Bob's Lobster Bisque

Bob's Lobster Bisque
4.7 from 3 ratings
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Attempted by many, perfected by one, Texas-based Bob’s Steak & Chop House Executive Chef Sean Merchant has mastered the art of a true lobster bisque. This steakhouse classic has graced the menu since Bob’s first opened its doors in 1993. Stewed for three hours with a little T.L.C., heavy cream, sherry, brandy, nutmeg and lobster – the delectable delight pairs perfectly with a buttery Chardonnay or an earthy Cabernet Sauvignon and can be devoured year-round by way of spoon or a classic, hot piece of sourdough bread.
Servings
4
servings
Ingredients
  • 1 pound lobster stock
  • 1/3 cup tomato paste
  • 1 yellow onion
  • 2 celery, raw [usda:11143]
  • 1 pound carrots
  • 2 garlic cloves
  • 1 splash of brandy
  • 8 cup water
  • 1.5 teaspoon cayenne pepper
  • 1.5 tablespoon spices, paprika [usda:2028]
  • 5 ounce brandy
  • 1.5 ounce sherry
  • 1/4 teaspoon spices, nutmeg, ground [usda:2025]
  • 3 cup heavy cream
Directions
  1. Rub lobster shells with tomato paste, and roast with carrots, celery, onion and garlic in a roasting pan at 375F for 40 minutes. Pull from oven and deglaze pan with a splash of brandy and transfer to a Dutch oven or large soup pot. Add all ingredients below (except the heavy cream) and simmer for 2 hours.
  2. Once simmered for 2 hours, remove lobster shells, then blend and strain. Add heavy cream and thicken with cornstarch slurry (2 parts cold water, 1 part cornstarch). Season to taste with salt, pepper and sherry. Serve with lobster claw, lobster knuckle meat, and green onion.
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