Award-Winning Lobster Bisque

In the May 10 edition of the Georgia Bulletin, we featured in the Notable column, the first cook-off by the Southside Ultreya first Men’s Cook-off. 

Thom Miller won first place for his lobster bisque. He kindly shared the recipe. So, if you want to try your hand at it, below is the how-to for the award-winning dish.  

--Andrew

Thom’s Lobster Bisque

½ lb. onion, finely diced	½ lb. leek, finely diced
¼ lb. celery, finely diced	2 ½ lbs. lobster carcasses, rough chopped
1 cup tomato paste	1 lb. butter
12 oz. all purpose flour	2 tsp. paprika
2 qt, light cream, scalded	4 oz. Sherry wine
2 oz. Brandy	to taste;  salt, white pepper, Knorr’s vegetable bouillon cubes, Old Bay Seasoning, and Lowrey’s seasoned salt

Preparation

Bring large pot of water to boil.  Add lobsters head first and boil until cooked through, about 8 minutes.  Using tongs, transfer lobsters to large bowl.  Reserve two cups cooking liquid.  Cool lobsters.

Working over large bowl to catch juices, cut off lobster tails and claws.  Crack tail and claw shells and remove lobster meat.  Closely chop lobster meat: cover and chill in fridge.  Coarsely chop lobster shells and bodies: transfer to medium bowl.  Reserve the juices from lobsters in a large bowl.

In a large sauce pan, melt the butter and sauté the onions, leeks & celery until translucent.  Add the chopped lobster pieces and cook until they turn completely red in color, about 8 minutes.  Add the paste and cook for about five minutes, stirring often.  Add the paprika and the flour and stir until smooth.  Cook for five more minutes.  Add one gallon of water, reserved 2 cups lobster cooking liquid and lobster juices and bring to a boil stirring often until smooth.  Reduce heat to simmer and cook for 45 minutes. 

Strain the bisque in a large strainer, crushing the shells to extract their flavor.  Finish the bisque with the scalded cream, the Sherry and Brandy.  Adjust the flavor to taste with blend of items noted.  Do not re-boil once the cream has been added.  You may desire to thicken with 2 tsp. corn starch.  Hold hot at 160 – 180 degrees F.  Serve in warm crocks garnished with the cooked lobster meat.