Total cooking time: 1 hour
Serves : 4-6
To prepare a perfect lobster bisque
we need :
1 raw lobster tail, about 400 g (13 oz)90 g [3 oz] butter1 large onion, chopped1 large carrot, chopped1 stick celery, chopped¼ cup (60 ml/2 fl oz) brandy1 cup [250 ml/8 fl oz) white wine6 sprigs fresh parsley1 sprig fresh thyme2 bay leaves1 tablespoon tomato paste (tomato purée]1 litre [32 fl oz] fish stock2 ripe tomatoes, chopped2 tablespoons rice flour or cornflour½ cup [125 ml/4 fl oz) cream
1 -Remove the meat from the lobster tail.
Wash the shell and crush into large
pieces with a mallet or rolling pin, then
set aside. Chop the meat into small
pieces, cover and chill.
2- Melt the butter in a large pan, add the
onion, carrot and celery and cook over
low heat for 20 minutes, stirring
occasionally, until the vegetables are
softened but not brown.
3- In a small pan, heat the brandy, Set
alight with a long match and carefully
pour over the vegetables. Shake the pan
until the flame dies down. Add the white
wine and the lightly crushed lobster shell.
Increase the heat and boil until the liquid
is reduced by half. Add the parsley, thyme,
bay leaves, tomato paste, fish stock and
chopped tomato. Simmer, uncovered, for
25 minutes, stirring occasionally.
4 - Strain the mixture through a fine sieve
or dampened muslin, pressing gently to
extract all the liquid. Discard the
vegetables and shell.
5- Return the liquid to the cleaned pan.
Blend the rice flour or cornflour with the
cream in a small bowl. Add to the liquid
and stir over medium heat until the
mixture boils and thickens. Add the
lobster meat and season, to taste.
Cook,without boiling, for 10 minutes, or until
the lobster is just cooked. Serve hot.
NOTE: If you don't dampen the muslin
when straining the mixture, it will soak up
too much of the liquid.