Growing Chefs! Ontario Saffron Lobster Bisque

Saffron Lobster Bisque

Starting this bisque with lobsters adds so much flavour into this soup. Simmering the shells with aromatics and tomato paste to make a beautiful, rich stock. This recipe is adapted from a Bobby Flay recipe, and is a southern classic.
Difficulty
Intermediate
Yield
Serves 6
Ingredients
1/2 pound Lobsters1/2 cup tomato paste1/2 cup onion, diced1/2 cup celery, diced1/2 cup carrot, peeled and diced1 sprigs thyme1/4 bunch flat-leaf parsley, plus extra for garnish3/20 teaspoon saffron2 cups heavy cream6 tablespoons cream sherry2 tablespoons cornstarch Pepper to taste Salt to taste
Equipment
EquipmentMeasuring spoonsMeasuring cupsMixing bowls of various sizesCutting boardChef’s knifeLarge potFine mesh strainerTongsWooden spoonTasting spoonsDish towel

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure out tomato paste.

Dice onion, celery, and carrot. Measure out herbs.

Measure cream, sherry, cornstarch, and saffron.

To prepare lobsters, bring a large pot of water to a boil, enough to completely cover the lobsters. Place the lobsters in the water, and bring to a simmer for 20 minutes. Remove the lobsters from the water and save the stock you have just created.

Strain the stock and put 4 litres of it into a clean large pot. Meanwhile, pick the lobsters clean, taking out as much meat as possible. Put all of the shells back into the pot with the stock. Add ½ of the tomato paste and simmer on low for 1 ½ hours, stirring as needed. Strain the stock through a fine mesh strainer, you should have about 3 litres of stock.

Get Cooking!

In a large pot, add the onions, celery, carrot, thyme, parsley and saffron and add 2 litres of rich lobster stock. Simmer for 30 minutes, until all vegetables are softened. Add the rest of the tomato paste, and season with pepper and salt to taste. Press the ingredients through a fine sieve into a clean pot, add the rest of the stock.

To finish the bisque, put the stock on medium low heat, and add the cream, sherry, and cornstarch. Let cook on low heat about 2030 minutes until bisque is slightly thickened.

Serve with pieces of lobster in the bisque and chopped parsley.