Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"
The Harvard Faculty Club's Lobster Bisque
6 oz. vegetable oil
2 C. diced onions
1 C. diced carrots
1 C. diced celery
1 large tomato, diced
1 T. chopped fresh garlic
3 T. tomato paste
4 T. flour
3 qt. chicken broth
juice of 1 lemon
3 lobsters (1 lb. each)
3 oz. brandy
2 oz. sherry
2 oz. white wine
15 white peppercorns
1 t. dried basil
1 t. dried tarragon
1 bay leaf, crushed
3 C. heavy cream, whipped
salt and cayenne pepper, to taste
Heat 3 oz. oil in the bottom of a stockpot. Saute the onions, carrots, celery,
tomato and garlic until tender. Add the tomato paste and cook 4-5 minutes (do
not let brown). Add the flour and cook at low heat, stirring constantly, until
absorbed. Whisk in the chicken broth and lemon juice. Simmer on low until
smooth.
Kill each lobster by putting a knife into the cross between the eyes. Pull the
tails and claws from the body. Poach the tails just until tender, about 10
minutes. Cool in ice water. Dice the meat and set aside.
Using a meat cleaver, chop the body and claws (including shells) into small
pieces. Heat the rest of the vegetable oil in the bottom of another stock pot
and sear the body and claw pieces. Remove the pan from the stove and add the
brandy, sherry and white wine to deglaze. Return to the stove, and bring to a
slow simmer. (Be careful in case the alcohol ignites.) Let simmer until the
liquid in the pan is reduced by half. Add the basil, tarragon, bay leaf and
peppercorns. Add the vegetable-chicken broth mixture, and let simmer for 20
minutes. Add the heavy cream and simmer until the liquid is reduced to the
desired consistency.
Strain through a fine strainer. Season with salt and cayenne pepper. Garnish
with the chopped meat from the lobster tails and whipped cream seasoned with
herbs (optional).
Makes 8-10 servings.
Don't forget to visit our other
Recipe Site at
That's My Home