{"product_id":"lobster-bisque","title":"Lobster Bisque","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2 whole lobsters (1.5 pounds each)\u003c\/li\u003e\n\u003cli\u003e4 tablespoons butter\u003c\/li\u003e\n\u003cli\u003e1 medium onion, diced\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, diced\u003c\/li\u003e\n\u003cli\u003e2 carrots, diced\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e1\/4 cup brandy\u003c\/li\u003e\n\u003cli\u003e4 cups fish or lobster stock\u003c\/li\u003e\n\u003cli\u003e1 cup heavy cream\u003c\/li\u003e\n\u003cli\u003e2 tablespoons sherry\u003c\/li\u003e\n\u003cli\u003e1 teaspoon paprika\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon cayenne pepper\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper to taste\u003c\/li\u003e\n\u003cli\u003e2 tablespoons cornstarch mixed with 2 tablespoons water\u003c\/li\u003e\n\u003cli\u003eFresh chives for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eBring a large pot of salted water to boil and cook lobsters for 8-10 minutes until bright red.\u003c\/li\u003e\n\u003cli\u003eRemove lobsters and let cool slightly. Extract meat from claws, tails, and body, reserving shells.\u003c\/li\u003e\n\u003cli\u003eChop lobster meat into bite-sized pieces and set aside.\u003c\/li\u003e\n\u003cli\u003eIn a large pot, melt butter over medium heat and sauté onion, celery, and carrot for 5 minutes until softened.\u003c\/li\u003e\n\u003cli\u003eAdd garlic and tomato paste, cooking for 1-2 minutes until fragrant.\u003c\/li\u003e\n\u003cli\u003ePour in brandy and cook for 2 minutes to reduce slightly.\u003c\/li\u003e\n\u003cli\u003eAdd reserved lobster shells and fish stock, bringing to a boil.\u003c\/li\u003e\n\u003cli\u003eReduce heat and simmer for 20 minutes to extract flavor from shells.\u003c\/li\u003e\n\u003cli\u003eStrain the bisque through a fine-mesh sieve, discarding shells and vegetables.\u003c\/li\u003e\n\u003cli\u003eReturn strained liquid to the pot and stir in heavy cream, sherry, paprika, and cayenne pepper.\u003c\/li\u003e\n\u003cli\u003eAdd the cornstarch slurry and stir constantly until soup thickens, about 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003eFold in the reserved lobster meat and season with salt and pepper to taste.\u003c\/li\u003e\n\u003cli\u003eSimmer for 5 minutes without boiling.\u003c\/li\u003e\n\u003cli\u003eLadle into bowls and garnish with fresh chives before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse an immersion blender to puree a portion of the soup for a creamier texture if desired.\u003c\/li\u003e\n\u003cli\u003eLobster stock can be made by simmering shells with water, celery, and bay leaf for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eBisque can be made one day ahead and refrigerated; reheat gently over low heat without boiling to prevent curdling.\u003c\/li\u003e\n\u003cli\u003eDo not skip straining the soup; it removes shell fragments and ensures a smooth consistency.\u003c\/li\u003e\n\u003cli\u003eFor a richer flavor, reserve the lobster roe and liver (coral and tomalley) and whisk into the cream before adding.\u003c\/li\u003e\n\u003cli\u003eQuality brandy or cognac elevates the dish; do not use cooking brandy.\u003c\/li\u003e\n\u003cli\u003eServe immediately in warm bowls for best presentation and temperature retention.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49784639324257,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Lobster_Bisque.jpg?v=1793118328","url":"https:\/\/www.pantribot.com\/products\/lobster-bisque","provider":"PantriBot","version":"1.0","type":"link"}