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| Lobster Bisque |
| Ingredients 2 1-lb.lobsters, cooked 1 cup lobster stock 4 tablespoons clarified butter 1 tablespoon tomato paste 1 medium white onion, minced 1 bay leaf 1 carrot, small dice 1 sprig fresh thyme 1 teaspoon chopped garlic clove 1/4 cup brandy 1 stalk minced celery 2 cups heavy cream 2 tablespoons flour 1/4 teaspoon paprika 1/2 cup dry sherry coarse salt freshly ground black pepper Method Remove all meat and tamalley from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently. Add all the minced vegetables and garlic and cook for 5 more minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan and deglaze the sauté pan with the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika. Serve in warmed soup bowls. |