Brandy Lobster Bisque

It’s funny how our tastes can change as we get older. Beyond shrimp, I was never a big seafood person growing up. But I would eat them almost served any way, as long as they weren’t staring at me. I just can’t handle my food looking up at me. Judging me. Anyway, any other shellfish was pretty low on the spectrum of my cuisine preferences. That is, until I got pregnant with my daughter. I had to Google how much shellfish a pregnant woman was allowed to eat, I was so obsessed. We even broke the news of our pregnancy to my parents over a, less than ceremonious, dinner of all-you-can-eat crab legs.

She said: “Guess what Mom and Dad, *cracking a crab leg*, we’re having another baby! Could you pass the butter?!”

While crab will now, always have a special place in my heart, lobster has taken the lead. I used to turn my nose up at the idea of lobster. It definitely made me a cheaper date, by not ordering the surf and turf. Unfortunately for my husband, and our budget, times have changed. My childhood love of shrimp, has upgraded to an adult love of its cousin. When cooked just right, it can melt in your mouth, with a slightly sweet taste. It can be divine on its own, with warm, clarified butter, but it also plays well with others. As long as it still gets put toward the front of the line.

Being that it’s still negative cold in the Pacific Northwest, and yes, I made that up, it’s the perfect time of year to warm things up with a rich bowl of Lobster Bisque. And what better way to warm yourself a little more, than with a generous dose of brandy to enhance the lobster’s natural sweet notes. How generous, do you ask?

He said: “If you can still feel your teeth, then it’s not enough.”

Don’t worry, we won’t get that carried away. While we used brandy this time, as it’s considered by some to be a more authentic way to eat Lobster Bisque, other traditional alcohols are sherry, and or white wine. Feel free to use which ever your taste buds prefer. It isn’t uncommon to also have a bit of raw sherry, and or whipping cream, drizzled over your soup, once it’s done. If the heat of the soup doesn’t warm you up, the stiff shot you pour on top, just might!

Brandy Lobster Bisque
Print Recipe
Servings
4-8 people
Servings
4-8 people
Brandy Lobster Bisque
Print Recipe
Servings
4-8 people
Servings
4-8 people
Ingredients
Servings: people
Instructions
  1. Melt 4 Tbl of butter in a stock pot, or Dutch oven, over medium heat. Add shallot, carrots, and celery, and sauté until the shallot is translucent, and the carrots and celery are tender.
  2. Add flour to vegetables, and stir well, until flour is combined to form a rue, and starts to lightly brown.
  3. Add 1/2 cup brandy to mixture, and cook for 1-2 minutes, until rue has been dissolved, and alcohol has slightly cooked down.
  4. Add full carton of stock to mixture, and allow to simmer for 5-10 minutes.
  5. Either using an immersion blender, or in small batches in a standard blender, blend soup until smooth. Be careful, as it will be hot! If using a standard blender, make sure your pitcher is heatproof.
  6. In a separate pan, melt remaining 4 Tbl of butter, over medium heat. Add garlic, and lobster meat, and season with salt and pepper. Sauté approximately one minute, or until lobster is mostly cooked, and coated in butter.
  7. Add 1/4 brandy, and sauté for about one additional minute. Be careful not to overcook your lobster. It is cooked when it is white, and slightly firm to the touch.
  8. Remove cooked lobster from the pan, and set aside.
  9. Add remaining pan juices, heavy cream, lemon juice, tomato paste, and spices, to the bisque, and heat through.
  10. Divide lobster meat between individual soup bowls, adding any residual juices to the soup pot.
  11. Pour bisque over lobster, into soup bowls, serve, and enjoy.
  12. May be served with additional cream drizzled on top, if desired.


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