Red Lobster Lobster Bisque

1. 1

   Prepare lobster by cutting in half lengthwise through the head and the body first.

2. 2

   Remove tail halves, and claw and knuckle sections.

3. 3

   These are the sections with the meat for the bisque. Cut the body into 2-inch pieces.

4. 4

   Heat oil over medium high heat in a 4-quart stock pan and add the chopped onions, garlic, shallots, carrots, celery and all of the lobster.

5. 5

   Cook on medium heat, stirring continually for 10-12 minutes or until the lobster shells start to turn red.

6. 6

   Remove just the lobster pieces which contain meat and let cool for 10 minutes.

7. 7

   Deglaze the pan with the sherry.

8. 8

   Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree.

9. 9

   Cook stirring for another 5 minutes. Place the water and heavy cream into pot and bring to a boil. Remove lobster meat from cooled lobster and reserve for the final presentation.

10. 10

    Add the remaining shells to the creamy stock.

11. 11

    Let simmer and reduce by 25%.

12. 12

    In a separate 3-4 quart pot, melt the butter in medium heat.

13. 13

    Stir in flour with a wire whisk to make a roux.

14. 14

    Lower heat and slowly cook the color and butter for about 5 minutes.

15. 15

    The roux should be blond in color and have a buttery aroma.

16. 16

    When the creamy stock is reduced, strain the pot with the roux, and whip with a wire whisk.

17. 17

    Discard the shell

18. 18

    and vegetable mixture.

19. 19

    Chop the lobster meat into 1/2-inch pieces and stir into bisque.

20. 20

    Salt and pepper to taste. Portion into cups or bowls and garnish with chopped chives.

* Per serving · 4 servings · Values may vary.