Lobster Bisque from Cat

Submitted by: Aom Malinee Tapingkae
Ate it at Cat's house on new year's eve 2006... we gave her 2 michelin stars

Serves: 8

Ingredients

5 cups water
2 cups dry white wine
2 cups fish stock
1 cup beef stock
2 live lobsters (1 1/4 to 1 1/2 pounds each)
3 to 4 tablespoons unsalted butter
1 cup finely chopped onions
1/3 cup finel chopped carrots
1/3 cup finely chopped celery
1 1/2 cups chopped, seeded, peeled tomatoes, fresh or canned
1/3 cup long-grain rice
1 bay leaf
1 1/2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried
1 teaspoon sweet or hot paprika
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon ground red pepper
2 to 4 tablespoons unsalted butter
1/4 cup Cognac or brandy
1/4 teaspoon salt
1/4 teaspoon ground white pepper, preferably freshly ground
1/2 to 1 cup heavy cream
Clam broth or milk
Drop of fresh lemon juice to taste
Salt and ground white pepper to taste
Ground red pepper to taste
2 tablespoons minced fresh tarragon or parsley

Method

The soup shoud be thick but not too thick, so thin it as necessary before serving.

Combine in a wide, deep pot and bring to a boil over high heat:
5 cups water
2 cups dry white wine
2 cups fish stock
1 cup beef stock

Place in the pot back side down:
2 live lobsters (1 1/4 to 1 1/2 pounds each)

Cover the pot tightly, return the liquid to a boil, and cook for 6 minutes. Turn the lobsters with tongs,cover the pot, and cook for 6 minutes more. Remove from the heat. Remove the lobsters from the broth. When cool enough to handle, remove the meat from the shells and discard the coral and green matter. Cover and refrigerate the meat. Chop the shells and bodies, return to the broth, and simmer, uncovered, for 45 min. Strain through a fine-mesh sieve and discard the solids. You need 6 cups of broth. If u have more, boil it over high heat until reduced to 6 cups. If you have less, add water to make 6 cups. Melt in a large saucepan over medium heat:
3 to 4 tablespoons unsalted butter

Add and cook, stirring, until tender but not browned, 5 to 10 minutes:
1 cup finely chopped onions
1/3 cup finel chopped carrots
1/3 cup finely chopped celery

Stir in the 6 cups of broth along with:
1 1/2 cups chopped, seeded, peeled tomatoes, fresh or canned
1/3 cup long-grain rice
1 bay leaf
1 1/2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried
1 teaspoon sweet or hot paprika
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon ground red pepper

Bring to a boil, reduce the heat, and simmer, partially covered, for 40 minutes. Meanwhile, cut the lobster meat into 1/4-inch dice. Melt in a medium skillet over medium heat:
2 to 4 tablespoons unsalted butter

Add the lobster meat and cook, sitrring, until heated through. Stir in:
1/4 cup Cognac or brandy
1/4 teaspoon salt
1/4 teaspoon ground white pepper, preferably freshly ground

Cook, sitrring, until nearly all of the liquid is evaporated. Set aside 1/3 cup of the meat for garnish. Add the rest of the meat and any juices to the soup mixture. Remove the bay leaf. In a food processor or, preferably, a blender, puree the soup in small batches until smooth. Return the soup to the saucepan and stir in the reserved lobster meat along with:
1/2 to 1 cup heavy cream

Heat the bisque through over low heat. Thin, if necessary, with:
Clam broth or milk

Remover from the heat and season with:
Drop of fresh lemon juice to taste
Salt and ground white pepper to taste
Ground red pepper to taste

If you wish, garnish each serving with:
2 tablespoons minced fresh tarragon or parsley

Comments

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.