One-Pot Wonders

Cheap! and Easy Lobster Corn Bisque

by:
January 14, 2014
Author Notes

This is a relatively cheap and luxurious lobster bisque that maximizes flavor by using every part of the lobster, apart from the "gunk". We started making this regularly last summer, but now enjoy it year round. I serve this with a crusty baguette. —MP

  • Serves 4
Ingredients
  • 1 lobster
  • 1 ear of corn
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 strips of thick cut smoked bacon, cut into lardons
  • 1 cup heavy cream
  • 1 cup 1% milk
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 yellow onion, rough chop
  • 1 medium potato, peeled and diced (I used Yukon Gold)
  • .5 teaspoons worchestershire sauce
  • .25 teaspoons cayenne (scant 1/4 teaspoon)
  • 1 teaspoon salt (or to taste)
  • .5 teaspoons freshly ground black pepper
  • 2 teaspoons tomato paste (2 heaping teaspoons)
  • handful of freshly chopped Italian parsley
  • crusty baguette (optional, but awesome)
In This Recipe
Directions
  1. Steam the lobster in a large pot with the corn, then set both aside to cool. Remove and reserve the meat from the shells and the corn from the cob. Discard the head of the lobster, but keep the remaining shells and the cob.
  2. Rinse and dry your large pot. Cook the bacon lardons for 4-5 minutes over medium-low heat until browned and crisp. Remove and reserve.
  3. Add the butter to the bacon fat (I know...) then add the chopped onion and cook over medium-low heat for ~7 minutes until translucent but not brown. Add tomato paste and cook for 1 minute. Add white wine to deglaze the pan and let it cook until the smell of alcohol is diminished (~2 minutes).
  4. Add cream, chicken stock, worchestershire, cayenne, potatoes, lobster shells and corn cob and bring to a simmer. Partially cover the pot and simmer on low for 30 minutes.
  5. Using tongs or a slotted spoon, remove the largest pieces of shell, onion, and potatoes and the corn cob and discard all. Place a strainer over your soup terrine and carefully pour the stock into the terrine to strain.
  6. Return the newly smooth stock to your pot, add the 1% milk and bring to a simmer.
  7. Turn off the stove. Add the cooked lobster and parsley. Allow to stand for 1-2 minutes until lobster is warm. Garnish each bowl with a handful of crisp bacon and serve with crusty bread.
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