4 cold water lobster tail shells shells from 1 pound of shrimp 2 tbsp olive oil 2 carrots rough chop 1 onion rough chop, skin on 2 celery stalks rough chop 1 leek rough chop 1/2 fennel bulb rough chop 4 cloves of garlic smashed 2 tomatoes rough chop 1/4 cup tomato paste 2 bay leaves 1 cup dry white wine 3 quarts water or chicken stock pinch salt pinch white pepper pinch cayenne
Bisque preparation:
1 onion fine dice 2 carrots fine dice 2 celery stalks fine dice 1/2 fennel bulb fine dice 1 leek fine sliced 4 clove garlic minced 2 tbsp tomato paste 1 tsp fresh thyme 1 tsp fresh tarragon 6 tbsp butter 6 tbsp all purpose flour 1 cup dry sherry seafood stock from above 1 cup heavy cream juice of 1/2 lemon 1/4 tsp grated nutmeg 1 tsp cayenne 2 tsp paprika
Lobster:
Meat from 4 lobster tails cut into bite sized sections 1 shallot fine dice 2 tbsp butter 1/2 cup dry white wine
Equipment: Stock pot, soup pot, medium stainless skillet, fine mesh strainer/chinois, blender (or immersion blender)
A good idea to do all of your mise en place at the beginning. Split the lobster tails with a large chef’s knife or kitchen shears. Remove the lobster meat and discard the ‘vein’. Slice the tail meat into spoon sized sections along their natural creases. Reserve the meat and refrigerate until later. Add olive oil to stock pot and over medium high heat, sauté the shells, breaking them up with a mallet or potato masher. Sauté until shells are bright red. Add shrimp shells, carrots, celery, onion, leeks, fennel, tomatoes, bay leaves and garlic; continue to cook over medium high heat. Add tomato paste and cook to caramelization. Deglaze the pot with the white wine. Add chicken stock or water enough to cover ingredients. Season with salt, pepper, and cayenne. Bring to a boil and reduce to a medium simmer. Simmer partially covered for 1 1/2 hours. At the end of cooking, strain the stock through the chinois removing all the solids. Set aside the stock in a separate container and cover. This stock can actually be portioned and frozen for later use if desired.
Melt 6 tbsp butter in your soup pot, medium high heat. Add the mirepoix, leek, and fennel and cook until vegetables have softened, about 10-12 minutes. You do not want heavy caramelization here. Add garlic and cook for 1 minute. Add tomato paste and cook for another 2-3 minutes. Add flour to create a roux and cook until a light fond starts to form on the bottom of the pot. Deglaze pot with dry sherry. Add thyme and tarragon. To the pot add lobster stock gradually, stirring in to mix well and develop the consistency you desire, thinner than gravy but not watery. Simmer the pot for about 45 minutes to meld the flavors. At this point you are going to blend the soup. An immersion blender can work but my upright blender is faster. Only fill blender jar 1/2 full and remove the center filler cap on the lid. Cover the hole with a kitchen towel. Blend on low at first and then gradually increase speed all the way to high. (if you do not follow this precisely, your blender will explode and you will paint your kitchen walls Lobster Orange). Blend in batches if necessary. Blend for about a minute and a half depending on the power of your blender. You are looking for silky smoothness. If using an immersion blender, turn off the heat on the stove and carefully blend for about three to four minutes, again depending on the power if your blender. Once blended, return soup to the pot and simmer. Add heavy cream and stir in completely. Add lemon juice, nutmeg, cayenne, and paprika. Taste for seasoning and add salt and pepper if necessary. You can add an ounce of cognac for extra depth; I did not think it needed it. Keep warm at a low simmer; do not let it boil.
Melt 2 tbsp butter in a medium stainless steel skillet. Sauté shallot until translucent, about 2 minutes. Add wine and reduce but 1/2. Once wine has reduced, all lobster pieces and cook until just firm and white (~5-7 minutes / internal temp 140º). Remove from heat.
Serve bisque in warmed bowls garnishing with lobster meat, chives, tarragon, and crème fraîche.
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