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Lobster bisque
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 30 minCook 70 minServes 6
Ingredients
- For the bisque:
- 2 live lobsters (about 1.5 lbs each), or 1 lb cooked lobster meat plus lobster shells for stock
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/4 cup brandy or cognac
- 1 cup dry white wine
- 4 cups shellfish or fish stock, warmed
- 2 cups lobster stock (made from shells — see below) or additional shellfish stock
- 1 cup heavy cream
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt and white pepper
- 2 tbsp fresh tarragon, chopped
- For garnish:
- Reserved lobster meat, sautéed in butter
- Swirl of heavy cream
- Fresh chives, snipped
Instructions
- 1. If using live lobsters: steam for 8 to 10 minutes until cooked through. Remove all meat from the shells. Reserve the meat in the refrigerator. Crack and reserve the shells and carcasses for the stock.
- 2. Make lobster stock: roast the shells in a 450°F oven for 10 minutes until fragrant and slightly charred. Cover with cold water (about 4 cups) plus the white wine. Bring to a boil, skim foam, reduce heat and simmer for 30 minutes. Strain through a fine-mesh sieve. Reserve.
- 3. Melt butter in a large pot over medium heat. Cook the onion, celery, and carrot for 8 minutes until soft. Add garlic and cook 1 minute.
- 4. Stir in the tomato paste and cook for 2 minutes.
- 5. Add the brandy — stand back, it may flame briefly. Let the alcohol evaporate, about 1 minute.
- 6. Add the lobster stock and shellfish stock, plus the bay leaf, thyme, smoked paprika, and cayenne. Bring to a simmer and cook for 20 minutes.
- 7. Remove the bay leaf and thyme. Using an immersion blender, blend the soup until very smooth. For an ultra-refined bisque, push through a fine-mesh sieve, pressing to extract all the liquid.
- 8. Return the bisque to the pot. Pour in the heavy cream. Simmer gently for 10 minutes until the bisque is silky and the consistency of light cream. Season with salt and white pepper.
- 9. Sauté the reserved lobster meat in 1 tablespoon of butter for 1 to 2 minutes until just warmed through. Season lightly.
- 10. Ladle the hot bisque into warm bowls. Place lobster pieces in the centre. Add a swirl of cream and scattered chives. Serve immediately.
