Attempted by many, perfected by one, Texas-based Bob’s Steak & Chop House Executive Chef Sean Merchant has mastered the art of true lobster bisque. This steakhouse classic has graced the menu since Bob’s opened its doors in 1993.
Stewed for three hours with a little TLC, heavy cream, sherry, brandy, nutmeg and lobster, this lobster bisque is best served with a 22-ounce bone-in ribeye and good friends that enjoy great food! The delectable delight pairs perfectly with a buttery Chardonnay or an earthy Cabernet Sauvignon and can be devoured year-round by way of spoon or a classic, hot piece of sourdough bread. It’s been described by Bon Appétit magazine as “what you keep coming back for” and we certainly agree!
Corporate Executive Chef Sean Merchant of Bob’s Steak & Chop House humble beginnings started on a 40-acre farm in Keller, Texas, where his family raised Beef Brown Swiss cattle. His culinary career began in high school, when he landed his first job as a line cook at Babe’s Chicken Dinner House in Roanoke, Texas. It wasn’t until Sean began working as a banquet cook at the Texas Motor Speedway that his passion for cooking was ignited. Soon after, he enrolled in the culinary arts program at The Art Institute of Dallas while also taking jobs at the River Crest Country Club and the Lonesome Dove Western Bistro in Fort Worth. While working at the Lonesome Dove, Sean was presented with an opportunity to be a part of acclaimed chef Tim Love’s James Beard Culinary Road Tour to New York City. Upon graduation in 2003, Sean took an Executive Chef position at the Holiday Inn Fort Worth South. Two years later, Sean accepted the position of Executive Chef at Sky Creek Ranch Country Club back in his hometown of Keller, followed by another Executive Chef position at The Covey Restaurant and Brewery in Fort Worth. There, he was able to utilize his talent of pairing food and drink. In November 2011, Sean became the Executive Chef for Bob’s Steak & Chop House at the Omni Dallas Hotel. Today, Sean serves as the steakhouse’s Corporate Executive Chef, where he is responsible for opening all new Bob’s locations, ensures quality and consistency throughout the brand, assists in staff hiring and training, and consults on kitchen design as well as BOH operations. Sean is a member of both the American Culinary Federation and the Texas Chef Association of Dallas, Texas. He attributes many of his culinary successes to his mentors, Chef Carlos Segura and Chef Paul Keese. Sean currently resides in Fort Worth, Texas with his wife, Clarisa, and their two beautiful daughters, Ava and Violet.
Stewed for three hours with a little TLC, heavy cream, sherry, brandy, nutmeg and lobster, this lobster bisque is best served with a 22-ounce bone-in ribeye and good friends that enjoy great food! The delectable delight pairs perfectly with a buttery Chardonnay or an earthy Cabernet Sauvignon and can be devoured year-round by way of spoon or a classic, hot piece of sourdough bread. It’s been described by Bon Appétit magazine as “what you keep coming back for” and we certainly agree!
Ingredients
Lobster Stock 1 lb lobster bodies ¼ cup + 1 Tbsp. tomato paste 1 medium yellow onion, diced 2 stalks celery, diced 1 lb carrots, diced 2 garlic cloves, minced 2 quarts water 1 ½ tsp. cayenne pepper 1 ½ Tbsp. Paprika 5 oz Brandy 1 ½ oz Sherry ¼ tsp. nutmeg Bisque 3 cups heavy cream Cornstarch Slurry Serve with lobster claw and knuckle meat and green onion.Directions
To make the lobster stock: Rub lobster bodies with tomato paste and roast with carrots, celery, onion & garlic in a roasting pan at 375 for 40 minutes. Pull from oven a deglaze pan with a splash of Brandy and Transfer to a dutch oven or large soup pot. Add water, cayenne, paprika, brandy, sherry and nutmeg and simmer for 2 hours. To complete the bisque: Once simmered for 2 hours, blend and strain. Add heavy cream and thicken with cornstarch slurry. Season to taste with S&P and sherry.
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Corporate Executive Chef Sean Merchant of Bob’s Steak & Chop House humble beginnings started on a 40-acre farm in Keller, Texas, where his family raised Beef Brown Swiss cattle. His culinary career began in high school, when he landed his first job as a line cook at Babe’s Chicken Dinner House in Roanoke, Texas. It wasn’t until Sean began working as a banquet cook at the Texas Motor Speedway that his passion for cooking was ignited. Soon after, he enrolled in the culinary arts program at The Art Institute of Dallas while also taking jobs at the River Crest Country Club and the Lonesome Dove Western Bistro in Fort Worth. While working at the Lonesome Dove, Sean was presented with an opportunity to be a part of acclaimed chef Tim Love’s James Beard Culinary Road Tour to New York City. Upon graduation in 2003, Sean took an Executive Chef position at the Holiday Inn Fort Worth South. Two years later, Sean accepted the position of Executive Chef at Sky Creek Ranch Country Club back in his hometown of Keller, followed by another Executive Chef position at The Covey Restaurant and Brewery in Fort Worth. There, he was able to utilize his talent of pairing food and drink. In November 2011, Sean became the Executive Chef for Bob’s Steak & Chop House at the Omni Dallas Hotel. Today, Sean serves as the steakhouse’s Corporate Executive Chef, where he is responsible for opening all new Bob’s locations, ensures quality and consistency throughout the brand, assists in staff hiring and training, and consults on kitchen design as well as BOH operations. Sean is a member of both the American Culinary Federation and the Texas Chef Association of Dallas, Texas. He attributes many of his culinary successes to his mentors, Chef Carlos Segura and Chef Paul Keese. Sean currently resides in Fort Worth, Texas with his wife, Clarisa, and their two beautiful daughters, Ava and Violet.