Make lobster bisque for a smooth and velvety start to any meal.
You Will Need
* 14 oz. raw lobster tail
* 7 scallions
* 1 onion
* 1 carrot
* 1/3 c. butter
* 4 c. fish stock
* 4 parsley sprigs
* 1 bay leaf
* 4 black peppercorns
* 2 1/2 c. water
* 1/3 c. all-purpose flour
* 1 3/4 c. tomato paste
* 1 tbsp. sherry
* 1/2 c. heavy cream
* A pinch nutmeg
* Salt and pepper
* A large pan
* A sieve
* A blender
* A large pot
* A rubber spatula
Step 1: Prepare the lobster tail
Cut the lobster tail in half, lengthwise, keeping it in its shell.
Step 2: Prepare the base
Chop the scallions, onion, and carrot. In a large pan, melt half the butter, and add the scallions and onion. Cook for five minutes or until soft. Add the carrot and cook an additional two minutes. Add the water, lobster tail halves, fish stock, parsley, bay leaf, and peppercorns.
Step 3: Simmer
Bring to a boil before reducing the heat to simmer for about 20 minutes.
Step 4: Strain
Remove the lobster tails from the stock. After the tails have cooled, separate the meat from the shells and set it aside. Allow the stock to continue simmering for an additional 15 minutes; then strain it through a sieve lined with two layers of dampened cheesecloth.
Use a rubber spatula to push the stock through the sieve.
Step 5: Puree
Cut a few slices of the lobster meat and set aside for a garnish. Puree the remaining lobster in a blender with one-quarter cup of stock and blend until smooth.
Step 6: Mix the remaining ingredients
Mix the flour and remaining butter into a paste. Place the flour paste into a large pot and add the pureed lobster, tomato paste, sherry, cream, nutmeg, and salt and pepper to taste. Add the remaining stock to this mixture.
Step 7: Finish cooking and serve
Cook on high heat until the soup boils and thickens, stirring continuously. Reduce the heat and simmer gently for another five minutes. Garnish with the lobster slices and enjoy this rich,
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