Lobster Bisque Recipe Gordon Ramsay: There are a lot of recipes for lobster bisque in the world, but our take on the dish is arguably one of the best. It’s light and delicate, yet robust in flavor. The texture is smooth and velvety, without a hint of thickness or heaviness. This lobster bisque is the perfect way to enjoy this delicious shellfish dish.
Lobster Bisque Recipe Gordon Ramsay
Ingredients Serves 4
4 live lobsters 2 cups dry white wine 1 bunch fresh thyme, plus extra for garnish 2 stalks celery, roughly chopped 2 leeks, white part only 1 stick cinnamon 4 cloves garlic, crushed 8 oz creme fraiche 3 tbsp tomato paste 3 egg yolks Salt and freshly ground black pepper to taste 2 tbsp cornstarch Lobster stock (see below) 1 cup heavy cream Chopped chives
To Make Lobster Stock: The shells of a cooked lobster make a flavorful stock for bisque. To make your own lobster stock, follow these simple steps:
1. Place a lobster in a pot, cover with water and bring to a boil. Boil for 5 minutes and remove from heat. Strain and reserve 2 cups of the stock for making bisque.
2. Add 1 litre of cold water to the pot and add the following: the tail shell, claws, tendrils (you can remove them), coral (the small bits of hard black stuff on the outside edge of the shell) and washed torso. Put back on heat, bring to a boil again and cook over high heat until reduced by half. (You should have about 250 ml/½ cup stock.)
3. Strain the stock again and reserve.
Set up your pot for a rapid boil on a medium high flame, using a wide heavy bottomed pan or dutch oven. Add the wine, thyme and celery to the pot, bring to a boil and then reduce heat to low. Simmer for 15 minutes, until the wine is reduced by half.
Crack in the garlic and cook for another minute. Add half of the reserved lobster stock (save the rest for making bisque). Stir well, bring back to a boil and then immediately reduce heat to low/medium. Simmer at this temperature for 10 minutes. Add the cream and tomato paste and cook for 5-10 minutes.
To Finish: Remove from heat. Stir in the egg yolks and season to taste with salt, pepper and cornstarch. Stir well, mix in the extra thyme leaves and leave to cool for at least 20 minutes (it needs to be at room temperature).
To Serve: Place a bowl of ice cubes in your refrigerator to chill. Pour about half a cup of bisque into each bowl or mug (you will probably use more than half). Top with some lobster tails, place any leftover lobster meat on top. Garnish with some chives sprigs if you wish. Enjoy!
Warning: This recipe requires a bit of patience, especially when the lobster meat is being removed from the shell. It’s incredibly messy and a little scary to watch the first time around. Have a friend nearby in case things go awry!
Note: If you don’t have creme fraiche handy, heavy cream can be substituted in its place. It won’t achieve as rich a flavor and it will be slightly less creamy, but do try to make your own creme fraiche if you can. The original recipe called for half-and-half as well, so if using this substitute make sure to follow the ratio of 1 cup of half & half to 3 tbsp of tomato paste in step
A darkly rich and hearty broth is usually the best ingredient in a lobster bisque but you can’t make it without some lobster meat either.
Normally, I would recommend a large pot to boil the lobsters in and then remove them with tongs so that you don’t have to touch them but that might be hard for you.
The first step is to give each lobster a sharp twist of the head before pulling out its innards. Then give it another sharp twist until its shell cracks open.
With a sharp knife, cut the shell across at an angle and the leg from the body should now come off.
Rinse out the shells and pull out the meat in one piece. Rinse it again and wring it out with paper towels.
Put the lobster meat into a pot of cold water. Bring it up to a simmer over medium heat until all liquid has evaporated and reduce heat to low. Add heavy cream, white wine, milk, salt and cracked black pepper. If you want some béarnaise sauce, add that too at this point. Swirl in chopped chives. Cook for 30 minutes then strain through fine mesh sieve.
For the bisque:
Finely chop a medium leek and sauté in a saucepan with melted butter until soft. Finely dice about half of the cooked lobster meat and stir into the leeks. Add a dash of white wine and a touch of sherry vinegar. Simmer until the liquid has evaporated. Then add equal amounts of lobster stock, milk and double cream, salt and white pepper.
Ladle into bowls and sprinkle each serving with some chopped chives. Add a dollop of béarnaise sauce and finish with a pinch of cayenne pepper.
For the lobster stock:
Put 4 cooked lobster shells from the finished bisque into a pan with 3 quarts of water, 2 cups of white wine and chopped leek. Bring to a boil over high heat then simmer for 1 hour until reduced by half. Strain into another pan through a fine mesh sieve or muslin. Finely chop 2 carrots and 4 celery sticks, add to the stock along with 2 tablespoons tomato puree, salt and pepper. Bring back to a boil and simmer for 30 minutes. Strain again and cool before refrigerating.
To make the béarnaise sauce, put 2 egg yolks in a small bowl and whisk in 4 tablespoons of white wine vinegar, 1 tablespoon Dijon mustard, 2 sticks of butter that has been melted over low heat, salt and pepper. Put in the fridge to cool while you cook the lobster bisque. Whisk together 1 teaspoon chopped tarragon, 3 tablespoons chopped chervil and 1 tablespoon chopped chives with ½ cup of hot melted butter until well combined. Slowly add chilled béarnaise sauce to your mixture while whisking constantly until incorporated.
Add a pinch of cayenne pepper to your lobster bisque for the last 10 minutes of cooking. It adds a nice bite, but don’t overwhelm the delicate flavor of the others ingredients.
Steps: Finely chop one medium leek and sauté in a saucepan with melted butter over medium heat until soft. Finely dice about half of the cooked lobster meat and stir into the leeks. Add a dash of white wine and a touch of sherry vinegar. Simmer until the liquid has evaporated. Then add equal amounts of lobster stock, milk and double cream, salt and white pepper.
For the lobster stock: Finely chop 4 cooked lobster shells from the finished bisque into a pan with 3 quarts of water, 2 cups of white wine and chopped leek. Bring to a boil over high heat then simmer for 1 hour until reduced by half. Strain into another pan through a fine mesh sieve or muslin. Finely chop 2 carrots and 4 celery sticks, add to the stock along with 2 tablespoons tomato puree, salt and pepper. Bring back to a boil and simmer for 30 minutes. Strain again and cool before refrigerating.
For the bisque: Finely chop a medium leek and sauté in a saucepan with melted butter until soft. Finely dice about half of the cooked lobster meat and stir into the leeks. Add a dash of white wine and a touch of sherry vinegar. Simmer until the liquid has evaporated. Then add equal amounts of lobster stock, milk and double cream, salt and white pepper.
Lobster is a luxurious dish, only for the most special and auspicious occasions. At least, that’s what I thought until I was offered a bowl of Lobster Bisque following an aviation lecture at Cambridge University. It was so delicious, I had to ask the organizers who cooked it up – and found out it was none other than celebrity chef Gordon Ramsay.
So here’s my take on this classic dish: you may not have his exact recipe but with some help from online recipes like this one, you can still create a delicious lobster soup, with fresh vegetables and perhaps some truffle oil or a splash of cognac.
2 large lobster tails, chopped (you’ll need about a 1/2 pound of lobster meat)
2 tablespoons unsalted butter
6 cups / 1.4 liters vegetable broth (see note)
1 cup / 250 g peeled and diced potatoes (such as Yukon gold)
1 cup / 100 g diced celery root (celeriac) or swede (rutabaga), peeled and cut into 1/4-inch dice
1 tablespoon unsalted butter + 2 teaspoons extra for drizzling at the end, plus more as needed to keep everything from sticking to each other.
1/2 cup / 100 g diced leek
1/2 cup / 100 g diced onion
1/4 cup / 30 g chopped Italian flat-leaf parsley
Salt and white pepper to taste
Aromatics: 1 bay leaf, 10 black peppercorns, 2 large sprigs fresh thyme or 1 teaspoon dried thyme.
Croutons (toasted bread cubes) / Truffle oil or sauted mushrooms.
Method: In a deep pot over medium-high heat add the butter and sliced onion. Fry until translucent then add the potatoes and cook for a few minutes more, stirring occasionally. Add the celery root or swede and continue cooking until everything is soft. Add the lobster, season with salt and pepper, bay leaf and thyme sprigs. Add the vegetable broth, turn down the heat to low and simmer for 30 minutes. Skim off any foam that rises to the surface and discard it. Using an immersion blender or standard blender (with a tamper) very carefully process the soup until smooth; avoid splashing in case of steam bubbles, then remove it from heat. (You could use an upright blender if you’re careful not to splash.) Add the butter as needed to keep everything from sticking to each other while blending. Taste and adjust seasoning as needed. [Note: For those who don’t have broth, substitute with a high-quality chicken stock. The amount needed also depends on how much lobster you are using; if you use a 1-pound lobster tail, this recipe will only serve 2 people. Repeat again with the Dalbhais and garlic.]
Taste for seasoning and adjust as needed. For the final flourish, heat 2 teaspoons of butter until it foams slightly. Once done, pour it over the soup immediately before serving. Offer a bowl of croutons on the side. Serve with truffle oil drizzled on each bowl (optional). [If you don’t have any crusty bread cubes at home to add some crunch to your soup, you could substitute with sauteed mushrooms. You could also transfer the soup to a slow cooker and let it simmer overnight for an even more intense flavor. If you don’t have truffle oil, use fresh mushrooms instead to serve as a garnish.
Prawn Bisque Recipe Gordon Ramsay
This hearty dish is perfect for all seasons. It’s easy to make and tastes delicious. The creaminess of the bisque balances nicely with the saltiness of the croutons. Served with lemon wedges, this bisque is delicious and satisfying.
1.5-2 cups of croutons (cereal) 1 cup of heavy cream 1 cup of chicken stock (vegetable stock works well too) 5 medium sized crayfish tails 2 pounds large raw prawns, deveined, tails intact 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Tabasco Sauce 2 tablespoons brandy 3 peeled and sliced lemons Overview:
1. Start by placing the croutons in a pot and cooking them in a small amount of water until they’re soft. Set aside to cool while preparing the other ingredients; 2. In a medium sized pot heat up the cream; 3. Place the crayfish tails and prawns in the pot and cover with chicken stock; 4. Heat up over medium heat until it boils then reduce to a simmer; 5. In a small bowl mix all the ingredients together, including the cream and croutons; 6. Once they’re all mixed together add them to the pot along with the crayfish tails, Worcestershire sauce, Tabasco Sauce, brandy and lemons; 7. Cover and cook for 25-35 minutes or until everything is cooked through, stirring occasionally (the bisque can be slightly runny at this point); 8. Once done remove from heat and serve immediately with lemon wedges.
List of possibe alternative/substitute ingredients
- tomato purée
- lobster heads
- soup (powdered)
- soup (canned)
- soup (left overs)
- stick celery
- crab bodies
- creamy soups
- French soup
- shellfish soup
- brandy butter
- beef (cured)
- beef (canned)
- cornish crab
- poached lobster meat
- poached lobster meat (canned)
- british crab lobster
- Louisiana-style bisque soup
- Louisiana-style bisque soup (canned)
- gourmet seafood soup
- creamy seafood soup
- teaspoon tomato paste
- tomato chutney
- plum tomatoes
- fresh tomatoes
- unsalted butter
- rice in butter
- Whip butter
- cups of stock
- wine of choice
- cups of stock (cubes hydrated)
- cups veal stock
- cups chicken stock
- pinch cayenne pepper
- dash of pepper
- sour cream
- rib celery
- tablespoon olive oil
- tablespoon brandy
- tablespoon lemon juice
- beef broth
- springy pasta dough
- layers of dough
- béchamel sauce
- dark sauce
- Feel free to serve this dish to 10 persons according to this recipe. (jangorecipes.com)