Side Pannel
Lobster Bisque
Ingredients List
- -------------------------------TASTE #TS4865-------------------------------
- 1/4 c Butter
- 1/2 c Carrots; diced
- 1/2 c Celery; diced
- 1/3 c Onions, chopped; finely
- 2 Lobsters; 1-1/4 pound each,
- Separated into tail, claws,
- And chest pieces
Directions
SIMMER SHELLS WITH
1/4 c Cognac
2 c Wine, white
2 c Water
2 Garlic cloves, crushed
2 tb Tarragon, fresh; roughly
Chopped
1 Bay leaf
28 oz Tomatoes; drained
Salt
Pepper
1/3 c Rice, long grain white
LOBSTER BUTTER
1/2 c Butter
FINALLY, ADD AND HEAT
1 tb Cognac
1 c Cream, light
1 c Milk
Melt butter in a large saucepan. Add the carrots, celery and onions and
cook until soft, about 10 minutes. Add sections from lobsters to pan and
saute until shells turn red. Remove pieces from pan when cool enough and
remove meat from tails and claws and reserve it.
Chop shells into smaller pieces and add to pan. Add cognac and ignite. Then
add the white wine, water, garlic, tarragon and bay leaf. Crush the drained
tomatoes with hands and add to pot. Season with salt and pepper.
Simmer over low heat for 45 minutes, but do not allow liquid to boil.
Remove as many pieces of shell as possible. Put soup through food mill and
return milled broth to pan. Add the reserved lobster meat and rice. Simmer
over low heat another 45 minutes, or until reduced to 2 cups.
Pulse shells in a food processor until finely chopped. Melt butter in a
saute pan, add chopped shells and saute 5 minutes. Strain, reserving butter
and discarding shells.
Transfer reduced lobster-rice mixture to blender and puree. Strain the
puree through a sieve over a mixing bowl and return broth to pot. Add the
lobster butter and stir well.
Add cognac and heat for 5-7 minutes. Add the light cream and milk. Heat
through, but do not boil.
1/4 c Cognac
2 c Wine, white
2 c Water
2 Garlic cloves, crushed
2 tb Tarragon, fresh; roughly
Chopped
1 Bay leaf
28 oz Tomatoes; drained
Salt
Pepper
1/3 c Rice, long grain white
LOBSTER BUTTER
1/2 c Butter
FINALLY, ADD AND HEAT
1 tb Cognac
1 c Cream, light
1 c Milk
Melt butter in a large saucepan. Add the carrots, celery and onions and
cook until soft, about 10 minutes. Add sections from lobsters to pan and
saute until shells turn red. Remove pieces from pan when cool enough and
remove meat from tails and claws and reserve it.
Chop shells into smaller pieces and add to pan. Add cognac and ignite. Then
add the white wine, water, garlic, tarragon and bay leaf. Crush the drained
tomatoes with hands and add to pot. Season with salt and pepper.
Simmer over low heat for 45 minutes, but do not allow liquid to boil.
Remove as many pieces of shell as possible. Put soup through food mill and
return milled broth to pan. Add the reserved lobster meat and rice. Simmer
over low heat another 45 minutes, or until reduced to 2 cups.
Pulse shells in a food processor until finely chopped. Melt butter in a
saute pan, add chopped shells and saute 5 minutes. Strain, reserving butter
and discarding shells.
Transfer reduced lobster-rice mixture to blender and puree. Strain the
puree through a sieve over a mixing bowl and return broth to pot. Add the
lobster butter and stir well.
Add cognac and heat for 5-7 minutes. Add the light cream and milk. Heat
through, but do not boil.
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