Nova Scotia Lobster Bisque
- prep time 1 min
- total time 1 min
- serves 0
Bob Blumer Glutton for Punishment
1 Tbsp butter
1 Tbsp canola oil
2 onions, finely diced
1/2 stalk celery, finely diced
3 large carrots, finely diced
2 Tbsp tomato paste
1 head garlic, split in half
1 Tbsp peppercorns
2 bay leaves
2 oz brandy
1 cup white wine
5 Tbsp flour
1 ½ L vegetable stock
1 cup 35% cream
6 tsp sour cream or whipped cream
The shells and bodies from 3 lobster
The meat from 1 leftover lobster
Small bunch of fresh thyme
Small bunch of fresh parsley
Sea salt and white pepper
1. Heat the oil and butter in a large soup/stock pot over medium high heat. Add the vegetables, cooking until caramelized, about 8-10 minutes.
2. Stir in the tomato paste and cook for 1 minute more before adding the lobster shells and brandy. Carefully flambé the brandy.
3. Add the white wine, scraping the brown bits of fond from the bottom of the pot, stirring until almost completely reduced.
4. Sprinkle the flour into the pot, and stir well, cooking for 2-3 minutes. Slowly add the stock, mixing so it is smooth and free of lumps, then drop in the garlic, bay leaves, thyme, parsley and peppercorns.
5. Bring to a simmer and gently cook for 30-40 minutes, skimming away the foamy impurities that rise to the surface during cooking with a ladle as it simmers.
6. Strain the bisque, reserving only the liquid, return to a simmer, add the cream and season with sea salt and white pepper to taste.
7. Serve in a warm soup bowl garnished with some of the lobster meat, fresh chives and sour cream. Enjoy!