Cape Cod Lobster Bisque
This wonderfully seasoned lobster bisque recipe was made famous on the coast of Cape Cod. Rich and creamy, Cape Cod Lobster Bisque is made with a splash of cognac and white wine to give it an elegant, unforgettable flavor.
Ingredients
- 4 pounds lobster
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1/2 cup onion, finely chopped
- 1/2 cup carrot, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 3 cloves of garlic, finely chopped
- 2 cups tomato sauce
- 1 cup dry white wine
- 4 cups chicken broth
- 2 tablespoons tomato paste
- dash of hot sauce
- 2 cups heavy cream
- 1/4 cup cognac
- salt & fresh ground pepper, to taste
Instructions
- Plunge the lobsters into boiling water for 3-4 min. Take them out of the boiling water and remove the tails. Cut the carcass into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside.
- In a large pot, melt the butter in the oil and saute the carrot, onion and celery. When lightly browned, add all other ingredients except the cream and salt and pepper. Bring to a boil and cook for 45 min.
- Strain into another pot with a fine cheesecloth.
- Add cream and cook on med low for 10 minutes. Season with salt and pepper. Take the tail meat and shred it by hand, not too big.
- Add to the soup. Cook 5 minutes on medium low. Serve hot.
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