Luscious Lobster Bisque:
Yield: 4 to 6 servings
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6 sprigs parsley |
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2 sprigs tarragon |
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2 bay leaves |
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2 1/2 cups canned crushed tomatoes
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3 quarts (3 l) fish stock |
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Salt and freshly ground white pepper
to taste |
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2/3 cup (150 g) unsalted butter,
softened |
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1 1/4 cups (140 g) all-purpose
flour |
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1 1/4 cups (300 ml) heavy cream
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1/4 pound (125 g) cooked lobster
meat, chopped (about 3/4 cup) |
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1 small bunch chives, chopped |
Step 1: In a large wide
saucepan, heat the oil over medium-high
heat. Add the lobster shells and cook, stirring,
until they turn red. Reduce the heat to
medium and add the shallot. Cook, stirring,
until the shallot softens and becomes translucent.
(Do not let the shallot brown).
Step 2: Remove the saucepan
from the stove and add the brandy. While
standing at arm's length, place the saucepan
over medium heat and carefully tilt it slightly
away from the body to ignite the alcohol.
(If you do not have a gas stove, carefully
ignite the mixture with a match held at
the edge of the saucepan, tilting it slightly
away from the body). Move the saucepan back
and forth constantly until the flames die
out. Simmer for 2 minutes.
Step 3: Add the white wine.
Remove the lobster shells and reserve. Add
the onion, celery, carrot garlic, parsley,
tarragon, and bay leaves. Bring to a simmer
and cook, stirring, for 3 minutes. Add the
reserved lobster shells, tomatoes and fish
stock. Bring the mixture to a boil. Reduce
the heat and simmer, stirring occasionally,
for 30 minutes. Season with salt and pepper.
Step 4: In a large bowl,
mash the butter with the flour. Ladle some
of the simmering liquid into the flour mixture
and blend with a whisk. Pour the mixture
back into the saucepan and continue to simmer,
stirring, for 15 minutes. Remove the soup
from the heat and strain it through a fine
sieve into a clean saucepan.
Step 5: Return the soup
to the stove and bring to a simmer. Add
the heavy cream and adjust the seasonings.
To serve, divide the soup among warmed soup
bowls. Garnish with the lobster meat and
chopped chives. |
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