Lobster in bisque sauce

Lobster in bisque sauce

Based on 9 ratings

Difficulty

Medium 👍

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1
Breton blue lobster (alive)
1
carrot
2
shallots
2 cloves
garlic
2 tbsp
olive oil (divided)
10 g
thyme
1
bay leaf
15 g
parsley
1 tsp
tomato paste
400 g
peeled tomatoes (canned)
200 ml
sweet white wine
1 tsp
ground Piment d'Espelette
400 ml
sour cream
salt
pepper
ground Piment d'Espelette
parsley for serving
MetricImperial

Utensils

2 bowls, scissors, peeler, slotted spoon, 2 pots, cutting board, knife, pot, bowl, rubber spatula, sieve, whisk, frying pan

How-To Videos

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How to prepare garlic

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How to measure

Nutrition per serving

Cal837
Fat56 g
Protein48 g
Carb17 g
  • Step 1/4

    Fill a large pot or cocotte with water, bring to a rapid boil, and salt generously. Stun and drop the lobster head first into the boiling water. Cover and cook for approx. 5 - 8 min. Meanwhile, peel and chop the carrot, shallots, and garlic cloves. Transfer to a bowl and set aside. Transfer the lobster to another pot and cover with cold water to stop the cooking process. Once cool enough to handle, transfer to a cutting board. Remove the tail. Remove the claws. Discard any remains and save the shells in a separate bowl. Remove claw meat. Remove tail meat and set aside. Cut off legs and add tail to saved shells. If it's a female lobster, scrape out the red coral (roe) and set aside.
    • 1 Breton blue lobster
    • 1 carrot
    • 2 shallots
    • 2 cloves garlic
    • salt
    • 2 bowls
    • scissors
    • peeler
    • slotted spoon
    • 2 pots
    • cutting board
    • knife

    Fill a large pot or cocotte with water, bring to a rapid boil, and salt generously. Stun and drop the lobster head first into the boiling water. Cover and cook for approx. 5 - 8 min. Meanwhile, peel and chop the carrot, shallots, and garlic cloves. Transfer to a bowl and set aside. Transfer the lobster to another pot and cover with cold water to stop the cooking process. Once cool enough to handle, transfer to a cutting board. Remove the tail. Remove the claws. Discard any remains and save the shells in a separate bowl. Remove claw meat. Remove tail meat and set aside. Cut off legs and add tail to saved shells. If it's a female lobster, scrape out the red coral (roe) and set aside.

  • Step 2/4

    In a fresh pot or cocotte, heat half the olive oil over medium-high heat. Add the carrot, shallots, and garlic. Sauté for approx. 1 min. Stir in the lobster shells, thyme, bay leaf, parsley, and tomato paste. Add the tomatoes and wine and season with Piment d'Espelette, salt, and pepper. Cover and cook for approx. 20 min. over medium heat. Stir in the sour cream and reserved roe, should you have had a female lobster. Reserve and rinse lobster head and tail for plating. Salt to taste.
    • 1 tbsp olive oil
    • 10 g thyme
    • 1 bay leaf
    • 15 g parsley
    • 1 tsp tomato paste
    • 400 g peeled tomatoes
    • 200 ml sweet white wine
    • 1 tsp ground Piment d'Espelette
    • 400 ml sour cream
    • salt
    • pepper
    • pot
    • bowl
    • rubber spatula

    In a fresh pot or cocotte, heat half the olive oil over medium-high heat. Add the carrot, shallots, and garlic. Sauté for approx. 1 min. Stir in the lobster shells, thyme, bay leaf, parsley, and tomato paste. Add the tomatoes and wine and season with Piment d'Espelette, salt, and pepper. Cover and cook for approx. 20 min. over medium heat. Stir in the sour cream and reserved roe, should you have had a female lobster. Reserve and rinse lobster head and tail for plating. Salt to taste.

  • Step 3/4

    Remove the lobster-vegetable mixture from the heat and strain through a sieve into a clean pot. Remove as much liquid as possible and discard solids. Set pot over low heat and reduce into a thick sauce, whisking occasionally.
    • sieve
    • pot
    • whisk

    Remove the lobster-vegetable mixture from the heat and strain through a sieve into a clean pot. Remove as much liquid as possible and discard solids. Set pot over low heat and reduce into a thick sauce, whisking occasionally.

  • Step 4/4

    Meanwhile, set a frying pan over medium-high heat. Add the remaining olive oil and fry lobster tail and claw meat for approx. 1 min. on each side. Season with Piment d'Espelette. Plate lobster shell and fill with parsley. Add lobster meat and season with more Piment d'Espelette to taste. Add bisque sauce. Enjoy!
    • 1 tbsp olive oil
    • ground Piment d'Espelette
    • parsley for serving
    • frying pan

    Meanwhile, set a frying pan over medium-high heat. Add the remaining olive oil and fry lobster tail and claw meat for approx. 1 min. on each side. Season with Piment d'Espelette. Plate lobster shell and fill with parsley. Add lobster meat and season with more Piment d'Espelette to taste. Add bisque sauce. Enjoy!

  • Enjoy your meal!

    Lobster in bisque sauce

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