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Leftover Lobster Bisque Recipe

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This recipe for Leftover Lobster Bisque is from House of Rice: Bill's Favorite Foods Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
100 ml extra-virgin olive oil
3 white onions, chopped
5 garlic cloves, bruised
5 sprigs each thyme, basil and oregano
3 carrots, chopped
1 parsnip, chopped
1 long red chilli, halved lengthways
1 small red apple, halved
200 gm tomato paste
1 litre white wine
2 tsp lemon juice or to taste
Zest of ½ orange
Zest of ½ lemon
Directions:
Directions:
Heat oil in a large saucepan over high heat. Add onion, garlic, herbs, carrot, parsnip, chilli and apple and cook, stirring occasionally, until slightly softened (10 minutes).

Add reserved lobster shells and heads and cook, stirring occasionally, until there is no more liquid and everything begins to caramelize (5 minutes).

Add tomato paste, and let it color without burning (3 minutes). Once it starts to dry and bubble, add white wine and reduce by half (10 minutes). Add 4 litres water and bring to the boil.

Reduce heat to medium and simmer for 1 hour skimming any impurities that rise to the surface. Strain through a fine sieve into a large saucepan. Place pan over medium-high heat and reduce by three-quarters or until sauce has thickened (1 hour). Add lemon juice and orange and lemon zest to balance the flavors.

Season to taste. Keep warm and set aside.
Personal Notes:
Personal Notes:
After a fine lobster dinner. what do you do with all of the shells and heads? Make bisque!

 

 

 

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