Subj : Lobster - 05
To   : All
From : Dave Drum
Date : Tue Jul 26 2022 12:22:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster Bisque
 Categories: Seafood, Herbs, Booze, Dairy, Vegetables
      Yield: 4 servings
 
     12    Sprigs flat-leaf parsley
      6    Sprigs thyme
      1    Fresh bay leaf
      4 lb Maine lobster
      6 tb Butter
      2 tb Extra-virgin olive oil
    1/4 c  Brandy
      3 lg Shallots; fine chopped
      2    Carrots; fine chopped
      2    Ribs celery; fine chopped
      1 cl Garlic; fine chopped
      1 lg Yellow onion; fine chopped
           Salt
      2 tb Tomato paste
      2 c  White wine
      5 c  Fish stock
        pn Cayenne pepper
      1 c  Heavy cream
      1 tb Cornstarch
      4    Egg yolks
      2 tb Chopped chives
 
  Tie 6 sprigs parsley, thyme, and bay leaf together with
  kitchen twine to make a bouquet garni; set aside.
  Working over a sieve set over a bowl to collect the
  lobster’s juices, separate claws and tail from body and
  crack claws. Cut tail into quarters crosswise; halve
  body lengthwise. Discard intestinal tract and sac behind
  head. Reserve lobster parts and juices separately.
  
  Heat butter and oil in a deep skillet over high heat.
  Add lobster parts; cook, covered, turning once, until
  bright red, 6-7 minutes. Remove skillet from heat. Pour
  the lobster-infused butter into a bowl; set aside. Pour
  brandy over lobster; ignite with a match. When the
  flames subside, transfer lobster to a plate.
  
  Heat reserved lobster-infused butter in the skillet over
  medium-high heat. Add remaining parsley, shallots,
  carrots, celery, garlic, onions, and salt. Cook until
  caramelized, 18-20 minutes. Add tomato paste; cook until
  browned, 3-4 minutes. Add wine; cook, scraping up
  browned bits, 2-3 minutes. Transfer mixture to a large
  pot. Add reserved bouquet garni, stock, cayenne, salt,
  and cream; boil. Reduce heat to medium-low; simmer,
  covered, for 15-20 minutes; remove soup from heat and
  strain, returning to pot. Meanwhile, put cornstarch and
  egg yolks into a medium mixing bowl and whisk until
  smooth. Gradually whisk about 1/4 cup of the bisque into
  yolks, then stir egg mixture back into pot of bisque.
  Place bisque back over medium heat and stir until
  thickened, about 10 minutes. Add reserved lobster and
  juices and season with salt and pepper. Divide between
  dishes and serve garnished with chives.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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