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Connecticut Lobster Bisque




Source of Recipe


Internet


List of Ingredients




To Serve Four ¾ Cup Portions

1 lb. lobster, cooked, meat removed and diced, save shells for soup stock
2 tbsp. vegetable oil
1 c. onion, diced
½ c. celery, diced
½ c. carrot, diced
4 garlic cloves, peeled but not chopped
2 tbsp. tomato paste
1 tbsp. paprika
¼ c. brandy
4 c. cold water
1 bay leaf
2 tsp. black peppercorns
¼ c. butter (half of a stick)
¼ c. flour
1½ c. heavy cream
Salt, white pepper, sugar, cayenne pepper, and brandy to taste

Heat large sautee pan on high heat, add vegetable oil, add the onions, celery, carrots and garlic and cook for about two minutes until lightly colored. Reduce heat to medium, add tomato paste and paprika, and stir in thoroughly to coat vegetables and cook about two minutes until a rusty brown color. Add lobster shells, cook for one minute. Remove pan from heat source, add brandy, and with a long lighter light brandy to cook off alcohol. When flame goes out add the cold water, bay leaf and peppercorns. Bring up to a boil and turn down to a simmer and cook gently for about a half hour. Strain shrimp stock into a heavy bottomed saucepan to make soup. (This stock can be cooled and frozen in containers for other uses beyond soup -- risotto, seafood stews, etc.)

Next, in small saucepan, melt butter, add flour, and cook over medium heat stirring for about two minutes until the flour color is a light golden and raw flour aroma is gone. Reserve for thickening soup.

Bring the previously made stock to a boil, and with a wire whip, gradually add the flour and butter mixture (roux) whipping rapidly to avoid lumps. Bring to a boil after each roux addition. When a light gravy consistency is reached, turn soup down to a simmer, and gradually add cream while whisking. Season to taste with salt, white pepper, sugar, cayenne pepper, and a touch of brandy. Just before serving, add the diced cooked lobster and simmer just until hot. Serve garnished with chopped parsley, puff pastry croutons, etc.

Recipe