SHERRIED LOBSTER BISQUE This recipe is endless class
that will impress anyone, from that third date to a badly needed apology. A little trick is to save some
shrimp shells in the freezer until you make this recipe. Just roast the shells at 400 for 25 minutes and puree them to add to this decadent soup.
INGREDIENTS: 2 cooked1lb. lobsters 1 cup lobster stock 4 tbsp. clarified butter 1 tbsp. tomato paste 1 med. minced onion 1 each bay leaf 1 lg. minced carrot 1 sprig fresh thyme 1 tsp. chopped garlic 1/4 cup brandy 1 stalk minced celery 2 cups heavy cream 2 tbsp. flour 1/4 tsp. paprika 1/2 cup dry sherry salt and pepper to taste
INSTRUCTIONS: Remove all meat and tomal-
WINE: Pierre Gimmonnet Cuis Premier Cru Blanc de Blancs Champange The Classic pairing with Lobster Bisque is big oaky chardonnay. We will
stick with the Chardonnay grape, but instead choose its sparkling form; a beautiful blanc de blancs Champagne. The bubbles in the wine cut through the richness of the bisque and will leave your mouth watering for another bite. While the toasty brioche character of the Champagne complements the savory nature of the dish and highlights the subtle sweetness of the lobster.
ley from lobster shell. Place in bowl and chill. Chop shrimp shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell fragments frequently. Add all the minced vegetables and garlic and cook for 5 more minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan and deglaze the saute pan with the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika.
NOVEMBER 2013 | RAGE monthly
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