| Recipe By: Chef Gary |
| Servings: 8 for main course or 16 for soup/appetizer |
| Preparation Time: 1 hour |
| Wine Suggestion: This is a rich lobster dish and goes well with a crisp white wine, such as a Vouvray, Sauvignon Blanc, or even a Pinot Noir. |
| Amount |
Measure |
Ingredient |
Preparation Method |
| 4 |
each |
Lobster tails |
meat removed and reserved |
| 1 ½ |
each |
Red Onion |
diced |
| 1 ½ |
each |
Carrots |
diced |
| 3 |
each |
Potato |
diced |
| 2 |
stalks |
Celery |
diced |
| 2 |
cloves |
Garlic |
mashed |
| 12 |
ounces |
Corn |
|
| 1 ½ |
cups |
Heavy Cream |
|
| ½ |
bottle |
White Wine |
|
| 3 |
cups |
Fish Stock |
|
| 2 |
cups |
Water |
|
|
to taste |
Salt and Pepper |
|
| 1 |
tsp |
Cayenne |
|
| ¼ |
cup |
Parsley |
finely chopped |
| 3 |
Tablespoons |
Butter |
|
|
|
Place two potatoes in a small saucepan with enough water to cover. Boil until very soft.
In a soup pan, melt the butter. Add the remaining vegetables and sauté over medium heat - do not brown. Add wine, water, fish stock, lobster shells, salt and pepper, and cayenne. Simmer to reduce by about 1/3rd.
Drain the boiled potatoes. Return to pan. Mash and pour in cream, salt and pepper to taste. Mix until very smooth and creamy - no lumps.
When stock has reduced, remove the lobster shells and discard. Add the potato/cream mixture and stir. Season to taste. Add parsley and stir. With an emersion blender, puree soup until very smooth and creamy (alternatively, cool then blend in a standard blender).
Season lobster meat with salt and pepper. Broil until just done. Cut into three pieces each. Place two pieces into a bowl. Pour bisque around lobster meat. Top with one cilantro leaf. Serve with Oyster Crackers.
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Notes:
The Bisque freezes well and lasts for up to 6 months in freezer. |
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