How To Make Lobster Bisque With Lobster Heads: The Only Guide You’ll Ever Need!

Lobster bisque, a culinary masterpiece that tantalizes taste buds, can be elevated to new heights with the judicious use of lobster heads. This guide will provide you with a comprehensive walkthrough on how to make lobster bisque with lobster heads, ensuring a rich, flavorful, and unforgettable dish.

Gathering the Finest Ingredients:

• 2 large lobsters (about 3 pounds each)
• 1/2 cup unsalted butter
• 1/2 cup finely chopped yellow onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrots
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups lobster stock (made from the lobster heads)
• 1 cup heavy cream
• 1/4 cup dry white wine (optional)
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish

Crafting the Lobster Stock:

1. Split the lobster heads in half lengthwise.
2. Heat the butter in a large stockpot over medium heat.
3. Add the lobster heads and cook for 5-7 minutes, or until they turn bright red.
4. Add the chopped onion, celery, and carrots and cook for an additional 5 minutes, or until softened.
5. Stir in the flour and cook for 1 minute, stirring constantly.
6. Gradually whisk in the chicken broth and bring to a boil.
7. Reduce heat and simmer for 30 minutes, or until the stock has reduced by half.
8. Strain the stock through a fine-mesh sieve into a clean pot.

Cooking the Lobster Bisque:

1. Remove the lobster meat from the tails and claws and set aside.
2. In a large saucepan, melt the butter over medium heat.
3. Add the chopped onion, celery, and carrots and cook for 5 minutes, or until softened.
4. Stir in the flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in the lobster stock and chicken broth and bring to a boil.
6. Reduce heat and simmer for 20 minutes, or until the bisque has thickened.
7. Stir in the heavy cream and dry white wine (if using).
8. Add the chopped lobster meat and cook for an additional 5 minutes, or until heated through.
9. Season with salt and freshly ground black pepper to taste.

Finishing Touches:

1. Garnish with chopped fresh parsley.
2. Serve immediately with warm crusty bread or crackers.

Tips for a Perfect Lobster Bisque:

• Use the freshest lobsters you can find for the best flavor.
• Don’t overcook the lobster meat, as it will become tough.
• If you don’t have dry white wine, you can substitute it with an equal amount of water.
• For a richer flavor, use a combination of chicken broth and fish stock.
• If you want a smoother bisque, puree it with an immersion blender before serving.

Variations on the Classic:

• Add a splash of cognac or brandy to the bisque for a sophisticated touch.
• Stir in some chopped sun-dried tomatoes or roasted red peppers for a burst of color and flavor.
• Top the bisque with a dollop of crème fraîche or whipped cream for a creamy finish.

A Culinary Triumph:

With careful preparation and attention to detail, you can create a lobster bisque with lobster heads that will impress even the most discerning palate. This decadent delicacy is perfect for special occasions, dinner parties, or simply as a treat to yourself.

Information You Need to Know

Q: Can I use frozen lobster heads to make lobster stock?
A: Yes, you can use frozen lobster heads to make lobster stock. However, it is important to thaw them completely before using them.

Q: What can I do with the leftover lobster meat?
A: You can use the leftover lobster meat in salads, sandwiches, or pasta dishes. It can also be frozen and used later.

Q: How long can I store lobster bisque?
A: Lobster bisque can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.