1 Lobster Tail, thawed
2 Claws
2 tbsp Olive Oil
Paprika, a few shakes
1 tbsp Butter, softened
1 sprig Fresh Parsley, chopped
1 Garlic Clove, minced or chopped
1/4 cup Hot Water
Cut the Lobster Tail down the center of the top center towards the fan of the tail. Pull the meat out and prop over the top of the shell, leave the meat attached at the very end of the fan tail. Fully coat the meat with Olive Oil, then shake Paprika over the top. Place in an Oven safe dish and bake at 375 degrees 1 1/2 minutes per oz. For example, 10 oz Lobster Tail bakes for 15 minutes. If the claws weren’t previously cooked, add them to the baking, otherwise wait for the broil. After baking, mix the Butter, Garlic and Parsley together and smear over the top of the Lobster meat. Place the Claws inside the dish and add the water. Then place the Lobster back in the oven under a High Broil, approximately 6 to 8 inches away from the heat and cook for another 3 to 5 Minutes. Watch it carefully so it’s not to burn, but allow a nice crisp golden color over the top.
Lobster Bisque isn’t over rated, but it is often over cooked. You’ll find that most recipes use a ton of cream to define their soup recipe as a “bisque”, then hours of waiting time to reduce. Is all of this really necessary? I say Nay-nay! I’ll prove it to you in this recipe I’ve developed that not only cuts your cooking time in half but knocks out 2/3 of the fat content because you don’t really need that much cream. Even Bobby Flay’s Lobster Bisque recipe has 6 cups of Heavy Cream in it. Crazy! I use only 2 and I promise you it’s just as good and if not, even better.
In this Lobster Bisque Recipe I’m going to be using Langostino Lobster. I honestly prefer Squat Lobster if you have it available. The benefits of each are the same but there are some differences. First, the price is incredibly reasonable. I bought 3 pounds of solid meat, not shell, for just 20 bucks! The difference in my opinion is a sweeter, softer lobster tail meat when you are using Squat Lobster to make Lobster Bisque. Don’t ask me why, it’s just that way. Regardless of the reasons, they’re both very affordable and they both make a very impressive Lobster Bisque come to life.
Lobster Bisque Ingredients:
1 cup water 2 tsp Tomato Bouillon 6 Roma Tomatoes 2 Celery Stalks 1 Carrot 3 Garlic Cloves 1 Tbsp Chopped Ginger 3 Parsley Sprigs 3 Large Basil Leaves 3/4 cup Red Wine (sweet)
1 Onion 2 Tbsp Butter 1/3 cup Corn Starch 2 cups Heavy Whipping Cream 1Tbsp Italian Seasoning 1 tsp Ground Black Pepper 2 lbs Langostino Lobster tails
Set the water and bouillon on medium heat on the stove. Combine all the vegetables except for the onion in a food processor or blender and puree. Then add mixture to the Tomato Stalk. Chop onion and sauté until Caramelized, and then add the Corn Starch and Cream. When the Cream thickens like a country gravy, add the seasoning and add all the onions and cream to the soup. Chop half of the Langostino Lobster tails into small pieces and add to the Bisque. Stir frequently and wait to reduce; 20 to 25 minutes. It will burn the bottom if you’re not stirring! Once it has reduced to your desired consistency, add remaining Lobster tails and serve. If you are using large lobsters for this Lobster Bisque Recipe, all directions still apply, only adding the meat in increments isn’t necessary.
