Did lobster bisque tonight. We used the instant pot for making the broth and Costco lobster tails cooked sous vide. It's shockingly easy and can be made in a little over an hour but tastes like it was all day.- the basic premise is that lobster shells contain a ton of the flavor. You can instant pot them with some celery/carrot/onion roux to make an awesome soup.
~2.5 lbs of lobster tails or 2 whole lobsters
2 medium sized carrots
4 celery ribs
2 medium onions
2 quarts of chicken broth (or if you are feeling fancy, use Lobster juice from Whole Foods or any other seafood broth)
1 cup heavy cream. You can use milk but it's freaking lobster, it deserves cream.
1/2 can of good quality tomato paste
~ 2 teaspoons Worcestershire sauce or Vietnamese fish sauce
~ 2 teaspoons old bay seasoning
1/4 cup brandy or cooking sherry
~ 4 cloves of garlic (we love garlic so I use 6)
Fresh thyme or dried thyme (or tarragon)
Chives and/or Parsley for garnish
Crème fraîche for garnish
Chop the veggies into small chunks
Put the onions in the instant pot and start the sauté cycle, with a bit of olive oil. Let cook until starting to soften, then add the other veggies and garlic. Get them good and mixed up. Deglaze the pot with the brandy and get all the tasty scrapings.
Remove the meat from the shells. I generally do this by cutting top and bottom and pulling the meat out sideways. Costco freezes their lobster tails before selling so the meat comes out easily this way. Seal in a sous vide bag with a pinch of thyme and about 2 tablespoons of butter, and cook for 45 mins - 2 hrs at 129.
Take the shells and dump them in with the veggies in the instant pot, and cover with broth. Add fish sauce or Worcestershire sauce, old bay and thyme. Seal, turn off sauté and pressure cook high for 15 min. Do a natural pressure release.
Pull the meat from the sous vide and drain the bag, reserving the melted butter and lobster flavor. Cut meat into bite sized pieces and put into the serving bowls.
Pick the shells out of the veggies and discard. Reserve 3 cups of the cooked veggies and stick in a blender, add the butter mixture from the sous vide bag and tomato paste, and blend until smooth. This emulsified the butter and helps stop it from separating.
Run the rest of the broth through a fine strainer and place back in the instant pot. Add the blended veggies, and the cream. (You can also do this on the stove)Add the heavy cream and then salt and pepper to taste. I usually start with 2 teaspoons of salt for the batch. Lots of fresh pepper. Serve immediately by ladling into soup bowls over the lobster meat. Add a dollop of crème fraîche and some parsley or chives and enjoy!
Silicon Valley Dad, who loves cars, cooking, clothes and cameras