Bisque Set

Lobster Bisque. Do not wait to try this in a fancy restaurant. Enjoy this soup tonight sinner!

Lobster Bisque is a decadent blend of lobster, butter, vegetables, cream, tomato paste and cognac, not necessarily something to enjoy every day, but certainly a gift from time to time. It is large enough to serve as an appetizer with a salad and crusty bread, but light enough for a first course. Surprise your guests at your next dinner or to impress your family with this soup tonight delicious!

For 4-6 servings:
2 live lobsters
5 tablespoons olive oil, sweet
5 tablespoons unsalted butter
1 onion, chopped large diced
2 stalks celery, cut into large cubes
2 carrots, diced large
3 sprigs thyme
2 tablespoons tomato paste
¼ cup brandy or sherry
3 tablespoons all purpose flour
4 cups heavy cream
Salt and pepper to taste
Optional Garnish: chervil leaves or chopped tarragon

Using a rubber glove, take the lobster on its back, behind his claws. With a sharp knife, lobster Pierce the top of the head between the eyes and head. Trim and halve the queue. Remove the claws and tails and cut into chunks and set aside. Discard tomalley (green paste) and the other contents of the cavity behind the eyes. Repeat with second lobster. Cut into pieces of bodies.

In a large saucepan, heat the olive oil 3 T and 3 T butter over medium heat. Add lobster heads, onion, celery, carrot, thyme and tomato sauce and stir to coat with oil and butter. Red Cook until the shells are bright and vegetables are tender, stirring occasionally. Remove pan from heat and add the cognac. Carefully light the brandy let the alcohol burn. Return the pot to the burner and add the flour, baking minutes, stirring all the time.

Add enough water to cover the lobster and vegetables. With a wooden spoon, stir the bottom of the pan to remove browned bits. Bring to a simmer. Add the cream and bring to a simmer again. Reduce heat to low and cook for 30-45 minutes until thickened. Strain into another cookie pan and season with salt and pepper. Keep warm.

While the sponge is cooking, heat medium heat, melt 2 T of olive oil and butter 2 T © jumped into a mold. Add lobster tail pieces and claws and mix. The pieces back every few minutes and cooking until meat is done, about 15 minutes. Remove from heat and reserve. Once the lobster is cold, remove the tail meat and claws and cut into pieces slightly smaller than the size snack. Add to taste biscuits to check the time. Pour into warmed bowls, garnish, serve and enjoy!

Tony Strong is a chef and a graduate of the Culinary Institute of America. He is also a frequent recipe and article contributor to iseafood.com, to learn more about lobster bisque or other live lobster recipes please visit the website.

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