Page 36 - Indulgence

Lobster Bisque

This is it, the all-time fantasy indulgence recipe for the discriminating lobster bisque lover. Be
forewarned, it’s not for beginners. While somewhat labor intensive and definitely time consuming,
the results are dazzling. Don’t dare skimp or substitute a single ingredient, especially the quality
lobster base and Cream Sherry. You’ll be making 4 1/2 Gallons, but it freezes well in Ziploc bags.
Consider making and pairing with a white wine made from Riesling, Gewurztraminer,
Viognier, Pinot Grigio, Chardonnay or Sauvignon Blanc grapes.

1 gallon water
4 large lobster tails
20 whole tomatoes
2 tablespoons olive oil
1/2 gallon (2, 750ml bottles) dry white wine
3 gallons of water
2 bunches of celery, chopped coarsely
3 large onions, chopped coarsely
1 pound bag of carrots, chopped coarsely
1 3 oz. bag of Zatarain’s crab boil
3 bay leaves
Shells from 1 pound of uncooked jumbo shrimp (save the peeled shrimp for another
use)
16 ounces Minor’s Lobster Base (purchase on amazon.com)
1 pound unsalted butter
1 pound flour (3 1/2 cups)
1 quart heavy cream
1 or 2 bottles (750ml) of Cream (alcohol wine) Sherry (to taste)

Thaw the frozen lobster tails in the refrigerator overnight. Place 1 gallon of water in a
large stockpot and bring to a boil. Drop the lobster tails in the boiling water, which will
cease the boiling for a short time. Once the boiling begins again, you will lower the heat
to medium, or medium high, and this is when the timer should begin. For 1 to 3 ounces
of meat, you will want to boil them for approximately 3 to 5 minutes. For every ounce
after that, you will need to add one to two minutes to the boiling time. Remove the
lobster from the water and let cool. Reserve the water to add back to the soup pot
shortly. Once cool, remove the lobster from the shell and place in the refrigerator until
the soup is finished. Meanwhile, place the olive oil and tomatoes in a 20-qt. or larger
Stockpot. Cook over low heat very slowly until they start caramelizing (usually takes
close to one hour). Deglaze with the dry white wine. Add 3 gallons of water to this
mixture along with the water from the boiled lobsters. Add the celery, carrots, onions,
crab boil bag and bay leaves. Cook for 45 minutes to 1 hour. Add shrimp shells and
lobster shells. Cook for 45 minutes to 1 hour. Keep at 190 – 200 degrees (just
bubbling). If this mixture is over heated, the iodine in shells will ruin the stock. Turn
fire off and take large stuff out (Use a bus tub and colander) then strain through a fine
mesh screen. You should have a red liquid left. Bring this stock to a boil. Add the
Lobster Base. Make a fresh roux with the butter and flour. Have the soup mixture at
190 degrees then add the hot roux a little at a time. You will get it thicker than you really
want it. (You can remove the pan from heat and put in the refrigerator overnight if you
want to wait and finish the soup the next day.) If not, turn the fire off before adding the
heavy cream. Add the Cream Sherry. Chop the lobster meat very finely. Add it at the
last minute or it will get tough. Yield: 4 1/2 GALLONS