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Le montrachet lobster bisque
Artist: _
Categories: Fish, Seafood, Soups & Stews
Yield: 6
Rating: 0
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Ingredients:
2 tbspOlive oil
3 lbsLobster tails, chopped, lg.
-chunks
4 Carrot, sliced
4 Onion, diced
4 Celery, sliced
2 cupDry white wine
1/4 cupBrandy
3 quartWater
4 clGarlic, minced
3 tbspTomato paste
1 tspPaprika
1 pinchCayenne
1/2 tspThyme, dried crushed leaves
1/2 tspTarragon, leaves, dried
3 Dried bay leaves
2 tspCracked black pepper
1/4 cupButter
1/4 cupFlour
3 cupWhipping cream, heated
Salt and white pepper, to ta
-ste
1/4 cupDry sherry
Procedures:
1Recipe by: david ventimiglia heat olive oil in 6-qt.
2Saucepan until it begins to smoke.
3Add lobster pieces.
4Stir until lobster turns red.
5Separate shells from meat and return shells to pot.
6Chop meat into bite-sized pieces and set aside.
7Add carrots, onions and celery to shells and stir until onion is tender.
8Add wine and simmer until reduced by half.
9Add brandy.
10Bring to simmer and carefully ignite, keeping face and clothing away from flames.
11When flames die down, add water, garlic, toma to paste, pariika, cayenne thyme, tarragon, bay leaves and black pepper.
12Stir well.
13Bring to boil, reduce heat and simmer 35 minutes, stirring occasionally.
14Strain through cheese cloth into clean 2-quart saucepan.
15Soften butter in small bowl and knead in flour.
16Bring lobster stock to boil.
17Add flour-butter mixture and stir with whisk until flour-butter mixture dissolves and soup is uniformly thick in texture, about 5 minutes.
18Add hot cream.
19Season with salt and whi te pepper.
20Simmer 1 minute.
21Add sherry and stir.
22Remove from heat.
 
 
 
 

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