This lobster bisque recipe is the real deal, made with butter, cream, brandy, and - of course - live lobster.
INGREDIENTS
- 2 live lobsters (about 1 1/2 pounds each)
- 1 onion, chopped
- 2 rib celery, chopped
- 3 quarts cold water (this will reduce by about half during the entire cooking process)
- 3 cloves garlic
- 4 springs fresh thyme
- 1 bay leaf
- 1 cup crushed tomatoes
- 1/4 cup tomato paste
- 2 tsp paprika
- 1/3 cup white long grain rice
- 2 tbsp cheap brandy (inexpensive brandy tends to be a little sweeter, and works well here)
- 1/2 cup heavy cream, or more if you like it creamier
- salt and cayenne to taste
- 1 tbsp chopped tarragon to garnish
One word of warning: this recipe requires live lobsters, brandy, and heavy cream. If you can’t get, or don’t want to use those ingredients, then you’ll have to make something else. Sorry, but this recipe is too sacred for substitutions.
Speaking of live lobsters, I know many are skeptical that these “bugs” can actually feel pain, but to play it safe, I recommend putting them in the freezer for 20 or 30 minutes to knock them out cold before their ultimate demise.
