Lobster Bisque
Recipe Type: Soup
Author: Plentiful Sufficiency
Ingredients
  • [url href=”http://hopfood.com/wp-content/uploads/2013/12/Lobster-Bisque_Page_4.png”][img src=”http://hopfood.com/wp-content/uploads/2013/12/Lobster-Bisque_Page_4-207×300.png” alt=”” width=”207″ height=”300″ class=”alignright size-medium wp-image-410″][/url]2 gallons water
  • 2 live lobsters
  • 6 tablespoon butter
  • 1/3cup cognac
  • 1/2cup plus 3 Tablespoons chopped shallots
  • 2 cloves garlic, chopped
  • 3 tablespoons tomato paste
  • 2 ½ dry white wine
  • 1 teaspoon dried tarragon
  • ½ teaspoon dried thyme
  • red pepper flakes
  • 2 bay leaves
  • 3 tablespoons flour
  • 2 ½ cups milk
  • ¾ cups cream
  • 2 egg yolks
  • curry powder
  • celery
Instructions
  1. Heat water to boiling and drop in lobsters, cook for 12 minutes. Reserve 4cups water
  2. When cool crack lobster shells and remove meat. Finely dice meat
  3. Melt half butter in skillet, add shells, then flame it. Stir in shallots, garlic, tomato paste, wine, reserved cooking water, tarragon, thyme, red pepper flakes, bay leaves. Simmer 30 minutes, sieve in fine strainer.
  4. Melt remaining butter, add shallots, then flour, cook a few minutes. Whisk in lobster stock. Whisk in milk and cream.

 

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