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Copycat Steak And Ale Lobster Bisque
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- #83765
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 live lobsters (1 1/4 pounds size)
3 tablespoons olive oil
1 tablespoon fresh chopped garlic
1 tablespoon fresh chopped shallots
5 large celery stalks, chopped
4 carrots, peeled and chopped
1 large onion, chopped
2 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon fresh thyme leaves, stem removed
8 ounces tomato puree
1/2 cup all-purpose flour
1/2 cup butter, salted
1 quart heavy whipping cream
1 quart water
1/4 cup chopped fresh chives
1/8 teaspoon cayenne pepper
1/2 cup cream sherry
1/2 cup fresh chopped parsley
salt and fresh ground black pepper
directions
Prepare lobster by cutting in half lengthwise through head and body first. Remove tail halves and claw and knuckle sections. These are the sections with the meat for the bisque. Cut body into 2 inch pieces.
Heat oil on medium high heat in a 4-quart stock pot and add chopped onions, garlic, shallots, carrots, celery and all of the lobster. Cook on medium to medium-high heat, stirring continually, 8 to 12 minutes or until the lobster shells start to turn red.
Remove just the lobster pieces that contain meat and let cool for 10 minutes. Deglaze the pan with the sherry.
Add peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree. Cook, stirring, 5 minutes.
Place water and heavy cream into pot and bring to a boil.
Remove lobster meat from cooled lobster and reserve for the final presentation. Add remaining shells to the creamy stock. Let simmer and reduce by 25 percent.
In a separate 3-quart pot, melt butter on medium heat. Stir in flour with a wire whisk to make a roux. Lower heat and slowly cook the flour and butter for about 5 minutes. The roux should be blond in color and have a buttery aroma.
When the creamy stock is reduced, strain into the pot with the roux and whip with a wire whisk. Discard shell and vegetable mixture.
Chop the lobster meat into 1/2 inch pieces and stir into bisque. Salt and pepper to taste. Portion bisque into bowls and garnish with chopped chives.
added by
Piper1968
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
Hmmmm...seems to be missing the steak and ale part. Why not just call it Lobster Bisque??
Steak and Ale is the name of a restaurant chain. This is a copycat recipe of the lobster bisque served at the restaurant.