Ingredients
Scale
- 5 cups fish stock or chicken stock
- 2/3 cup uncooked rice
- 1/2 cup butter
- 3 celery stalks, scraped and cut into fine strips
- 2 carrots, scraped and cut into fine strips
- 1 leek, trimmed and sliced fine
- 1 onion, sliced thin and divided into rings
- 2 to 2 1/2 pounds live lobster, 1 large or two small
- 1 cup white wine
- 3 tablespoons brandy
- 1 1/2 cups heavy cream
- Salt, pepper, and cayenne
- 3 tablespoons minced parsley
Instructions
- Boil stock with rice for 45 minutes.
- Heat half of the butter in a large kettle, add the vegetables, and stir over medium heat for 3 to 4 minutes.
- Split lobsters, take out sac and intestinal vein, and arrange lobster halves cut side down on the vegetables.
- Cover and simmer for 4 minutes. Turn lobster halves and stir with the the vegetables until shells are bright red.
- Add wine and brandy, cover, and simmer for 7 minutes. Take out lobster, remove meat from shells, and set aside.
- Pound the shells with a mallet and return them to the kettle with the stock and rice.
- Simmer uncovered, stirring frequently, until liquid is reduced to 4 cups.
- Strain off the liquid, set it over medium heat, and whip in the cream and remaining 1/4 cup butter.
- Dice lobster meat and add it to the bisque.
- Add seasoning to taste and cook until lobster is heated through. Sprinkle with parsley and serve in warmed soup cups.
Notes
Note: At the season of the year when lobster shells are very soft, or if chicken lobsters are used, the shells can be crushed to a paste and pureed a blender to add color and flavor to the bisque.
- Prep Time: 20
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 1000
- Fat: 10
