Lobster Bisque


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With fresh lobster, shallots, and bay leaves, this creamy bisque is the very definition of luxurious food.

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  • 2 Live Maine Lobsters, 1 1/4 lbs. each
  • 3 Tbs. olive oil
  • 1 Tbs. fresh chopped garlic
  • 1 Tbs. fresh chopped shallots
  • 5 Large celery stalks, rough chopped
  • 4 Carrots, peeled and rough chopped
  • 1 large onion, rough chopped
  • 2 Bay leaves
  • 1 Tbs. black peppercorns, whole
  • 1 Tbs. fresh thyme leaves, stem removed
  • 8 Oz. tomato puree
  • 1/2 C. all purpose flour
  • 1/2 C. butter, salted
  • 1 qt. heavy whipping cream
  • 1 qt. water
  • 1/4 C. chopped fresh chives
  • 1/8 tsp. cayenne pepper
  • 1/2 C. cream sherry
  • 1/2 C. fresh chopped parsley
  • Salt and fresh ground black pepper

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Prepare lobster by cutting in half lengthwise through the head and body first. Remove tail halves, and claw and knuckle sections. These are the sections with the meat for the bisque. Cut the body into 2" pieces. Heat oil on medium high heat in a 4 qt stock pot and add the chopped onions, garlic, shallots, carrots, celery and all of the lobster. Cook on medium to medium high heat, stirring continually for 10-12 minutes or until the lobster shells start to turn red. Remove just the lobster pieces which contain meat and let cool for 10 minutes. Deglaze the pan with the sherry. Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree. Cook stirring for another 5 minutes. Place the water and heavy cream into pot and bring to a boil. Remove lobster meat from cooled lobster and reserve for the final presentation.

Add the remaining shells to the creamy stock. Let simmer and reduce by 25%. In a separate 3-4 qt pot, melt butter on medium heat. Stir in flour with a wire whisk to make a roux. Lower heat and slowly cook the flour and butter for about 5 minutes. The roux should be blond in color and have a buttery aroma. When the creamy stock is reduced, strain into the pot with the roux, and whip with a wire whisk. Discard the shell and vegetable mixture. Chop the lobster meat into 1/2" pieces and stir into bisque. Salt and pepper to taste. Portion bisque into your favorite C. or bowl and garnish with chopped chives. Beverage suggestions: Sparkling wine or champagne.

Yield: 8 servings

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