Doggorloader Posted January 1, 2005 Share Posted January 1, 2005 Lobster Bisque: 2 gallons water (2) live lobsters (1-1 1/4 lbs each) 6 Tbls butter 1/3 cup cognac 1/2 cup + 3 Tbls chopped shallots 3 Tbls tomato paste 2 1/2 cups dry white wine 2 cloves minced garlic 1 tsp dried tarragon 1/2 tsp dried thyme pinch red pepper flakes 2 bay leaves 3 Tbls unbleached all purp. flour 2 1/2 cups milk 3/4 cup heavy cream salt and pepper 2 egg yolks heat the water in a large stock pot to a boil and drop the lobsters and cook covered for 12 min. Remove and let cool reserving 4 cups of the water. Crack the shells and remove all the meat dice it fine and reserve the shells. Melt half the butter adding the shells and pour in the cognac. Heat until it's warm and then flame it with a match. When the flames subside stir in 1/2 cup shallots the garlic, tomato paste, wine, reserved liquid, tarragon, thyme, red pepper, and bay leaves. Simmer uncovered for 30 min and strain thru a sieve. Melt the remaining butter in a stock pot over medium. Add 3 tbls shallots and saute 2 minutes. Add the flour and cook for whisking constantly for 1 min. Gradually whisk in the lobster stock and whisk until well blended. Whisk in the milk and cream and heat over medium until hot. Season to taste with salt and pepper. Whisk the egg yolks in a separate bowl. Whisk in 1/2 cup of the hot soup (this is called tempering) and then return to the pot. Whisk until well blended and stir in the reserved lobster meat. 6 very rich portions. Link to comment Share on other sites More sharing options...
Merlin Orr Posted January 1, 2005 Share Posted January 1, 2005 Doggone, Doggo that looks tasty! Link to comment Share on other sites More sharing options...
Merlin Orr Posted January 1, 2005 Share Posted January 1, 2005 Oh Yea... Where's TightLoop when you need him? We have to have someone to make fun of us for recipes like this. Link to comment Share on other sites More sharing options...
BSeevers Posted January 1, 2005 Share Posted January 1, 2005 Oh Yea... Where's TightLoop when you need him? We have to have someone to make fun of us for recipes like this. Heck with tightloop I'll make fun of you. What's next? Hints for making your home decor warmer with satin ribbons? By the way, made correctly which looks like that recipe, that is the best soup/bisque I have every tasted Link to comment Share on other sites More sharing options...
jhgtyre Posted January 2, 2005 Share Posted January 2, 2005 Oh Yea... Where's TightLoop when you need him? We have to have someone to make fun of us for recipes like this. Yah bunch'a girly men! Take yer' crock pots and git! Oh, and do mind that you properly temper the eggs, as per the instructions, or you'll have scrambled eggs and bisque and who wants that? -ld Link to comment Share on other sites More sharing options...
ErikW Posted January 2, 2005 Share Posted January 2, 2005 Holy crap that's a lot of work. Is there a packaged version at Trader Joe's? Link to comment Share on other sites More sharing options...
Nik Habicht Posted January 2, 2005 Share Posted January 2, 2005 Holy crap that's a lot of work. If you think that's a lot of work, you should have come over to watch me cook Christmas dinner...... Too bad I don't like Lobster..... That recipe looks smoking! Link to comment Share on other sites More sharing options...
diehli Posted January 2, 2005 Share Posted January 2, 2005 Holy crap that's a lot of work. If you think that's a lot of work, you should have come over to watch me cook Christmas dinner...... Too bad I don't like Lobster..... That recipe looks smoking! My uncle Satchi cooked 11 dishes for us, none of which was simple. Frickin' amazing. Link to comment Share on other sites More sharing options...
jhgtyre Posted January 2, 2005 Share Posted January 2, 2005 Homemade soups can be time consuming but the end results are soooo much better than anything you can buy at the store (even Trader Joe's). I worked with a guy at a restaurant in TN who made incredible soups out of whatever we had lying around in the kitchen. It was so good we had to fight the staff off or it would be all gone before the customers could order. In the end they transfered him and we had to buy frozen soup -ld Link to comment Share on other sites More sharing options...
Doggorloader Posted January 2, 2005 Author Share Posted January 2, 2005 Forgot to mention the garnish I like is Hot Pepper Sherry shaken into the soup when it's piping hot in the bowl! Link to comment Share on other sites More sharing options...
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