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Lobster Bisque Recipe

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This recipe for Lobster Bisque, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrew and Anna Rockne
Added: Wednesday, April 16, 2008


3 pounds lobster with meat, shells & bodies separated
2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
2 tablespoons fresh garlic, minced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
2 tablespoon water

Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.

Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes. Add onion and next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.

Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and simmer until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.




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