One of Alex’s all-time favorite dishes is lobster bisque, so I’ve been long overdue for making one at home!
Daniel Gritzer’s Lobster Bisque was absolutely delicious—but between killing the lobsters, breaking them down, cooking, and straining, this was a full-blown marathon. And judging by my murky brown stock (which looked nothing like the vibrant broth in the recipe photos), I’m pretty sure I messed up somewhere along the way!
The process starts with steaming the claws and tails, removing the meat, and setting it aside. The remaining shells, plus the chopped-up bodies, get sautéed with carrots, onions, celery, and garlic before simmering in brandy, white wine, and chicken stock for an hour.
After straining, the stock is thickened with puréed vegetables and heavy cream, with a pinch of cayenne adding just the right amount of warmth.
To serve, the bisque is ladled into bowls and topped with chunks of lobster meat warmed in butter and tossed with parsley, tarragon, chives, and ground coriander. It was a process, to say the least!
While I loved the end result, I think I’ll leave lobster bisque to the professionals.
Rating: 4/5
How Easy Is That: Intermediate
Store-Bought Is Fine: tomato paste
Pricey Ingredients: lobster
Hard-to-find: —
Recipe on SeriousEats.com.
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