Bob's Lobster Bisque

Name: Bob's Lobster Bisque
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

sfitts|Feb. 15, 2017 12:09 pm EST

4.7 (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

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

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.
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.