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Lobster Bisque




Source of Recipe


Submitted by Brandon Johnstun From Red Lobster


Recipe Introduction


This is a good recipe, that shows you you can get your favorite recipes from the restaurants you eat at.


Recipe Link: http://www.redlobster.com/culinary/recipes.asp

List of Ingredients




Tools

Knife
Cutting board
2 4 qt stock pots
Stirring spoon
Tongs
Whisk
Strainer


Ingredients

2, Live Maine Lobsters, 1 1/4 pounds each
3 Tbl Olive oil
1 Tbl Fresh chopped garlic
1 Tbl Fresh chopped shallots
5 Large celery stalks, rough chopped
4 Carrots, peeled & rough chopped
1 Large onion, rough chopped
2 Bay leaves
1 Tbl Black peppercorns, whole
1 Tbl Fresh thyme leaves, stem removed
8 Oz Tomato puree
1/2 C 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 Chicken stock or vegetable stock or seafood stock
1/2 C Fresh chopped parsley
Salt & fresh ground black pepper



Recipe



Serves: 8
Time required: Prepare: 10 minutes Cook: 40 minutes
Difficulty: Average


Directions

1. Cut lobster in half lengthwise through the head & body first. Remove tail halves, and claw & knuckle sections. These are the sections with the meat for the bisque. Cut the body into 2" pieces.

2. Heat oil on medium high heat in stock pot. Add chopped onions, garlic, shallots, carrots, celery & 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.

3. Remove just the lobster pieces which contain meat & let cool for 10 minutes.

4. Deglaze the pan with stock.

5. Add the peppercorns, cayenne, parsley, bay leaves, thyme & tomato puree. Cook stirring for another 5 minutes.

6. Place the water & heavy cream into pot and bring to a boil.

7. 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%.

8. In other pot, melt butter on medium heat. Stir in flour with a wire whisk to make a roux. Lower heat & slowly cook the flour & butter for about 5 minutes. The roux should be blond in color & have a buttery aroma.

9. When the creamy stock is reduced, strain into the pot with the roux, and whip with a wire wisk. Discard the shell & vegetable mixture.

10. Chop the lobster meat into 1/2" pieces & stir into bisque. Salt & pepper to taste.

11. Portion bisque into your favorite cup or bowl & garnish with chopped chives.

NOTE: Bisque is a soup with the seafood pureed in the soup. You may want to do that or leave the meat whole.


Serve with

Crusty bread, garlic butter, green salad, sorbet, and an Italian soda.

Dilly asparagus, garlic bread sticks, and a small prime rib.