Lobster Bisque

Ingredients:

1 (2 lb.) live lobster
1 large onion
1 cup diced carrots
1 stalk diced celery
1 bay leaf, crumbled
1 tsp. thyme
4 T. butter
1/4 cup cognac
1 C. dry white wine
salt
cayenne pepper
5 cups fish broth
heavy cream

Directions:

• Using a large skillet, Sauté the chopped onion, carrots, and celery with the bay leaf and thyme in the butter, until softened. Add cognac and flame, extinguish with the wine. Turn off the flame to prepare lobster.
• Split live lobster, remove tail and claws. Cut tail in two pieces, claws in three pieces. Throw lobster pieces in pot and stir to redden them. Season with salt and pepper, cover and cook for 15 minutes.
• Pour the contents of pot into colander set over a bowl.
• Once the lobster has cooled remove all meat from shells and reserve all the liquid, shells and vegetables.
• Collect all juices and bits of meat and tomalley.
• Cook juices in a saucepan with the fish broth. Bring them to a boil and simmer for a few moments before straining. Try to press as much of the liquid through as possible. Return to saucepan and correct seasonings. Mince reserved lobster meat and add to pan.
• Stir in heavy cream and serve.

*To thicken the bisque, roux may be added before the lobster meat.*

Presentation Tip: Place a braded chive stem on top of your bisque.

Wine Pairing Suggestion: Sauvignon Blanc

Lobster Bisque Recipe