For rich, creamy lobster bisque, start with a deeply flavorful lobster-shell stock.
Cooking the tails and claws separately from the rest of the lobster guarantees that the meat remains tender and juicy.
Let's start from a very simple premise: Lobster bisque is little more than a gussied-up lobster stock. It's important to start there, because many lobster bisque recipes, in all their convoluted twists and turns, can obscure that. Just take Julia Child's as an example: I had to reread it about 10 times before I was able to make sense out of all the needlessly complicated components.*
Then take all the leftover shells from the claws and tails, along with the chopped-up raw bodies, and make stock with that. The result is plenty of flavor in the broth, and perfectly cooked meat.Lobster flavor tip: When shelling and chopping the lobster parts, set your cutting board inside a rimmed baking sheet. The sheet will catch all the juices from the lobster, which you can reserve for the stockpot later, ensuring that you lose none of that great lobster flavor.
If you really want an extra-thick broth, sure, you can still blend some cooked rice into the pot , but I didn't need it.This is the step that gives most people pause, and I understand why. Having to kill a living creature isn't fun. But if you want to make lobster bisque, youA lobster, like many shellfish, will start to break down and go bad rapidly once it dies.
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