lobster bisque recipe

Lobster Bisque 

Preparation time   : 20 minutes

Total cooking time: 1 hour

Serves : 4-6

Ingredients : 

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

Preparation :

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.