Robbie’s Best Lobster Bisque

Hey, here is my Best Lobster Bisque recipe… I tried to make this for Allison and McKenzie’s from memory about a year ago. I forgot the correct amounts of some of the ingredients… like adding way way to much chicken broth… But here is the recipe. It’s really good if prepared correctly!! It also requires a very large pot…

Also I like to cut the tails off and use them for the main course: Rib eye steak & lobster tail (steamed) served w/ broccoli & mashed potato’s… one of my favorites!!

Sorry it took me a while to type it out…
Glad to help out,

Got this great email from my daughters good friend Robbie.  He traveled cross-country with her from Montana State in Bozeman back to Atlanta this summer. Their trip was full of adventure, Mount Rushmore, the Badlands, Chicago, and everything in between.  The only bad part was losing Scout, Robbie’s  beloved dog for a couple of days.  They were in Chicago for the weekend and Robbie boarded her out side of town so they could see the sights.  While out gallivanting, Robbie got a call that Scout had jumped the fence and escaped.  Luckily for Scout and Robbie though, he found her a couple of days later wandering around the town.  We love our dogs and happy  endings! Isn’t she the cutest???!!!!

Robbie’s Best Lobster Bisque

Makes 8/10 servings
½ cup olive oil
2 pounds lobster bodies and heads, split (Cut in half, take out sand sack and intestine)
6 cloves garlic, smashed (Place clove under a spatula and smash with hand)
6 shallots, rough chopped (Fancy onions basically)
2 tablespoons tomato paste (Concordia is my preference)
½ head celery, cut into 8 pieces
3 carrots, cup into 8 pieces
2 onions, cut up into large dice
1 cup brandy
8 cups chicken stock (chicken broth)
2 cups heavy cream
1 tablespoon salt
1 1/2 teaspoons black pepper
3 bay leaves
3 sprigs fresh thyme
½ cup (1stick) unsalted butter

  1. In a large stock pot heat olive oil over medium-high heat. When oil is hot add lobster parts and sauté for several minutes, until pink.
  2. Add garlic and shallots. Add tomato paste and mix thoroughly, making sure the paste is sautéed. Add celery, carrots, and onions. Cook until vegetables start to get soft around the edges.
  3. Remove pot from heat, and add brandy. Return pot to heat and cook for 3 minutes more. Add chicken stock and cream. Bring to a boil, then reduce heat to a simmer. Add salt, pepper, bay leaves, and thyme. Simmer for 30 Minutes.
  4. Remove from heat and strain; discard solids. Return bisque to heat and simmer for 10 minutes more. To finish, whisk in butter until melted.

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