- 1 kilogram lobster shellsheads and tail
- 2 Carrotspeeled and roughly chopped
- 2 onionspeeled and roughly chopped
- 2 stalk celery
- 2 cloves Garlic
- 2 tablespoons tomato paste
- 3 Bay Leaves
- 8 sprigs thyme
- few sprig parsley
- extra virgin olive oil
- sea salt flakes
- pepper grinder
- 500 millilitres Fresh Cream
- 1 tablespoon Grand Marnier
- 1 orange
- 2 French shallots
- cayenne pepper
Lobster bisque, a name many of us haven’t heard in restaurants for quite some years. I suppose it may be because too many of us who do remember it being in restaurants, remember many attempts at being sold a bastardized fish stock and we just stopped ordering it all together.
With this recipe in hand, you needn’t fret that it’s hard to find or even if you do, whether it is the genuine thing or not. I hope you enjoy revisiting this classic as much and as often as I do.
- Crack, break or chop the shells into pieces (approximately the size of a thumb nail).
- In a large heavy based pot over high heat add a few tbsps of olive oil and sauté the carrot, onion, celery and garlic until soft.
- Add the shells and tomato paste and continue to cook a further 5-8 minutes.
- Add 2-3 litres of water, enough to cover all the ingredients plus about 5 cm’s, (2-3 inches).
- Add the bay leaves, thyme, parsley and a couple pinches of salt and cracked pepper.
- Bring the stock to the boil and reduce to a simmer and allow to cook for 2-3 hrs.
- Throughout the simmering occasionally skim the impurities and oils off the surface.
- Allow stock to cool and strain through a colander, allowing all the solids to drain of all liquids.
- Discard the solids and pass the stock through a fine chinois at least twice.
- In a medium saucepan over medium heat sauté the eschalots in a little butter and olive oil.
- Once they start to go slightly soft add a pinch of cayenne pepper and the orange zest and cook a little further.
- Add the Grand Marnier, cook off the alcohol and add the cream and cook on high a further few minutes before adding the strained stock.
- Once you’ve added the stock, bring it all to the boil and reduce to medium heat and simmer for a further 30 minutes before passing the bisque through the fine chinois one last time.
- Return to stove, taste for seasoning and serve.