Thursday, October 6, 2011

Lobster Bisque


6 cups Water
2 cups Dry white wine
2 cups Fish stock
2 (11 oz) cans lobster meat
 ½ cup Melted butter, salted
1 cup Onions, finely diced
½ cup Carrots, finely diced
½ cup Celery, finely diced
1 tsp. Garlic, minced
½ cup All-purpose flour
¼ cup Cognac (or Brandy)
1½ cups Tomatoes, seeded and diced
1 tsp. Paprika
½ tsp. Thyme
freshly ground pepper
1 cup Heavy cream


Place the water, the white wine and the fish stock into a wide, deep pot and bring to a boil on high heat. Place lobsters meat in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. Save the broth in a container and store in the refrigerator until later. Put your pot back on the stove under medium heat.

Pour in the melted butter. Once the butter is heated up, add the onions, carrots, celery and garlic. Sauté for 3 to 4 minutes. Add the cognac (or brandy) and cook until the alcohol has evaporated. Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma. Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.

Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount. Add heavy cream, heat on low flame and serve. If the soup is too thick, thin it by adding milk or water prior to serving.


Priya said...

Lipsmacking lobster bisque,delicious..

Sumee said...

Wow.. Nice looking bisque.. First time here.. you have a nice space.