GOAT Florida Lobster Bisque Recipe | The GOAT Chef™

GOAT Florida Lobster Bisque Recipe | The GOAT Chef™

GOAT Florida Lobster Bisque

Rich. Silky. Loaded with sweet Florida lobster.

This is the Florida steakhouse version of lobster bisque: roasted lobster shells, Cognac, seafood stock, cream, key lime zest, and chunks of sweet Florida lobster folded in at the end.

Lobster Stock

  • Shells from 2 Florida lobsters, about 1½ lb shells
  • 3 tbsp olive oil
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves, smashed
  • 2 tbsp tomato paste
  • ¼ cup Cognac
  • 6 cups seafood stock
  • 2 bay leaves
  • 1 tsp black peppercorns

Bisque Base

  • 4 tbsp unsalted butter
  • ½ cup onion, diced
  • ½ cup celery, diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • ¼ cup Cognac
  • 1 quart lobster stock
  • 2 cups heavy cream
  • 1 tsp key lime zest
  • Kosher salt, to taste
  • Fresh cracked black pepper

The Lobster

  • 1 lb cooked Florida lobster meat, cut into large chunks

Finish

  • Fresh chives, chopped
  • Lemon oil
  • Maldon salt
  • Cracked black pepper

Method

  1. Roast lobster shells at 450°F for 20 minutes until deep red and fragrant.
  2. Sweat onion, carrot, celery, and garlic in olive oil until soft.
  3. Add tomato paste and cook 2 minutes.
  4. Deglaze with Cognac.
  5. Add roasted shells, seafood stock, bay leaves, and peppercorns. Simmer 45 minutes.
  6. Strain through a fine mesh sieve and return stock to the pot.
  7. In a clean pot, melt butter. Add onion and celery. Cook until soft.
  8. Add garlic and tomato paste. Cook 1 minute.
  9. Add Cognac and reduce by half.
  10. Whisk in lobster stock and simmer 10 minutes.
  11. Stir in heavy cream and key lime zest. Simmer gently until slightly thickened.
  12. Blend about 25% of the bisque to thicken while leaving texture.
  13. Fold in lobster meat gently. Warm through. Do not boil.
  14. Ladle into warm bowls and finish with lobster chunks, chives, lemon oil, Maldon salt, and cracked black pepper.

Chef Notes

  • The fresher the lobster shells, the better the stock.
  • Do not over-blend. Texture is what makes it GOAT.
  • The bisque should be silky, not thick like baby food.
  • Pairs perfectly with grilled sourdough or steak.

GOAT Rule

If the spoon doesn't find lobster, start over.


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