Nautico's Lobster Bisque

4 Servings
100% would make this recipe for Nautico's Lobster Bisque again.

The best under the sun! Made using chef Thomas Keller's (French Laundry & Per Se) signature method of poaching the lobster in butter.

tell us

Log in (free) to see larger recipe photos!

14 chefs marked this Nautico's Lobster Bisque recipe as Favorite
Recipe look good to you?

Nautico's Lobster Bisque Ingredients

2 each Maine lobster (1.25#+)	1 each Bay leaf
1/4 cup Mirepoix	1 pinch Thyme
1 pound Sweet butter	3 ounces White rice
1/2 pint Cognac	1 ounce Tomato paste
2/3 cup Chardonnay	4 each Parsley stems
1 cup Heavy cream	48 ounces Fish stock

Instructions for Nautico's Lobster Bisque

1) Place lobsters in an empty pot over unheated burner. Boil enough water in separate pot(s) to cover them. Pour boiling water over lobsters and allow to stand for 2 mins. Remove lobsters to cutting board. Detach claws and place back into hot water for an additional 5 mins.

2) Remove meat from shells and reserve.

3) Using a tablespoon, scrape out and dispose of the tomalley and "guts." Use hammer to break up shells and reserve.

4) Prepare fish stock, using Knorr's fish bouillion cubes (inexpensive and adequate).

5) Prepare modified mirepoix (2 ozs carrots, 2 ozs onions, finely chopped) in a small pot with 3 tbls sweet butter over medium heat until soft. Add parsley, thyme, and tomato paste and stir for another minute.

6) Simmer rice for 30 mins until soft. Place in a blender with one pint of the fish stock and puree. Pour back into the stock and stir. (This is the classic method of thickening.)

7) Pour mirepoix mixture into the stock pot. Add the lobster shells and the wine.

8) Burn the Cognac. Heat over medium flame, light,, and pour into stock pot when blue flames appear close to going out.

9) Heat heavy cream in a small pot.

10) Simmer stock pot contents for 15 mins.

11) Place remaining butter in a large saute pan and melt. Add reserved lobster, ensuring it's covered by the butter, and poach for 3 mins over medium heat.

11) Using large strainer, strain stock pot contents into a second large pot. Add poached lobster meat.

12) Just before serving, pour cream into second pot and simmer for 5 mins.

Main Ingredient: LobsterCuisine: American

Ingredient Insight - look inside this recipe

Butter

Cream

Parsley

Rice

Thyme

Tomato Paste

Lobster American Soup Poach Saute

for flavor and categorization

This recipe appears on the following menus:

Menu for my Restaurant

by germandude45

[I made edits to this recipe.]

Nautico
on Jul 14 2008 1:13PM

The secret is in the poaching of thje lobster. The initial use of hot water is for only two purposes: to kill the creatures and to enable the removal of the meat.

immgr
on Dec 2 2007 7:27PM

This looks soooooo good. I'm going to save it for a time when the budget might permit it (which probably won't be anytime soon), so I'll hold off on a rating. Thanks for sharing this!!

AnnieBananie
on Sep 8 2007 9:47AM

[I made edits to this recipe.]

Nautico
on Aug 8 2005 2:09PM

The secret is in the poaching of thje lobster. The initial use of hot water is for only two purposes: to kill the creatures and to enable the removal of the meat. [I posted this recipe.]

Nautico
on Jul 4 2005 3:04PM