Aragosta alla Bisque (Lobster Bisque)
- 6 days ago
- 3 min read
Aragosta alla Bisque (Lobster Bisque)
Aragosta alla Bisque is a luxurious and indulgent soup made with lobster shells, lobster meat, and rich cream. The bisque is known for its deep, savory flavor, enhanced with aromatic herbs, wine, and a hint of brandy. This dish elevates the natural sweetness of the lobster into a velvety, smooth soup, making it a perfect starter for a special meal or a festive occasion.
Ingredients (serves 4)
2 lobsters (about 500g each)
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, crushed
1 tablespoon tomato paste
1 cup dry white wine
4 cups lobster stock (or fish stock)
1 cup heavy cream
1 tablespoon brandy (optional)
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and freshly ground black pepper, to taste
Fresh parsley, for garnish
Lemon wedges, for garnish
Preparation:
Cook the Lobsters:
Bring a large pot of salted water to a boil.
Add the lobsters and cook for about 8-10 minutes, or until the shells turn bright red.
Remove the lobsters, set them aside, and allow them to cool. Once cool enough to handle, crack the shells and extract the lobster meat. Set the meat aside and save the shells.
Make the Lobster Stock:
In a large pot, heat the olive oil over medium heat.
Add the lobster shells and cook for 3-4 minutes, stirring occasionally, until they turn bright red and start to release their juices.
Add the onion, carrot, celery, and garlic, and cook for about 5 minutes, until the vegetables soften and become aromatic.
Stir in the tomato paste and cook for another minute.
Pour in the white wine and scrape the bottom of the pot to loosen any caramelized bits. Let the wine reduce by half, about 3-4 minutes.
Add the lobster stock (or fish stock) and bring it to a simmer. Let it cook for 30 minutes to allow the flavors to meld together.
Blend the Bisque:
After the stock has simmered, use an immersion blender to purée the stock until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender and blend in batches, then return the soup to the pot.
Strain the bisque through a fine sieve or cheesecloth to remove any solid pieces, leaving behind a silky, smooth liquid.
Finish the Soup:
Return the bisque to the pot and bring it back to a gentle simmer.
Add the heavy cream and brandy (if using), and stir to combine. Let the bisque simmer for another 10 minutes to thicken slightly.
Season with salt, pepper, and cayenne pepper (if using) to taste.
Add the Lobster Meat:
Stir in the reserved lobster meat and cook for an additional 2-3 minutes until heated through. You can either leave the lobster meat in large chunks or chop it into smaller pieces, depending on your preference.
Serve:
Ladle the bisque into bowls and garnish with fresh parsley and a squeeze of lemon juice. Serve with crusty bread or crostini for dipping.
Chef's Tip:
For an added depth of flavor, you can enhance the bisque by roasting the lobster shells in the oven before making the stock. This step will give the bisque a more intense, caramelized flavor.
Wine Pairing:
Chardonnay: A rich, oaky Chardonnay pairs beautifully with the creamy, velvety texture of lobster bisque, complementing its richness without overpowering it.
Pinot Grigio: For a lighter option, a crisp and refreshing Pinot Grigio will balance the bisque's creaminess and bring out the freshness of the lobster.
Vermentino: A Mediterranean white with a slightly herbal note, Vermentino pairs well with lobster bisque’s delicate seafood flavors.
By Master Chef Gianluca Deiana Abis
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