PEI lobsters (1 ½ to 2 lbs each)
tbsp olive oil
large onion, roughly chopped
celery stalks, roughly chopped
large carrot or 2 medium, peeled and roughly chopped
tbsp tomato paste
cup dry vermouth or sherry
sprigs of parsley + 2 tbsp roughly chopped parsley
tsp black peppercorns
cup fish stock
cup 35% cream
Fill a large pot with 1-inch water and 2 tsp salt. Bring to a boil. Add lobsters to the pot and cover with a lid, once boiling reduce heat to medium low and let cook for 12 minutes, until shells are bright red. Remove lobsters from pot and set aside to cool. Reserve 1 cup of strained cooking liquid.
Once lobsters are cool enough to handle, carefully remove meat from the tail and claws, set shells aside. Chop meat from the body and keep claws intact for garnish, set aside.
In a large pot heat olive oil over medium high heat, add onions, celery and carrots. Cook for 5 minutes, until vegetables start to soften, stirring often. Add lobster shells and cook for another 5 minutes. Add tomato paste, cook for 1 - 2 minutes. Deglaze with vermouth, cook until liquid reduces by half. Add parsley sprigs, bay leaves, thyme, peppercorns, fish stock, 2 cups of water and 1 cup of reserved lobster cooking liquid. Bring to a boil over high, once boiling reduce heat to medium to keep at a simmer. Let simmer for 45 minutes. Strain stock through a fine mesh sieve, discard vegetables and lobster shells.
Melt butter in a clean large pot over medium high heat, whisk in flour and cook for 1 - 2 minutes. Whisk in strained lobster stock until it is incorporated and smooth, bring to a boil and let cook for 2 – 3 minutes to slightly thicken. Remove from heat, stir in cream, season with salt and pepper to taste.
Ladle bisque into bowls, garnish with chopped parsley, lobster meat and tails.
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