Jeremy Barrett, Elway’s


Item: Lobster Bisque                                               Categories:
Date: 6/11/2018                                                           Revised:


Ingredients: Quantity: Procedures:
Lobsters, live



Cold water













Canola Oil

Yellow Onion



Whole Garlic

Lobster Shells, cleaned and roasted

Lobster cooking water from first step.

White wine






Lobster Stock

Idaho Potatos, peeled cubed

Heavy Cream



Black Pepper

Sherry vinegar

Canned tomatoes

Tomato paste









2 each

2 gallons

1 gallon

1 gallon













1/8 cup

1 cup

1 cup

1 cup

¼ cup

2 each lobsters

1 cup

2 gallons






1 gallons

1.5 pounds

1 cup

1/4 cup

1.5 tsp

½ tsp

1/4 cup

1 14 oz  can

1/8 cup


1 small pinch

Put the water in a large pot, bring to a boil.


Combine ice and cold water in a container and set aside


Once water has reached a boil, add live lobsters, boil for three minutes.


After three minutes, transfer lobster to ice water and let cool for 15 minutes. Reserve lobster cooking water.


Separate meat from shells, set aside shells for next step, reserve shells for serving.



In a hot kettle, add canola oil, After that, add the lobster shells and saute until bright red. Add the carrots, celery, onions and garlic. Cook for about 10 minutes, until translucent and aromatic. Then, add white wine, cook until wine is almost all evaporated, about 5 minutes. Add the water and bring to a boil. Once boiling, turn down the heat and bring to a simmer, cook for 2 hours. Strain the stock with a china cap and then a chinoise. Set aside stock for next atep.



Add the stock back into the hot kettle. Add the potatoes, tomato paste, paprika, and canned tomatoes and reduce by approximately a third. Blend the mixture until it is no longer chunky and is smooth. Add the saffron and let bloom for ten minutes. Bring back to a boil, then take off the heat.



Add the brandy, salt, pepper, and sherry vinegar. Then serve garnished with lobster meat.


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