Lobster Bisque en Croute

Lobster Bisque

Ingredients

1 lb Lobster Bodies

1/2 gallon Shellfish Stock

1/2 cup Melted Butter

1/2 cup All Purpose Flour

1 Tbsp Vegetable Oil

1 cup Chopped Onion

1/2 cup Chopped Carrot

3/4 cup Chopped Celery

2.5 Tbsp Tomato Past

3/4 cup Heavy Cream

2 each Chopped Garlic Clove

1 each Spring Fresh Thyme

1/2 cup and 1 Tbsp. Brandy

1/2 cup White Wine

1 Tbsp. Dry Vermouth

Salt & Pepper to taste

Method

Combine the butter and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 5 to 10 minutes to make a medium blonde roux.

In another pot, add the lobster shells, onions, carrots, and celery. Cook, stirring often for 2 minutes or until the vegetables are tender. Then, mix in tomato paste, bay leaf, and thyme spring. Cooking 5 minutes. 

Add brandy and reduce. Then, add your white wine and continue cooking for 2 more minutes. 

Next, add your shellfish stock, bring to a simmer and slowly whisk in roux. Simmer about 20 minutes.

Once at desired consistency, remove bisque from the heat and strain. 

Before serving, pour in cream and return soup to a low simmer. Add vermouth and one Tbsp of brandy. Taste and adjust seasoning before serving. 

Hold hot, in a small ceramic bowl pour in lobster bisque and cover with puff pastry.

Bake in oven at 375° until golden brown. (If you prefer, before baking, brush the top of the puff pastry with egg wash. It helps to give ita better color and shine when baking)

additional: Egg wash is 1/4 cup of eggs mixed with 1 Tbsp. milk.)

Group(s): Recipes

Released: September 17th, 2018 11:54 AM