Lobster Bisque Deluxe
|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|
|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)|
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.
Sprinkle with croutons or chopped parsley.