RECIPE | Lobster bisque

Ingredients

3 lobsters

2 carrots, peeled and diced

3 stalks celery, diced

4 medium shallots, diced

2 cloves garlic, peeled and minced

3/4 cup vegetable oil

6 tbsp butter

4 tbsp flour

1 tbsp chopped fresh tarragon

4 tbsp cognac

1 cup heavy cream

1 cup white wine

2 litres fish stock

450g tomato paste

2 sprigs fresh tarragon

pinch of cayenne

cracked black pepper

salt

Method

Cut the lobster down the center of the head between the eyes leaving the tail whole.

Separate the tail, the head, and remove the claws.

Sear the cut pieces of lobster cut side down, and add the tail and claws whole.

Cook until the shells are bright red and the flesh is almost cooked, about 8 minutes.

Remove lobster from the pan and set to the side.

Add 2 tbsp butter to the pan and saute the shallots, carrot, celery and garlic until lightly browned.

Add tomato paste and saute for 2 minutes.

Add white wine, cook for 3 minutes, whisking to evenly disperse the tomato. Add fish stock.

Add the lobster to the pot and bring to a boil, skimming any froth or fat with a ladle.

Season with salt, pepper and cayenne, and simmer for 15 minutes.

Remove lobster and set aside.

Melt remaining 4 tbsp of butter in a small saucepan, add flour and whisk to make the roux.

Add chopped tarragon and whisk until smooth.

Add the cognac to the roux, and then 1/3 at a time, add the roux to the bisque, whisking to remove any lumps before each addition.

Simmer for 15 minutes.

Strain through a sieve.


Add cream and season with salt and pepper.

Remove meat from lobster and cut into bite size chunks.