At a dinner party, a lobster reigns supreme. Be it a lobster or a crayfish, this crustacean lights up the entire menu. The best part about a lobster is that no part of it is wasted if the menu is judiciously planned. One can make a lovely Bisque with the shell and the feelers while the body can be used for a Thermidor or a Newburg. The possibilities are endless.
However, one has to remember to use the freshest fish possible. A stale lobster can wreck your dinner, fresh one can make it a hit.
Lobster Bisque
This velvety smooth soup is the king of broths and one should ensure to strain it for that velvety texture.
Ingredients
1 kg fresh lobster
2 carrots, peeled and diced
3 stalks of celery, diced small
4 small onions, diced small
2 cloves garlic, mince
¾ cup vegetable oil
6 tbsp butter
4 tbsp flour
1 tbsp chopped fresh tarragon or 1 pinch of dried tarragon
4 tbsp cognac
1 cup cream
1 cup white wine
300 ml fish stock (or diluted chicken stock)
1 tetra pack tomato puree
Pinch of cayenne pepper
Freshly ground black pepper
Salt
1 bouquet garni
(To make a bouquet garni, tie 3 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf and 3-5 peppercorns in a 6 inch square of cheesecloth with twine)
Method
Insert the tip of a sharp knife between the lobster’s eyes and cut down the centre. Leave the tail intact. Separate the claws, head and tail and preserve all the juices and roe (if any) in a bowl.
Heat a large fry pan and add the oil. Fry the pieces of lobster cut side down till the shells are red and till the meat is almost cooked. This should take seven to eight minutes.Remove the lobster pieces and set aside.
Add two tbsp butter to the pan and sauté the shallots, carrot, celery and garlic until lightly browned. Add tomato puree and fry for two minutes. Add the white wine, cook for three minutes, whisking to evenly disperse the tomato. Add the stock.
Add bouquet garni and lobster to the pot and bring to a boil, skimming any froth or fat. Season with salt, pepper and cayenne pepper and simmer for a further 15 minutes.
Remove lobster and set aside, remove bouquet garni and discard.
Melt remaining butter in a small saucepan, add flour and whisk to make the roux (roux means red in French).
Add reserved lobster juices and whisk until smooth.
Add the cognac to the roux, and then add the roux to the bisque a little at a time, whisking to remove any lumps.
Simmer for 12-15 minutes, strain using a ladle or rubber spatula to force as much as possible through. Add cream and season with salt and pepper. Remove meat from lobster and cut into bite size chunks, add to the bisque and serve immediately.