Chef/owner Arnaldo Carreira
Orlando’s Seafood Grill
The incredible oceanic flavours present in this silky bisque make it ultra special.
2 live lobsters, 1 1/2 lbs each
8 cups water (enough to cover lobsters)
1 Tbsp sea salt
2 bay leaves
1 garlic clove, peeled
1 onion, finely diced
1 bunch cilantro
fresh ground pepper, to taste
olive oil to coat
5 tsp Madeira wine
3 cups milk
1/2 cup flour
3 Tbsp butter
- In a large pot, place lobsters and fill with water to cover them. Remove lobsters.
- Add sea salt, bay leaves, garlic, half an onion, cilantro and ground pepper to water. Bring to a boil.
- Add live lobsters and continue boiling for 12 minutes.
4. Remove lobsters from pot and set aside to cool. Continue boiling broth for another 45 minutes.
- Preheat oven to 400°F.
- Once the lobsters are cool enough to handle, remove tails and claws and set aside.
- Using a sharp knife, cut the lobster heads in half. Remove the sack at top of the head and discard.
- Cut the heads and shells into small pieces.
- On a baking sheet, coat heads, legs and shells with olive oil and other half of onion. Bake for 1 hour.
- Add shells, heads, legs, and roasted onions to the broth. Continue boiling for 20 minutes.
- Using a strainer, remove shells from broth. Use a hand blender to combine flavours.
- Strain the broth into a new pot.
- In a medium-sized pot, mix together all ingredients over low heat until thickened.
- Add stock if it becomes too thick.
- Whisk béchamel sauce into broth over medium heat. Whisk constantly to desired thickness.
- Using lobster crackers and picks, remove meat from lobster tails and claws. Chop meat into small pieces. Add to soup just before serving, allowing to heat.
- Add 1/2 tsp of Madeira wine to each bowl while serving.
Yield 10 servings