Lobster Bisque

One of my favorite things to eat is Lobster Bisque.  The best I ever had was at Anthony's Pier 4 in Boston,  but, that was long ago and Anthony's is no longer there.  Today I decided to drive up to Gloucester to visit Cape Anne Lobstermen and grab some fresh lobsters and made Lobster Bisque.  Hadn't made it in a few years, but, glad I had it tucked away and broke it out.  My cousins Rosalinda and Silvana from Michigan asked me for the recipe so I'm sharing below.

First thing to do is make the lobster stock.

Ingredients needed:

• 3 tablespoon olive oil
• 1 Medium yellow onions
• 3 celery stalks chopped
• 3 carrots chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 medium-size lemon, halved
• 4 quarts water (enough to cover your lobsters
• 4 pound and a half Lobsters (Tails, Claws and Legs separated) 
• Tails reserved for bisque
• 1/2 teaspoon black peppercorns
• 5 sprigs fresh thyme
• 3-4 bay leaves
• 6 cloves garlic, peeled

Make Your Lobster Stock:

In a large stockpot over medium-high heat, heat the olive oil. Add the onions, celery, salt, and black pepper. Cook, stirring, until the vegetables are soft, about 5 minutes. Squeeze the lemon halves over the pot and add the lemon shells. Add the water, lobster legs, peppercorns, thyme, bay leaves, and garlic and bring to a boil.  Reduce the heat to medium and simmer, uncovered, for 1 hour.   Stir occasionally.  Remove from the heat and strain through a fine-mesh sieve, reserving the stock. Set aside.

Ingredients needed for the bisque:

• 2 tablespoon olive oil
• 1 Medium yellow onions chopped
• 2 Celery stalks chopped
• 3/4 teaspoon ground cayenne pepper
• 1 teaspoon chopped fresh oregano leaves (Can substitute dry)
• 1 teaspoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh basil leaves
• 2 teaspoons chopped fresh tarragon leaves (optional)
• 2 bay leaves (Can substitute dry)
• 3 tablespoons tomato paste
• 1 cup brandy
• 1/2 cup heavy cream
• 4 Lobster Tails split and cleaned
• Salt and Pepper to taste
• 1/4 cup (1/2 stick) unsalted butter, at room temperature for Beurre Manié
• 1/4 cup bleached all-purpose flour for Beurre Manié

Make The Bisque:

In a large, heavy Dutch oven or pot, heat the olive oil over medium-high heat. Add the onions, celery, salt & pepper to season, and 1/4 teaspoon of the cayenne. Cook, stirring, until the vegetables are soft, about 6 minutes. Add the herbs, tomato paste, and brandy and cook, stirring, for 2 minutes. Add the lobster stock and bring to a boil. Reduce the heat to medium and simmer for 30 minutes.

Make the Beurre Manié:

Combine the softened butter and flour in a small bowl and kneading it with a fork until you have a smooth paste. Add the mixture a tablespoon at a time to the pot, whisking after each addition. Cook for 5 minutes, then slowly pour in the cream, whisking constantly. Add the split lobster tails and stir to mix. Bring to a gentle boil and cook for 15 minutes.

Remove from the heat and ladle into soup bowls to serve.