Lobster Bisque – Sopa de Creme de Lagosta
This Lobster Bisque is creamy and full of great savory flavor. Next time you have some leftover lobster shells save them or freeze them to make seafood broth or this perfect special occasion bisque. You can also use leftover shrimp shells to make seafood broths and soups. I hope you enjoy this soup as much as my family did. I also made fresh sourdough bread croutons to serve in the soup but this is optional to your taste.
4 cups lobster shells (or more if you prefer)
1 to 2 cups lobster meat cut into pieces
4 cups seafood or chicken broth
1 cup water
1 cup white wine
2 tablespoons Portuguese brandy or sherry
1 large onion (chopped)
2 carrots (chopped)
1/4 cup tomatoes (chopped)
1 and 1/2 tablespoons paprika
1/4 cup flour
2 cups half and half
4 tablespoons butter
2 or 3 tablespoons olive oil
2 teaspoons salt
3 sprigs parsley
5 pepper corns
1/4 teaspoon nutmeg
1/4 teaspoon thyme
Place lobster shells in the olive oil and saute for a few minutes. Add the onion and carrots and cook for about 5 minutes stirring often. Add the rest of the ingredients except the lobster pieces, flour, butter, and half and half.
Let cook on medium for about 30 minutes stirring once in a while.
In a small skillet add the butter and 1/4 cup flour and make a paste. Set aside.
Pour the lobster and vegetables into a sieve or very fine strainer into a large heavy pan. Mix the shells well so all the juices go through.
Place pan on low heat and let come to a slow simmer. Add the brandy, and butter/flour paste. Mix well and let it simmer for another 10 minutes or longer on low heat until it forms a creamy consistency.
To serve add a few pieces of lobster in each bowl.