Bisque de Homard

Ingredients

Instructions

1. 1

   Prepare the lobster. Remove the meat from the cooked lobster and cut it into bite-size medallions; refrigerate the meat so it stays tender. Crack the shells into smaller pieces with the back of a heavy knife or a mallet to expose more surface area for extraction, then season the reserved meat lightly with salt and pepper.

2. 2

   Build the aromatic base. In a heavy saucepan over medium heat, melt the 35 g butter until foaming. Add the onion, carrot, celery, garlic, and half of the tarragon. Cook for 6-8 minutes, stirring often, until softened but not browned; gentle sweating keeps the bisque sweet and refined rather than bitter.

3. 3

   Add the lobster shells and tomato paste. Stir well and cook for 4-5 minutes, crushing the shells against the pot as you stir. The tomato paste should darken slightly and coat the shells; this brief caramelisation deepens colour and gives the bisque its classic savory depth.

4. 4

   Deglaze carefully with the cognac, then add the white wine. Simmer briskly for 2-3 minutes until the alcohol smell softens and the liquid reduces by about half. If using a gas flame, take the pot off the heat before adding the cognac for safety.

5. 5

   Add the water and bring to a gentle boil, then lower to a lively simmer for 20 minutes. Skim any foam from the surface. Add the remaining tarragon during the last 5 minutes so its anise note stays fresh and does not turn muddy.

6. 6

   Blend and strain. Remove the pot from the heat and blend the shell mixture thoroughly until the broth turns pale orange and the shells are finely broken down. Pass through a fine mesh sieve, pressing firmly on the solids to extract as much liquid as possible. Discard the spent shells and vegetables.

7. 7

   Return the strained bisque to a clean saucepan and simmer for 5-7 minutes until lightly reduced and velvety. Stir in the cream, then whisk in the 15 g cold butter for shine and a smoother mouthfeel. Season to taste with the remaining salt and pepper if needed, and brighten with the lemon juice.

8. 8

   Warm the reserved lobster meat gently in the hot bisque for 1 minute only; do not boil or it may toughen. Divide between warm bowls, garnish with tarragon leaves, and serve immediately.

Nutrition per serving

Notes

• •For the best flavour within 60 minutes, use a cooked lobster rather than starting from live raw lobster; the shells still produce an excellent quick bisque.
• •A powerful blender gives the fullest extraction from the shells, but always blend in short bursts and vent the lid slightly when working with hot liquid.
• •If you want an even more luxurious finish, reserve the claw meat whole and place it on top just before serving.
• •Serve on its own for a low-carb first course or with a small salad; avoid bread if keeping the meal strictly low-carb.

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