Description
A rich and flavorful soup featuring lobster and pink peppercorns.
Ingredients
- 2 live lobsters (about 1.5 lbs each)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup dry sherry
- 6 cups seafood stock
- 1 cup heavy cream
- 1/4 cup pink peppercorns, crushed
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes, until they turn red. Remove and let cool.
- Prepare the lobster meat: Twist off the lobster tails and claws. Remove the meat and chop it. Set aside.
- Make the lobster stock: Remove the lobster shells and roughly chop them. Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until softened. Add garlic and cook for 1 minute.
- Add sherry and cook for 2 minutes. Add lobster shells and seafood stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Strain the stock: Strain the stock through a fine-mesh sieve. Discard the solids.
- Finish the bisque: Return the stock to the pot. Add heavy cream and crushed pink peppercorns. Season with salt and pepper. Simmer for 10 minutes.
- Add lobster meat: Stir in the chopped lobster meat. Heat through.
- Serve: Ladle the bisque into bowls. Garnish with fresh parsley.
Notes
- For a smoother bisque, you can blend a portion of the soup before adding the lobster meat.
- Adjust the amount of pink peppercorns to your taste.
- Prep Time: 45 min
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French