Lobster Bisque

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Packed with deep seafood flavor!

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Tomalley & Roe

• Tomalley is a soft green substance found in the lobster carapace that fulfills the function of both the liver and the pancreas. The lobster roe (eggs) is naturally black and when cooked it turns red and is called coral. Both substances enhance flavor of the bisque. Frozen lobster roe can be purchased online. How to shell a lobster.

Bisque

• To start, heat a heavy large skillet or pot over medium high heat. Drizzle some peanut oil and throw in the halved lobster bodies and sear on both sides until it begins to dry out for about 8 minutes. Add the brandy and ignite it. Lower the heat and cook until the flame is gone. Add the chopped leek, shallots, garlic and olive oil. Cook 10 minutes and add the tomato paste and roast it for 4 minutes. Add water, heavy cream, herbs, spices, lobster roe and tomalley. Bring mixture to boil and cook for 45 minutes on low. Turn off the heat and let it sit 15 minutes on the stove stop. Discard herbs and spices. Mix bisque in the high powered blender. Pass through the chinois pressing firmly on solids. Bring bisque to a boil. Re-blend right before serving.

Plating

• Lobster bisque can be served with quickly sautéed in butter lobster knuckles and claws. Enjoy!

Storing

• Lobster bisque can be refrigerated up to 3 days or kept frozen for weeks.

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