Bertolli

Charleston Soups Recipe List

Cypress

167 E. Bay Street, Charleston, SC 29401
843-727-0111

Lobster Bisque with Butter Poached Lobster & Chervil

Serves 4

INGREDIENTS

Ingredients for Lobster Bisque
1/4 cup Extra Virgin Olive Oil
1/2 cup Onion, large dice
1/4 cup Celery, large dice
1/4 cup Carrots, cut in half
2 each 1 1/4 lb Lobsters,
separated meat & shells (see recipe)
1/2 cup Tomato Paste
1/4 cup Brandy
1 cup White Wine
4 cup Water
1/4 cup Basil
2 tbsp Kosher Salt
1 tsp White Pepper
1 pinch Cayenne Pepper
1/4 cup Roux (see recipe)
2 cup Heavy Cream
4 tbsp Cold Butter
2 tbsp Water
Salt & White Pepper
12 Chervil Leaves

Ingredients for Roux
3 tbsp Butter
1/4 cup Flour

Ingredients for Lobster Cooking Process
3 gallon Water
1/2 cup Salt

Method for Roux

• Place a small saucepan over medium heat and add butter.
• Melt butter completely and add flour.
• Incorporate evenly and cook for 5 minutes.
• Place roux in container and refrigerate.

Method for Lobster Cooking Process

• Place a large pot containing water and salt over high heat. Bring to a boil.
• Using a sharp knife, pierce the lobster on the bottom side of the head between the eyes. This will kill the lobsters.
• Place the lobsters in a roasting pan and cover with boiling water.
• Let sit for 3 minutes.
• Using rubber gloves, pull the lobsters from the water. Remove the tails and set aside.
• Remove the arms from the body and add back to the water and allow to sit for another 2 minutes.
• Remove the tail meat from the shell by removing the fan and pulling the shell away from the tail. Using a wooden skewer, remove the vein from the tail.
• Remove the claws from the water and separate claws from knuckles.
• Remove pincher from the claw trying to remove the feather along with the pincher.
• Using a heavy knife, crack the top of the claw and remove the meat.
• Using kitchen shears, cut through the knuckles and remove meat.
• Place lobster in a container to refrigerate or use immediately.

Method for Lobster Bisque

• Place a stockpot over medium high heat. Add olive oil, onion, celery, carrots and garlic. Cook until vegetables start to break down, approximately 5–6 minutes.
• Add lobster shells and caramelize 4–5 minutes.
• Add tomato paste and cook for another 5–6 minutes.
• De-glaze with brandy and white wine. Return to heat. Stir, scrapping the bottom of the pan.
• Add water, basil, salt and white pepper and cook for 25 minutes. Strain stock and discard lobster shells.
• Place stock back on stove and bring to a simmer.
• Using an immersion blender, add roux and puree until smooth. Cook 5 minutes to cook out the starch.
• Add heavy cream and butter, then puree.
• Strain through a fine sieve into a clean pot. Place over low heat and keep bisque hot.
• In a medium sauté pan add the lobster meat, cold butter and the water. Stir gently over medium low heat for 3 minutes.
• Remove the pan from heat and let sit until the lobster is warm all the way through.

To Plate

• In 4 soup bowls, place 1/2 a tail and 1 claw and meat from 1 knuckle.
• Garnish lobster with chervil leaves and finish with equal amounts of bisque.
• Serve immediately.

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