Le Montrachet Lobster Bisque
Le Montrachet Lobster Bisque recipe
Yield
4 servingsPrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 3 | pounds |
lobster tails
chopped, large chunks |
|
| 4 | each |
carrots
sliced |
|
| 4 | each |
onions
diced |
|
| 4 | stalks |
celery
sliced |
*
|
| 2 | cups |
white wine
dry |
*
|
| ¼ | cup |
brandy
|
*
|
| 3 | quarts |
water
|
*
|
| 4 | cloves |
garlic
minced |
|
| 3 | tablespoons |
tomato paste
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| ½ | teaspoon |
thyme
dried crushed leaves |
*
|
| ½ | teaspoon |
tarragon leaves
leaves, dried |
|
| 3 | each |
bay leaves
dried |
*
|
| 2 | teaspoons |
black pepper
cracked |
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | cups |
heavy whipping cream
heated |
|
| 1 | x |
salt and white pepper
to taste |
* |
| ¼ | cup |
sherry
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1.4 | kg |
lobster tails
chopped, large chunks |
|
| 4 | each |
carrots
sliced |
|
| 4 | each |
onions
diced |
|
| 4 | stalks |
celery
sliced |
*
|
| 473 | ml |
white wine
dry |
*
|
| 59 | ml |
brandy
|
*
|
| 3 | quarts |
water
|
*
|
| 4 | cloves |
garlic
minced |
|
| 45 | ml |
tomato paste
|
|
| 5 | ml |
paprika
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 2.5 | ml |
thyme
dried crushed leaves |
*
|
| 2.5 | ml |
tarragon leaves
leaves, dried |
|
| 3 | each |
bay leaves
dried |
*
|
| 1E+1 | ml |
black pepper
cracked |
|
| 59 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
heavy whipping cream
heated |
|
| 1 | x |
salt and white pepper
to taste |
* |
| 59 | ml |
sherry
dry |
*
|
Directions
Heat olive oil in 6-qt. saucepan until it begins to smoke.
Add lobster pieces.
Stir until lobster turns red.
Separate shells from meat and return shells to pot.
Chop meat into bite-sized pieces and set aside.
Add carrots, onions and celery to shells and stir until onion is tender.
Add wine and simmer until reduced by half.
Add brandy.
Bring to simmer and carefully ignite, keeping face and clothing away from flames.
When flames die down, add water, garlic, tomato paste, pariika, cayenne thyme, tarragon, bay leaves and black pepper.
Stir well.
Bring to boil, reduce heat and simmer 35 minutes, stirring occasionally.
Strain through cheese cloth into clean 2-quart saucepan.
Soften butter in small bowl and knead in flour.
Bring lobster stock to boil.
Add flour-butter mixture and stir with whisk until flour- butter mixture dissolves a nd soup is uniformly thick in texture, about 5 minutes.
Add hot cream. Season with salt and white pepper.
Simmer 1 minute.
Add sherry and stir. Remove from heat .
