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The Crowd Goes Wild Lobster Bisque




Source of Recipe


Internet


List of Ingredients




Broth:
carcasses from 5 lobsters
water
2 cups onions, chopped
1 cup celery
1 large sprig fresh parsley
a handful fresh thyme sprigs
1 bay leaf
1 small can tomato sauce (4 ounces)
1 T tomato paste
olive oil - as needed
1 t whole black peppercorns
2 T sweet Hungarian paprika
1/2 c dry sherry
1 t worcestershire sauce
1 small lemon or key lime
3 T Glace de Fruits de Mer Gold

To finish:
butter
Wondra
paprika
tomato paste
sherry
heavy cream
salt
cayenne pepper
champagne vinegar
reserved lobster meat + butter


Recipe



To make the stock:
Break the lobster shells and bodies into smaller pieces.
Remove any meat and set aside in the refrigerator.
In a large heavy skillet, saute the lobster shells and bodies over medium high heat in olive oil until they darken and take on a fragrant aroma. You'll need to do this in several batches. Add each sauteed batch to a large stock pot.
When all of the pieces have been browned, saute the onion and celery in the same skillet until transluscent, but not browned. Add 1 T tomato paste to the skillet and saute a few more minutes.
Add the onion mixture to the stock pot.
Deglaze the skillet with sherry and add to the stock pot.
Add enough water to the stock pot to cover the lobster shells and bring to a boil.
Add parsley, thyme, bayleaf, black peppercorns, worcestershire sauce, Glace de Fruits de Mer Gold, and 2 T paprika.
Slice the lemon in half and squeeze the juice into the pot. Throw the halves in, too.
Reduce heat to a bare simmer and cook, uncovered for several hours (about 3 hours).

Strain stock through a wire mesh strainer to remove the big parts, then through a chinios to remove the tiny stuff.
This makes enough stock for lots of servings of lobster bisque!

To make soup:
Slice reserved lobster tail & claw meat. Finely mince the "flippers".
Melt some butter in a small saute pan. Add lobster and gently warm. Set aside.
Melt butter in a sauce pan (about 1 T per serving)
Add wondra (about 2 T per serving) and cook the roux until pale golden.
Add stock (about 1 1/2 cups per serving).
Add tomato paste (about 1 t per serving), sherry (1 T per), paprika (1/2 t per), and vinegar (1/2 t per).
Cook until thick and bubbly.
Reduce heat to low.
Add cream (about 1/2 C per serving). Gently warm without boiling.
Add salt and cayenne pepper to taste. (Cayenne is about 1/8 t per serving.)

Place warm lobster meat into soup bowls.
Add warm soup and serve immediately.
Would be awesome with a swirl of crème fraîche or sour cream thinned with cream.