Chef High's Lobster Bisque Recipe - FOX 29 News Philadelphia | WTXF-TV

Chef High's Lobster Bisque Recipe

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Step One:  The Stock

Lobster Bodies, cleaned and separated, chopped             4 each

Carrots, Large dice                                                       1 cup

Leeks, Large dice                                                          ½ cup

Onions, Large dice                                                        1 cup

Tomato Paste                                                               ½ cup

Water                                                                           3 quarts

Salt                                                                              large pinch

Oil                                                                                ¼ cup

  • In a wide bottomed sauce pot, over medium high heat, sauté half of the lobster bodies in half of the oil, until shells are bright red. Remove and reserve; repeat with remaining shells and bodies.
  • Add onions, carrots, and leeks to the pan and sauté, adding oil if necessary.  Season with large pinch of salt.  Cook, stirring constantly, over medium high heat, until vegetables begin to color, 6-10 minutes.
  • Add tomato paste and stir, coating the vegetables, and reducing the heat to medium.  Cook, stirring constantly, until the tomato paste begins to noticeably darken, 4-8 minutes.
  • Add Lobster bodies back to the pot, along with water.  Bring to a boil, reduce to a simmer.  Simmer for 30 minutes.
  • Using an immersion blender, coarsely chop the remaining bits of shell and vegeatbles.  Carefully pour the mixture through a fine china cap or colander. 
  • You should have around 2 quarts of stock


Step Two: The Soup

Oil                                                                                 ¼ cup

Carrots, medium dice                                                       1.5 cup

Celery, medium dice                                                         ½ cup

Onions, medium dice                                                        ¾ cup

Leeks, medium dice                                                         ½ cup

Tomato paste                                                                   ½ cup

Brandy                                                                            1 cup

Lobster stock                                                                   2 quarts

Heavy Cream                                                                  2 cups

Salt to taste

Cayenne Pepper                                                              small pinch

Freshly grated nutmeg                                                     small pinch


  • Heat wide bottomed sauce pot over medium high heat.  Add oil, onions, carrots, celery, leeks, and a pinch of salt and sauté, stirring frequently, until vegetables color; 8-12 minutes.  We want to brown the vegetables. 
  • Add tomato paste and stir, coating the vegetables, and reducing the heat to medium.  Cook, stirring constantly, until the tomato paste begins to noticeably darken, 4-8 minutes.
  • Remove pan from flame.  VERY CAREFULLY add brandy.  Fumes will be flammable: carefully set them alight with a lighter.  They will subsist rapidly. 
  • Add lobster stock and heavy cream.  Bring to a boil, reduce to a simmer, and simmer 25 minutes. 
  • At the end of the 25 minutes, remove from burner.  Season to taste with salt, and add cayenne and freshly grated nutmeg. 
  • In batches, carefully puree in a blender and pass through a fine mesh sieve or chinois.  Taste again, to adjust for seasoning.  Final soup should be velvety, and not overly thick, rich with lobster flavor and a faint trace of spice from the cayenne.

To garnish:

Lobster meat (knuckles are my favorite), cut into small pieces                    ½ cup

Butter   1 Tablespoon

Chives,chopped 2 Tablespoons                                                                                                           

Bisque, portioned into bowls

  • In a small sauté pan over medium high heat, add butter and swirl as it melts.  Allow the butter to burn, swirling constantly.  When the butter is a rich, nutty, medium brown, add lobster meat.
  • Heat the lobster through, and then spoon the meat and a little of the butter into the center of each bowl.  Drizzle a little of the butter around the top of the soup to impress your friends.
  • Finish the garnish with a large pinch of chives.


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