Le Montrachet Lobster Bisque
soups and stews
2 tablespoons olive oil
3 pounds lobster tails; chopped
4 carrot; sliced
4 onion; diced
4 stalks celery; sliced
2 cups dry white wine
1/4 cup brandy
3 quarts water
4 cloves garlic; minced
3 tablespoons tomato paste
1 teaspoon paprika
1 pinch cayenne
1/2 teaspoon thyme; dried crushed leaves
1/2 teaspoon tarragon; dried
3 bay leaves
2 teaspoons cracked black pepper
1/4 cup butter
1/4 cup flour
3 cups whipping cream; heated
salt and white pepper; to taste
1/4 cup dry sherry
Heat olive oil in 6-qt. saucepan until it begins to smoke. Add lobster
pieces. Stir until lobster turns red. Separate shells from meat and return
shells to pot. Chop meat into bite-sized pieces and set aside.
Add carrots, onions and celery to shells and stir until onion is tender.
Add wine and simmer until reduced by half. Add brandy. Bring to simmer and
carefully ignite, keeping face and clothing away from flames. When flames
die down, add water, garlic, tomato paste, pariika, cayenne thyme,
tarragon, bay leaves and black pepper. Stir well. Bring to boil, reduce
heat and simmer 35 minutes, stirring occasionally. Strain through cheese
cloth into clean 2-quart saucepan.
Soften butter in small bowl and knead in flour. Bring lobster stock to
boil. Add flour-butter mixture and stir with whisk until flour-butter
mixture dissolves and soup is uniformly thick in texture, about 5 minutes.
Add hot cream. Season with salt and white pepper. Simmer 1 minute. Add
sherry and stir. Remove from heat.
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Contributor: David Ventimiglia
Yield: 6 servings
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