This recipe is featured in Pepperrell Cove
Since they serve so many lobsters at The Wharf, (one of the venues at Pepperrell Cove) they have access to fresh Maine lobsters all summer long. They make a LOT of lobster stock.
- Servings Serves 8-10
- 113 grams (1/4 pound) unsalted butter
- 2 large shallots, finely chopped
- 2 large cloves garlic, finely chopped
- 237 ml (1 cup) brandy or Cognac
- 454 grams (1 lb) chopped fresh tomatoes or crushed canned tomatoes
- 3.8 liters (1 gallon) lobster stock, homemade if possible
- 946 ml (1 quart) heavy cream
- 30 grams (2 tablespoons) chopped fresh tarragon, plus additional for garnish
- 57 grams (¼ cup) granulated sugar*
- 113 grams (½ cup) corn starch
- Salt and pepper to taste
- Fresh cooked lobster meat, for garnish
*Sugar will bring out the natural sweetness of the lobster.
1. In a large stockpot or Dutch oven, melt the butter and add the chopped shallots and garlic, cooking them until golden. Carefully add the brandy or Cognac and simmer until the alcohol evaporates.
2. Add the chopped tomatoes and lobster stock. Bring to a boil and let it simmer for about an hour on low heat. Add the cream, 30 grams (2 tablespoons) tarragon, and sugar. Simmer for another 10 minutes, being careful not to let the cream boil.
3. Thoroughly mix the corn starch and 237 ml (1 cup) cold water water. Slowly whisk into the bisque until smooth and creamy. Season to taste with salt and pepper. Garnish with fresh lobster meat and tarragon and serve immediately.