Lobster Bisque

Benjamin Heiland

4 (4oz) lobster tails (substitute 12 easy peel shell on shrimp)

4 cups clam juice

1 cup dry white wine

4 cups chicken stock

1½ tablespoons lobster better than bouillon

6 to 7 garlic cloves, pressed

1 large white onion, rough chopped

6 stalks celery, rough chopped

3 medium carrots, rough chopped

Olive oil

2 sticks (230g) unsalted butter

Salt, to taste

Red pepper flakes

2 teaspoon paprika

⅔ cup all-purpose flour

1 can (170g) tomato paste

½ cup heavy cream

½ teaspoon sugar

Sour cream thinned with heavy cream (for garnish)

Fresh black pepper

Fresh chives, minced (for garnish)

Start by preparing the lobster tails. Boil clam juice, white wine, chicken stock, and bouillon in a saucepan.

Bring the liquid to a hard boil for 5 minutes, then turn off the burner and add in the lobster tails. The liquid temp at this point should be around 175 to 180F/80C. Set a timer for 6 minutes. If using shrimp, boil for only 4 minutes.

After boiling, check the internal temperature of the lobster tails (130 to 135°F/55C) using an instant-read thermometer. Transfer the tails to the fridge to cool for 5 minutes.

Reserve the lobster cooking liquid for a later step.

Use food scissors to cut the tails open on both sides.Peel off the outer shell and refrigerate the meat while preparing the bisque .

Chop the lobster shells into chunky pieces. Also, rough chop onion, celery, carrots, and press garlic.

In a large soup pot over medium heat, add a long squeeze of olive oil, butter, and the chopped lobster shells. Fry the shells for 5 to 6 minutes to infuse the fat with lobster flavor.

Strain the shells out of the lobster-infused butter, discard the shells, and return the pot and strained butter to the medium heat. Add chopped veggies and a large pinch of salt. Sweat the veggies for 5 to 6 minutes, avoiding browning.

Add a pinch of chili flakes, paprika, and 75 grams of all-purpose flour. Stir and cook to create a roux.

Add tomato paste and combine it with the roux, scraping the bottom of the pot. Add in the lobster cooking liquid and bring it to a boil.

Once boiling, cover the pot with a lid and simmer for 15 minutes over medium heat until the veggies have softened.

After simmering, stir in cream and simmer for an additional 5 minutes.

Use an immersion blender to puree the soup for at least 3 minutes until smooth and velvety. Alternatively use a standard blender. Taste for seasoning and add salt to taste. Add a small amount of sugar (2 grams) to enhance lobster flavor.

Chop 1 lobster tail into bite sized pieces and chop the rest a bit more finely. Stir in finely chopped lobster meat and let it warm through.

Ladle bisque into a bowl. Garnish with reserved chunky lobster meat, drizzle with creme fraiche, fresh black pepper, and a sprinkle minced chives.

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