MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lobster Bisque
Categories: Seafood, Herbs, Booze, Dairy, Vegetables
Yield: 4 servings
12 Sprigs flat-leaf parsley
6 Sprigs thyme
1 Fresh bay leaf
4 lb Maine lobster
6 tb Butter
2 tb Extra-virgin olive oil
1/4 c Brandy
3 lg Shallots; fine chopped
2 Carrots; fine chopped
2 Ribs celery; fine chopped
1 cl Garlic; fine chopped
1 lg Yellow onion; fine chopped
Salt
2 tb Tomato paste
2 c White wine
5 c Fish stock
pn Cayenne pepper
1 c Heavy cream
1 tb Cornstarch
4 Egg yolks
2 tb Chopped chives
Tie 6 sprigs parsley, thyme, and bay leaf together with
kitchen twine to make a bouquet garni; set aside.
Working over a sieve set over a bowl to collect the
lobster’s juices, separate claws and tail from body and
crack claws. Cut tail into quarters crosswise; halve
body lengthwise. Discard intestinal tract and sac behind
head. Reserve lobster parts and juices separately.
Heat butter and oil in a deep skillet over high heat.
Add lobster parts; cook, covered, turning once, until
bright red, 6-7 minutes. Remove skillet from heat. Pour
the lobster-infused butter into a bowl; set aside. Pour
brandy over lobster; ignite with a match. When the
flames subside, transfer lobster to a plate.
Heat reserved lobster-infused butter in the skillet over
medium-high heat. Add remaining parsley, shallots,
carrots, celery, garlic, onions, and salt. Cook until
caramelized, 18-20 minutes. Add tomato paste; cook until
browned, 3-4 minutes. Add wine; cook, scraping up
browned bits, 2-3 minutes. Transfer mixture to a large
pot. Add reserved bouquet garni, stock, cayenne, salt,
and cream; boil. Reduce heat to medium-low; simmer,
covered, for 15-20 minutes; remove soup from heat and
strain, returning to pot. Meanwhile, put cornstarch and
egg yolks into a medium mixing bowl and whisk until
smooth. Gradually whisk about 1/4 cup of the bisque into
yolks, then stir egg mixture back into pot of bisque.
Place bisque back over medium heat and stir until
thickened, about 10 minutes. Add reserved lobster and
juices and season with salt and pepper. Divide between
dishes and serve garnished with chives.
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
MMMMM
... Discoveries are often made by not following instructions...
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)