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Lobster Bisque Deluxe

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<p><a href="http://commons.wikimedia.org/wiki/File:Lobster_bisque.jpg">http://commons.wikimedia.org/wiki/File:Lobster_bisque.jpg</a></p>
Ingredients
  Brown stock/Canned consomme / water 2 Cup (32 tbs)
  Rice 1⁄4 Cup (4 tbs)
  Butter/Olive oil 2 Tablespoon
  Carrot 1 , sliced
  Onion 1 , sliced
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Lobster/2 small ones 1 1⁄2 Pound
  Dry white wine/1/2 cup sherry 1 Cup (16 tbs)
  Chicken stock/Canned chicken broth 2 Cup (32 tbs)
  Tomato paste 1 Tablespoon
  Cream croutons/Parsley 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Put into a deep kettle the 2 cups of brown stock.
Cook rice until very soft.
Do not drain.
In another pan put butter or olive oil.
Put in 1 carrot and 1 onion and cook slowly 5 minutes; add bay leaf and thyme.
Add lobster; cover and cook until lobster shells are red.
Add salt, pepper and wine.
Cook slowly 15 minutes; add 2 cups of chicken stock.
Remove the lobster; strain the broth.
Take lobster out of shells and set aside.
Scrape the shells and break them up to get out all the meat.
Put shells and strained broth into a pan; cover and simmer 1 hour, or 10 minutes in a pressure pan.
Strain and add to the rice.
Add the lobster meat, cut small, and 2 cups chicken broth.
Put in a small pan 1 tbs butter or olive oil, 1 tbs tomato paste, lobster liver (if any); stir over low heat until smooth.
Add slowly to the soup.
Heat just before serving and add 1 cup cream.
Season.
Sprinkle with croutons or chopped parsley.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Lobster
Interest: 
Healthy

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