks:
- To make the soup smoother, strain it through a fine-mesh sieve before adding the cream and lobster meat.
- If you don't have lobster shells, you can use shrimp shells or fish bones instead.
- Don't overcook the lobster meat or it will become tough and rubbery.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a sprig of tarragon on top.
Garnishes:
- Croutons
- Chopped chives
- Lemon wedges
Pairings:
- Crusty bread
- White wine, such as Chardonnay or Sauvignon Blanc
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more stock or cream to thin it out.
- If the soup is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the lobsters thoroughly to avoid foodborne illness.
- Store the soup in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
Lobster bisque originated in France in the 17th century and was considered a luxury dish. It became popular in the United States in the 19th century and is now a classic dish in many restaurants.
Flavor profiles:
The soup has a rich and creamy texture with a subtle seafood flavor and a hint of tarragon.
Serving suggestions:
Serve the soup as a starter for a fancy dinner party or as a comforting meal on a chilly evening.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A