Lobster Bisque

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Bacon Lobster Bisque
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Chef Ken Lomax has created this succulent celebration of seafood. Each course can easily be served solo or combined with another or all together as a feast. Classically trained at the French Culinary Institute in NYC and a lover of Asian cuisine, he often combines the two with spectacular results.

Course: Soup
Servings: 6
Author: Ken Lomax
Ingredients
  • 1 Whole lobster or 2 – 3 tails depending on size
  • 1 medium-sized onion
  • 2 stalks of celery
  • 1 stalk of lemon grass cut into 3 pieces
  • 2 small or one medium-sized carrot
  • 2 large cloves of garlic sliced
  • 1 I inch piece of peeled ginger sliced
  • ½ tsp turmeric
  • 6 rashers of bacon
  • 1 quart of water
  • ½ cup of chardonnay
  • 1 cup of cream
  • ½ bunch of fresh parsley minced
Instructions

  1. Cut the bacon into 1 inch pieces and fry over medium low heat in a 2 quart pot until crispy.

  2. Remove the bacon with a slotted spoon to a paper towel and set aside. Pour off all but a tablespoon of the bacon fat.

  3. Add the onion, celery, carrot, and lemon grass to the pot, scraping any bacon bits from the bottom.

  4. Remove the meat from the lobster shells, (as well as the head if you are using a whole lobster). Add the lobster meat cut into bite-sized pieces to the pot and sauté for 5 minutes. 

  5. Remove the lobster meat, cover and chill. Break the shells into small pieces with a nut cracker. Add to the mirepoix of vegetables and sauté for 10 minutes. Add the turmeric, garlic, and ginger.

  6. Sauté for five minutes more. Add a quart of water and the wine. Cover and simmer for 20 minutes. Strain

  7. Add the cream to the pot. Bring back to a simmer. Add the lobster pieces. Heat for five minutes more before serving.

  8. Garnish with fresh minced parsley.