Saturday, April 28, 2007

Lobster Bisque

One of my friends is looking for a recipe for Lobster Bisque. This one is a simple one. Worth a try.

Category: Soup
Style: French
Difficulty: Medium
Portion: Serves 4-6

2 live lobsters (1 lb. each)
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
1 carrot, coarsely chopped
3 bay leaves
1/2 lb. butter
2 quarts water
1/4 cup flour
2 cups heavy cream
1/2 cup sherry
1/4 cup brandy
white pepper and salt, to taste

Place the lobsters in a large heavy pot. Cover with salted water. Bring to a boil and cook 5 minutes. Reduce heat and simmer 10 to 12 minutes more. Drain and plunge into cold water to arrest further cooking. Extract the meat, chop it and set it aside.
Place the lobsters' remains in a roasting pan with the onion, celery, carrot, bay leaves and butter. Roast in a preheated 400°F oven for 45 minutes.
Remove from the oven and strain off the butter into a heavy saucepan. Place the remaining contents of the roasting pan (you may want to break up the lobster shells so that it will give out more flavour) into the 2 quarts water and boil until the liquid is reduced by half. Strain the stock.
Heat the butter in the saucepan. Add the flour and cook the roux (that is, flour and butter mixture) for 4 minutes, stirring constantly. Add the stock (bit by bit) and blend well. Then add the cream, Sherry and brandy.
Simmer slowly for 30 minutes. Season with white pepper and salt to taste.
Strain the bisque and add the lobster meat. Serve immediately.

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