Lobster Bisque
Lobster Bisque
Submitted by Corporate Chef Andy Stewart
Soups and Breads
Ingredients
- 1 whole live lobster, 1/2 pounds
- 1 tablespoon Fustini's Sherry Reserva Vinegar
- 1 tablespoon white wine
- 2 tablespoons flour
- 1 tablespoon soft butter
- 1 teaspoon Fustini's Gremolata Olive Oil
- 2 tablespoons Fustini's Herbs de Provence Olive Oil
- 2 tablespoons Brandy
- 1/4 cup onion, diced
- 1/4 cup carrot, diced
- 2 tablespoons leek, sliced
- 1 tomato, chopped
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1 cup of water
- 1 cup chicken stock
- black pepper
- 1 - 1 1/2 cups heavy cream
- 1/2 cup milk
- 1 tablespoon Fustini's Sherry Reserva Vinegar
- salt and pepper
Directions
- Cut the live lobster into several pieces, reserving the coral, tamale, and any liquid. Combine the liquid and innards with the Fustini's Sherry Reserva Vinegar, a little white wine, the flour, soft butter, and the Fustini's Gremolata olive oil and mix to make a paste.
- Heat the Fustini's Herbs de Provence olive oil in a large skillet over medium high heat. Once hot, add the lobster pieces and sauté, for 2 to 3 minutes. Add the brandy and ignite. Add the onion, carrot, and leek and sauté, for another minute. Add the tomato, tomato paste, dry white wine, water , and chicken stock and bring to a simmer over medium heat. Cook until the lobster is fully cooked - 8 to 10 minutes. Remove any large pieces with meat in them and let cool and season with black pepper. Add the flour mixture and cook shells for another 10 to 15 minutes, and then strain through a fine mesh sieve.
- Add the cream and milk and bring to a simmer. Season with salt and pepper and garnish with a splash of Fustini's Sherry Reserva Vinegar.
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