Lobster Bisque Recipe

 

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Lobster Bisque

Lobster Bisque

Lobster Bisque with a tomato puree

Ingredients

  • 14 oz. raw lobster in the shell
  • 1/3 cup butter
  • 1 medium onion, chopped
  • 2 shallots, finely chopped
  • 1/4 clove of garlic, crushed
  • 4 cups fish stock
  • 4 whole black peppercorns
  • 2 1/2 cups water
  • 1/3 cup flour (for gluten-free try Bob's Red Mill flour used by Disney)
  • 1 3/4 cups tomato puree
  • 2 tbsp cognac
  • 1/2 cup heavy cream
  • 1 tsp each: chervil & tarragon

Instructions

  1. Melt half the butter in a pan, add the onions and cook until softened, when done add the garlic and shallots, cook briefly.
  2. Add the lobster, fish stock, peppercorns and the water.
  3. Bring to a boil, reduce the heat and simmer for 20 minutes.
  4. Remove the lobster from the stock, cool & take the meat from the shells & set aside.
  5. Crush the shells and return to the pan and continue to simmer for 40 minutes.
  6. Strain the stock through a sieve.
  7. In a blender, puree the lobster with some of the stock.
  8. Mix the flour (for gluten-free try Bob's Red Mill flour used by Disney) and remaining butter to make a paste.
  9. Add paste, tomato puree, cognac, cream, and mix well, salt & pepper to taste.
  10. Add the tarragon and chervil cook, stirring continuously over high heat until the soup thickens.
  11. Reduce and simmer gently for 5 minutes
https://www.magicalrecipes.net/les-chefs-de-france-lobster-bisque-recipe/

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