Lobster bisque made lectin free with mirepoix and cognac flambé just like Julia Child's. A few gut-friendly swaps and this LFG lobster bisque is still richly delish.
Lobster bisque is a luxuriously rich soup layered with flavors of cognac, shellfish, butter and cream. Julia Child's recipe is the most renowned one I know of and perhaps the basis by which all lobster bisque recipes are measured. I hope mine stands up.
Julia used rice to get the silky, thick texture and when she added the cognac (or sherry) she set the soup ablaze, flambé style, as featured in her famous cookbook Mastering the Art of French Cooking.
For Julia's recipe, she used whole live lobster. Julia's lobster bisque would take you about three hours from start to finish. However, my LFG recipe, takes only about 35 minutes. I'm using a couple of wild caught lobster tails I picked up for $12 total at my local grocer.
Using just the tail is a lot cheaper, easier and faster than Julia's traditional method. However, I do recommend learning how to cook, and actually cooking, a whole, live lobster at least once in your life because it is an experience you'll never forget.
Instead of rice, I made a béchamel cream sauce to thicken the soup. And I took a couple liberties with the spices by adding saffron and a hint of star anise to the homemade lobster stock. Now, let's get to making this quick and easy, but equally decadent, LFG lobster bisque.
LFG Lobster Bisque
2 T French Butter
1 C Mirepoix (2:2:1 chopped carrots, onion, celery)
(2) 4 oz Wild Caught Lobster Tails
1 Clove Garlic
1/3 C Cognac
2 1/2 C Water
1 Pinch Smoked Paprika
1 Bay Leaf
1/4 t Tarragon
1 Pinch Saffron
1 Star Anise
1/2 t Salt
1/4 t White Pepper
1 - 2 T Pomi Strained Tomatoes
Bechamel Cream Sauce
2 T French Butter
2 T Tapioca Flour
1 C Compliant Milk (your choice)
1 C Organic Grassfed Heavy Cream
Step 1: Make the Lobster Stock
In a cast iron enamel Dutch oven like Le Creuset, melt 2 tablespoons butter. Add mirepoix, cover and cook on low for 10 minutes. Next, add lobster tails, and peeled and smashed garlic. Add cognac and light the mixture by shaking it over high flame or with a long butane lighter. Watch your eyebrows! When the flames die, add 2 1/2 cups water, paprika, bay leaf, tarragon, saffron, star anise, salt and white pepper. Bring to a boil, then simmer 3 minutes. Remove the tails from the stock temporarily. With a kitchen shears, cut the tails open on the belly side. Remove the cooked meat, cut or tear it into pieces and set aside to garnish the soup later. Return the shells to the stock and continue simmering for 10 more minutes.
Step 2: Make the Béchamel Sauce
In a medium saucepan, melt 2 tablespoons butter. Whisk in 2 tablespoons tapioca flour to make a roux. Whisk in 1 cup each of milk and organic grassfed heavy cream until the sauce thickens. You've made béchamel cream sauce. Set aside.
Step 3: Puree the Lobster Stock
Remove the shells, bay leaf, and star anise from the stock. Pour hot stock into a blender. Puree until smooth. Pour the stock through a strainer back into the Dutch oven. Bring to a boil.
Step 4: Whisk in the Béchamel
Into boiling broth, whisk the cream béchamel sauce. Access color and add 1 - 2 tablespoons of strained tomatoes until you achieve the right light peach color of lobster bisque. Simmer the soup for 15 more minutes.
To serve, ladle the soup into soup plates or bowls and garnish with cooked lobster pieces, chives and saffron.
Pairs with Champagne. Bon Apetit!