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Bistro 607 Lobster Bisque
2 T. olive oil
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1/2 t. thyme
2 bay leaves
4 lobster bodies (see Note)
3 T. tomato paste
1/2 C. brandy
2 quarts heavy cream
salt and pepper, to taste
Heat olive oil in a large, deep saucepan over medium heat. Add onion, carrot,
celery, thyme and bay leaves, and cook, stirring, 5 to 7 minutes until onion
softens. Add lobster bodies and tomato paste, and cook, stirring, 7 to 10
minutes, until lobster shells turn red.
Remove bay leaves and lobster shells. Crack shells if necessary, pick off any
lobster meat and return it to the bisque.
Pass bisque through a food mill, or puree in food processor. Return bisque to
saucepan and bring just to a boil.
If cooking over a gas flame, briefly remove pan from flame. Add brandy and
return to burner. Carefully ignite brandy to flamb� the bisque. When flame dies
out, add cream. Bring to a boil and cook until desired thickness is reached.
Season to taste with salt and pepper.
Note:
Bistro 607 uses commercially available lobster bodies without the tail. The home
cook will probably have to buy whole lobsters. Remove tails, and use bodies for
this recipe. Reserve tails for another use (they freeze well) or cook them,
shred meat and use to garnish bisque.
Makes 8 servings.
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