Lobster Bisque with Bill, Thomas and Sherry
“Somehow, years ago I fell in love with Thomas Keller’s lobster bisque paired with La Cigarerra Manzanilla Sherry.”
Lobster bisque is the perfect first course for a luxurious evening at home or to impress any dinner guest. Disclaimer: shellfish stock has a very potent aroma so if you’re hosting dinner guests, we recommend making the stock the day before - or at least crack a window.
For this recipe, we understand you may not have access to lobster bodies and will need to buy whole live lobsters - but you can use them for another course (hello, lobster cocktail). If you poached a lobster for brunch, save the shells and freeze them - just be sure to pull them out to thaw before caramelizing them in the oil. Another option is to find lobster stock at your fish market or grocery store. We’ve derived this recipe from Thomas Keller’s The French Laundry Cookbook, but if you want to see the original recipe, go to page 35 in the book.
Three lobster bodies (see our guide to poaching a lobster if you have bought whole live lobsters)
¼ cup canola oil
1 ½ cups diced tomatoes
1/2 cup carrots, roughly chopped
1 bunch tarragon
2 cups heavy cream
Heat canola oil in a large pot or dutch oven over medium-high heat and sear the shells until they turn bright red and the bottom of the pot develops a small fond - you essentially want to caramelize the shells to develop a flavorful stock.
Add the tomatoes, carrot, and tarragon and cover with water. Bring to a boil and reduce to a simmer for 45 minutes.
Using a chinois, strain the stock into a clean pot to remove the shells and any impurities (smash the lobster bodies with a wooden spoon to extract all the liquid). Using a ladle, skim off any oil or impurities for a clean tasting stock (want to feel like a pro? Set up a bain marie - with a little water in the bottom to keep the ladle clean - and skim the impurities into the bain). Bring to a boil and reduce to a simmer. Cook for another 35-40 minutes to allow the broth to reduce to about one cup (reducing concentrates the flavor of the lobster stock). If necessary, keep skimming as it reduces. Reduce the heat to low and add the cream and reduce to 2 cups. Season with pepper and salt if needed.
At this point, you can either serve immediately or chill it down in the refrigerator.
Before serving, warm over medium heat and use a milk frother or whisk to incorporate air into the bisque for a lovely and lighter texture. Pour into small serving bowls or espresso cups and serve with a cordial of La Cigarerra Manzanilla Sherry.