| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 15 |
lb |
Lobster bodies; (no meat) |
| 3 1/2 |
ga |
Water |
| 1 |
lb |
Unsalted butter |
| 1 1/2 |
lb |
All purpose flour |
| 2 |
lb |
Onion; medium diced |
| 1 |
lb |
Carrot; medium diced |
| 1 |
lb |
Celery; medium diced |
| 12 |
oz |
Tomato paste |
| 4 |
tb |
Garlic; minced |
| 3 |
qt |
Heavy cream |
|
|
To Taste; (optional) lobster base |
| 1 1/2 |
tb |
Cayenne |
| 3 1/2 |
c |
Cognac; (or sherry) |
| 1 |
c |
Clarified butter for saute of lobster body |
INSTRUCTIONS
1. Make a stock from the lobster bodies by first sauteing the lobster
bodies in clarified butter for about 15 minutes, after the saute add water
and simmer for 2 hours.
2. Make Roux (crustacean butter if you have some) out of your whole butter
& flour, set aside to cool.
3. saute veggies in a little clarified butter until brown then add tomato
paste (this is called "pincear"). Cook until the color of paste darkens.
4. Strain stock through cheesecloth, add pincear'd veggies to the stock,
add the garlic now. Simmer for 30 - 40 minutes, Then Puree all in a blender
or food processor.
5. After you puree place soup back on the stove and add cooled roux to the
bisque and simmer 20 minutes.
6. You can refrigerate the soup as is and then the day of service heat it
up and add cream & cognac, simmer 15 minutes & serve...Adjust seasonings as
needed.
NOTE: Before adding the cream bring it to a boil in a seperate pan, then
add to soup.
NOTES : YIELDS: 4 gallons Serve with Shrimp toast and/or use whole lobster
meat on top of the soup for garnish.
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 518 by CuisineArt
<CuisineArt@aol.com> on Jan 13, 1998
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