Lobster Bisque

[jat]

Lobster Bisque

Of all my travels to France, England, New York, Central

America, etc. this is my favorite soup. Each spoonful

leaves me in a dream-like state. What is surprising is

that this comes from the Los Angeles Hilton Hotel. We have

been family friends with the owner for years, so I was

fortunate to acquire the recipe.

Yield: 1 Gallon

INGREDIENTS

Clarified Butter 3 oz.

Mirepoix (1/3 ea.carrot,celery,onion) 8 oz.

Lobster shells and bodies 3 lbs.

Garlic, cloves crushed 3

Tomato paste 2 oz.

Cognac 4 oz.

White wine 12 oz.

Lobster or shellfish stock 4 qt.

Bay leaf 2

Thyme sprig 3

Peppercorns crushed 1/2 t.

Heavy cream 1 1/2 qt.

Parsley stems 8

Cayenne pepper pinch

Corn starch (in diluted water) 2 Tbsp.

Lobster meat for garnish if desired.

PREPARATION:

Carmelize the mirepoix and the crushed Lobster shells in

the butter. Add the garlic and paste and saute lightly.

Add the Cognac and flambe. Deglaze with the white wine

and reduce liquid by half. Add the Lobster stock and the

herbs and simmer for 2 1/2 hours. Strain the bisque through

a fine chinois. Return the bisque to a simmer. Season

with salt and cayenne pepper and add the corn starch to

thicken. Garnish with cooked lobster meat.

Note: The stock can be substituted with clam juice.

Keywords: Soup, Intermediate

( RG799 )