Ingredients:
- 1 leek , halved lengthwise and coarsely chopped
- 1 unpeeled head of garlic , halved crosswise
- 1 bay leaf
Directions:
- Boil water in a large stock pot.
- Twist claws and tails off lobsters and reserve bodies. Add claws and tails to the boiling water. Simmer tails for 3 minutes, and claws until they turn bright red all over, about 8 minutes. Remove lobster pieces as they finish cooking and place in a large bowl. Reserve the cooking liquid.
- Let the lobster cool slightly. Crack claws and remove the meat from the tails and claws, cover and refrigerate.
- Twist legs off the lobster and cut the bodies into large pieces.
- Heat olive oil in a large enameled cast-iron casserole. Add fennel, celery, carrot, onion, leek and garlic and cook over moderately high heat, stirring frequently, until the vegetables are browned, about 8 minutes.
- Add legs and body pieces to the casserole and cook over high heat, stirring, until shells start to brown, about 8 minutes.
- Sprinkle flour evenly over the shells and stir well. Add tomato paste and cook, stirring, until it starts to brown, about 3 minutes.
- Stir in wine and Armagnac and simmer for 3 minutes.
- Stir in thyme, bay leaf, saffron and the reserved lobster cooking liquid until smooth.
- Simmer broth over low heat, skimming occasionally, for about 1 1/2 hours. Strain broth and press on the solids to extract as much liquid as you can. Return broth to the casserole.
- Add heavy cream to the casserole and simmer for 5 minutes. Season the bisque with salt and pepper.
- Cut reserved tail and claw meat into 1 pieces. Add the meat to the simmering bisque and cook until just heated through, about 1 minute.
- Add a splash of Armagnac to 8 soup plates. Ladle the lobster bisque into the soup plates, garnish with the parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 521.05 Kcal (2182 kJ) | ||
| Calories from fat | 152.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.91g | 26% | |
|---|---|---|---|
| Cholesterol | 215.56mg | 72% | |
| Sodium | 81.34mg | 3% | |
| Potassium | 505.2mg | 11% | |
| Total Carbs | 18.72g | 6% | |
| Sugars | 3.58g | 14% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 60.03g | 120% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 109.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 64.49 Kcal (270 kJ) | ||
| Calories from fat | 18.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 26% | |
|---|---|---|---|
| Cholesterol | 26.68mg | 72% | |
| Sodium | 10.07mg | 3% | |
| Potassium | 62.53mg | 11% | |
| Total Carbs | 2.32g | 6% | |
| Sugars | 0.44g | 14% | |
| Dietary Fiber | 0.46g | 15% | |
| Protein | 7.43g | 120% | |
| Vitamin C | 1.8mg | 24% | |
| Iron | 0.1mg | 6% | |
| Calcium | 13.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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