02-28-2005, 01:32 AM
Lobster Bisque Ingredients:
2 live Maine lobsters, 1ΒΌ pounds each
3 tbsp. olive oil
1 tbsp. fresh chopped garlic
1 tbsp. fresh chopped shallots
5 large celery stalks, rough chopped
4 carrots, peeled and rough chopped
1 large onion, rough chopped
2 bay leaves
1 tbsp. black peppercorns, whole
1 tbsp. fresh thyme leaves, stem removed
8 ounces tomato puree
1/2 cup all-purpose flour
1/2 cup butter, salted
1 quart heavy whipping cream
1 quart water
1/4 cup chopped fresh chives
1/8 tsp. cayenne pepper
1/2 cup cream sherry
1/2 cup fresh chopped parsley
Salt and fresh ground black pepper
![[Image: spacer.gif]](http://www.redlobster.com/i/spacer.gif)
Preparation:
1. Prepare lobster by cutting in half lengthwise through the head and body first. Remove tail halves, and claw and knuckle sections. These are the sections with the meat for the bisque. Cut the body into two-inch pieces. 2. Heat oil on medium high heat in a four-quart stock pot and add the chopped onions, garlic, shallots, carrots, celery and all of the lobster. Cook on medium to medium-high heat, stirring continually for 10-12 minutes or until the lobster shells start to turn red. 3. Remove just the lobster pieces that contain meat and let cool for ten minutes. Deglaze the pan with the sherry. 4. Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree. Cook, stirring for another 5 minutes. 5. Place the water and heavy cream into the pot and bring to a boil. Remove lobster meat from cooled lobster and reserve for the final presentation. Add the remaining shells to the creamy stock. Let simmer and reduce by 25 percent. 6. In a separate three-to-four-quart pot, melt butter on medium heat. Stir in flour with a wire whisk to make a roux. Lower heat and slowly cook the flour and butter for about five minutes. The roux should be blond in color and have a buttery aroma. 7. When the creamy stock is reduced, strain into the pot with the roux, and whip with a wire wisk. Discard the shell and vegetable mixture. 8. Chop the lobster meat into half-inch pieces and stir into bisque. Salt and pepper to taste. 9. Portion bisque into your favorite cup or bowl, and garnish with chopped chives.Chef's Tip:
Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.
2 live Maine lobsters, 1ΒΌ pounds each
3 tbsp. olive oil
1 tbsp. fresh chopped garlic
1 tbsp. fresh chopped shallots
5 large celery stalks, rough chopped
4 carrots, peeled and rough chopped
1 large onion, rough chopped
2 bay leaves
1 tbsp. black peppercorns, whole
1 tbsp. fresh thyme leaves, stem removed
8 ounces tomato puree
1/2 cup all-purpose flour
1/2 cup butter, salted
1 quart heavy whipping cream
1 quart water
1/4 cup chopped fresh chives
1/8 tsp. cayenne pepper
1/2 cup cream sherry
1/2 cup fresh chopped parsley
Salt and fresh ground black pepper
Preparation:1. Prepare lobster by cutting in half lengthwise through the head and body first. Remove tail halves, and claw and knuckle sections. These are the sections with the meat for the bisque. Cut the body into two-inch pieces. 2. Heat oil on medium high heat in a four-quart stock pot and add the chopped onions, garlic, shallots, carrots, celery and all of the lobster. Cook on medium to medium-high heat, stirring continually for 10-12 minutes or until the lobster shells start to turn red. 3. Remove just the lobster pieces that contain meat and let cool for ten minutes. Deglaze the pan with the sherry. 4. Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree. Cook, stirring for another 5 minutes. 5. Place the water and heavy cream into the pot and bring to a boil. Remove lobster meat from cooled lobster and reserve for the final presentation. Add the remaining shells to the creamy stock. Let simmer and reduce by 25 percent. 6. In a separate three-to-four-quart pot, melt butter on medium heat. Stir in flour with a wire whisk to make a roux. Lower heat and slowly cook the flour and butter for about five minutes. The roux should be blond in color and have a buttery aroma. 7. When the creamy stock is reduced, strain into the pot with the roux, and whip with a wire wisk. Discard the shell and vegetable mixture. 8. Chop the lobster meat into half-inch pieces and stir into bisque. Salt and pepper to taste. 9. Portion bisque into your favorite cup or bowl, and garnish with chopped chives.
Chef's Tip:Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.