Ingredients

The following ingredients have 4 Servings
  • 3 lbs lobster (including shells (See Note 1))
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1 large carrot (chopped)
  • 2 stalks celery (chopped)
  • 1 medium white onion (chopped)
  • 2 cloves garlic (crushed)
  • 1 tsp dried tarragon
  • 1 tsp dried thyme
  • 3 tbsp tomato paste
  • 1/8 tsp cayenne pepper (optional)
  • 1 1/2 cups sherry (or sherry vinegar (non-alcoholic))
  • 3 cups seafood stock (or clam juice)
  • 1/2 cup long grain white rice ((See Note 2))
  • 1 cup heavy cream

Instruction

  • Cook lobster in an 8 to 10 quart stockpot. Bring 2 inches of water and salt to a boil over high heat. Using metal tongs or gloves, place the lobsters head first into the pot and cover tightly. When water returns to a heavy boil, turn the heat down to a rolling boil and steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound. Shells of lobsters will be bright red when fully cooked. Remove with metal tongs or gloves and place in ice water bath, or allow to cool for 3-5 minutes before removing meat from shell. Reserve the steaming liquid.
  • Twist lobster claws and tails off. Using the side of a kitchen knife or nutcracker, crack the knuckles and claws and take meat out, reserving any liquid that comes out of the shells and onto cutting board. Set the tail on a hard surface and use your hand to press down and crack the shell. Remove the tail meat and slice in half lengthwise, removing the black intestinal vein. Coarsely chop the meat and refrigerate. Roughly chop the shells along with all the lobster remains into small pieces and set aside.
  • Heat olive oil in a large pot over medium heat, then add the carrot, celery, onion, garlic and herbs. Sauté until the onions are translucent, about 5 minutes. Add the lobster shells and reserved liquid from cutting board; Cook for 6 minutes more. Add tomato paste and cayenne pepper and cook 4 minutes.
  • Add the sherry (ignite or cook for alcohol to evaporate). Add seafood stock or clam juice and 1 cup of reserved lobster-steaming liquid. Bring to a simmer, cover pan and cook for 1 hour. Strain the broth through a colander/sieve, pressing down hard on solids to extract as much liquid as possible.
  • Wipe out the pot and add the broth and rice. Bring to a boil, cover pot and cook on low for 30 minutes, or until the grains are cooked and VERY soft. Blend the bisque in a blender or food processor, then strain through sieve again. Add cream and bring to a low simmer. Add chopped lobster meat and heat through. Season to taste with salt and serve.