Ingredients
Equipment
Method
- Chop the onion, celery, and carrots into evenly sized pieces so they cook at the same rate. Mince the garlic and cut the cooked lobster meat into bite-sized pieces. Reserve several attractive pieces of lobster for garnishing the finished bowls.
- Melt the butter with the olive oil in a large, heavy-bottomed soup pot over medium heat. Add the onion, celery, and carrots. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and fragrant but not browned.Add the garlic and cook for 1 minute, stirring constantly to prevent it from burning.
- Add the tomato paste to the vegetables. Cook for approximately 2 minutes, stirring frequently, until the tomato paste darkens slightly and coats the vegetables.Cooking the tomato paste develops its flavor and removes its raw, acidic taste.
- Remove the pot from the heat before carefully adding the brandy. Return the pot to medium heat and cook for 1 to 2 minutes, scraping the bottom with a wooden spoon to release any flavorful browned bits.Stir in the dry white wine and simmer for approximately 5 minutes, or until the liquid has reduced slightly.For the alcohol-free version, add ¼ cup chicken broth in place of the brandy. Scrape the bottom of the pot, then stir in 1 cup additional chicken broth, 1 tablespoon lemon juice, and the optional white wine vinegar. Simmer for approximately 5 minutes before continuing with the recipe.
- Pour 3 cups of certified gluten-free chicken broth into the pot. Add the bay leaf, parsley sprigs, tarragon sprigs, salt, cayenne pepper, and ground coriander.Bring the mixture to a gentle boil. Reduce the heat to low, partially cover the pot, and simmer for approximately 20 minutes, or until the vegetables are completely tender and the flavors have blended.
- Remove and discard the bay leaf, parsley sprigs, and tarragon sprigs. Add approximately one-quarter of the lobster meat to the soup. Blending a portion of the lobster into the base gives the bisque a deeper seafood flavor.
- Remove the pot from the heat. Use an immersion blender to purée the soup until it is completely smooth and creamy.If using a countertop blender, allow the soup to cool slightly and blend it in small batches. Never fill the blender more than halfway with hot liquid. Vent the lid carefully and cover the opening loosely with a clean kitchen towel so steam can escape.
- For an especially smooth and refined texture, pour the blended soup through a fine-mesh sieve. Press the mixture gently with the back of a spoon, then return the strained bisque to the pot.Straining is optional, but it creates the silky consistency traditionally associated with French lobster bisque.
- Place the pot over low heat and stir in the half-and-half. Add the remaining lobster meat, except for the pieces reserved for garnish.Warm the bisque gently for 8 to 10 minutes, stirring occasionally. Do not allow the soup to boil after adding the half-and-half. High heat can cause the dairy to separate and may make the lobster meat tough.
- Taste the bisque and add more salt, black or white pepper, cayenne pepper, or ground coriander as desired.If the bisque is thicker than you prefer, stir in a small amount of warm gluten-free chicken broth until it reaches your desired consistency.
- Ladle the hot lobster bisque into warmed bowls. Top each serving with the reserved lobster meat.Garnish with minced chives, fresh parsley, tarragon, microgreens, or a small spoonful of caviar, if desired. Serve immediately with warm gluten-free artisan bread or certified gluten-free crackers.
Notes
- Freshly cooked lobster delivers excellent flavor, but high-quality frozen lobster meat can also be used. Thaw frozen lobster completely and pat it dry before adding it to the bisque.
- Half-and-half creates a creamy bisque that is rich without being excessively heavy. For an even richer soup, replace it with an equal amount of heavy cream.
- The alcohol-free version has a slightly milder flavor but remains rich, balanced, and delicious. Lemon juice provides acidity, while optional white wine vinegar adds another layer of complexity.
- If using white wine vinegar, verify that the product is gluten-free when cooking for someone with celiac disease or gluten sensitivity.
- Do not add lemon juice directly to the half-and-half. It should be simmered with the broth before the dairy is added to reduce the chance of curdling.
- An immersion blender is the safest and easiest tool for puréeing the hot soup. If using a countertop blender, process the soup in small batches and allow steam to escape.
- Straining the bisque is optional. It takes a few additional minutes but produces a smoother, more elegant texture.
- Caviar is optional and can be omitted without affecting the bisque. For a more affordable garnish, use chopped chives, microgreens, or small pieces of lobster.
- Store leftover lobster bisque in an airtight container in the refrigerator for up to 2 days. Reheat it slowly over low heat, stirring frequently. Do not allow it to boil.
- Freezing is not recommended because the dairy may separate and develop a grainy texture after thawing.