FoodRecipesSoups
Lobster Bisque
1 cup carrots, diced
1 cup dry white wine
1/4 cup onoin, diced
3/4 cup short-grain white rice
1/4 cup butter
1 ts salt
1 sprig fresh thyme
6 cups fish stock or bouillon
1 bay leaf
1 cup heavy cream
4 stems parsley
Pinch cayenne pepper
1 lobster (2 to 2-1/2 lbs)
1 ts chervil, chopped
1/4 cup sherry
In a heavy saucepan, saute' carrots and onion in butter until tender. Add
thyme, bay leaf, and parsley and continue cooking until carrots and onions
are light brown.
Cut lobster into 8 to 10 pieces. Remove stomach and rinse lobster. Addto
vegetables and saute' until shells begin to turn red and meat is firm. Add
sherry and white wine. Reduce heat and simmer for 10 minutes. Remove
lobster and clean meat from shells. Set meat aside and return shells topot.
In a separate pot, cook rice in fish stock with salt for 20 minutes. After20
minutes, add fish stock and rice to vegetables and lobster shells and
simmer for 45 minutes. At this time the rice will be fully cooked and the
broth will be slightly thickened.
Remove shells from pot and strain broth through fine sieve. Discard bay
leaf. Press rice and vegetables through sieve and discard any remains left
in sieve. Add heavy cream to broth and simmer 3 to 5 minutes. Dice
reserved lobster meat and season with cayenne pepper and chervil. Add to
bisque last. Serve immediately.
Yield: 10 servings