Name: Gordon Ramsay's Luxurious Lobster Bisque
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Ingredients: 2 (1.5 lb) live lobsters (or 3 lbs raw lobster shells and 1 lb raw lobster meat); 2 tbsp unsalted butter; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 2 tbsp tomato paste; 1/4 cup brandy or cognac (or dry white wine); 6 cups high-quality fish stock; 1 bay leaf; 1 sprig fresh thyme; 1 cup heavy cream; Salt and freshly ground black pepper to taste; Pinch of cayenne pepper (optional); Fresh chives or parsley, for garnish (optional)

Description

Master the art of Gordon Ramsay’s iconic Lobster Bisque with this detailed, step-by-step guide. Achieve a rich, velvety texture and deep, complex lobster flavor right in your own kitchen.

Ingredients

2 (1.5 lb) live lobsters (or 3 lbs raw lobster shells and 1 lb raw lobster meat)
2 tbsp unsalted butter
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1/4 cup brandy or cognac (or dry white wine)
6 cups high-quality fish stock
1 bay leaf
1 sprig fresh thyme
1 cup heavy cream
Salt and freshly ground black pepper to taste
Pinch of cayenne pepper (optional)
Fresh chives or parsley, for garnish (optional)

Instructions

1. Prep Lobster: If using live lobsters, humanely dispatch. Twist off tails and claws. Extract raw meat and reserve. Crack shells into small pieces.
2. Roast Shells: Preheat oven to 400°F (200°C). Spread shells on a baking sheet and roast for 15-20 minutes until red and fragrant.
3. Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion, carrots, and celery; sauté 5-7 minutes until softened. Stir in minced garlic and tomato paste; cook 2-3 minutes.
4. Deglaze: Add roasted shells to the pot. Pour in brandy; carefully ignite (if comfortable) or simmer 1-2 minutes. Scrape up browned bits from the bottom.
5. Simmer Stock: Add fish stock, bay leaf, and thyme. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 45-60 minutes.
6. Strain: Remove bay leaf and thyme. Ladle contents through a fine-mesh sieve into another pot, pressing solids firmly. Discard solids. For extra smoothness, strain again through cheesecloth.
7. Finish Bisque: Return strained stock to a clean pot. Bring to a gentle simmer. Whisk in heavy cream. Blend with an immersion blender or in batches in a regular blender until silky smooth.
8. Season: Taste and season with salt, pepper, and cayenne pepper to perfection.
9. Serve: Ladle into bowls. Garnish with reserved lobster meat, fresh herbs, or a swirl of cream. Serve hot with crusty bread.

Prep Time: 45 mins
Cook Time: 1 hour 30 mins