LOBSTER BISQUE
This takes a
little time and a few extra ingredients but… trust me… it’s well worth it!
Ingredients
2 lb lobster with
shell – live
1 lb medium
shrimp, peeled (reserve shells)
1 carrot, chopped
1 large onion,
chopped
1 garlic clove,
chopped
1 turnip, peeled
and chopped
4 sprigs of thyme
or marjoram (1/2 tsp dried)
3 T unsalted butter
4 medium tomatoes, seeded
½ C Madeira wine or sherry
1 qt chicken stock
½ C heavy cream
1/8 tsp cayenne pepper
Directions
Slice live
lobster in half. Clean out green stuff and gills. Remove meat and set aside.
Crush remaining
shells and body. Place lobster and shrimp shells in pot
Add vegetables,
thyme, and butter to pot.
Cook on medium
heat until the shells turn red and the vegetables soften.
Add tomatoes,
sherry, and 2C of the broth and simmer 20 minutes
Strain stock. Add 2/3 of the lobster meat and the shrimp to
the stock and simmer 5 minutes. Puree
the lobster/shrimp stock
Combine the
remainder of the stock and the heavy cream. Season with cayenne
Cut the reserved
lobster into ½ inch cubes
Just before
serving, sauté the lobster until just cooked and add the bisque. Simmer 1 minute
