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| Lobster
Bisque Serves Twenty Ingredients 4 lobsters, 1-1/2 lb. each 4 sprigs fresh thyme Small amount of butter or oil 1-1/2 cups coarsely chopped onions 1-1/2 cups coarsely chopped celery 1-1/2 cups coarsely chopped carrots 1 cup good sherry |
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Method Fill a large pot with water, enough to submerge the 4 lobsters, and bring to a boil. Place lobsters in pot after water comes to a rolling boil. (The rule of thumb for cooking lobsters is 8 to 10 minutes per pound.) Remove lobsters and place in ice water to stop the cooking process. Reserve the water as stock for the soup. In a fresh pot, sweat the onions, celery and carrots until soft with very little fat (butter or oil, whichever you prefer) and the thyme. Deglaze with sherry; then add 12 cups of the stock (from cooking the lobsters) and the tomato paste. Simmer for 20 to 30 minutes. Strain this mixture into a fresh pot. Whisk in the cream and allow to simmer for another 15 to 20 minutes. Season to taste with salt and pepper. Just before serving, add lobster meat (de-shelled) and tarragon. Allow bisque to return to a simmer. Mix cornstarch with just enough water to make a thick liquid; add a little at a time, stirring between additions, to thicken the bisque. Garnish with a fresh tarragon
leaf and serve. Add potatoes and sauté for 5 minutes more. Add chicken stock and thyme and simmer, stirring occasionally, until potatoes are cooked and soft, about 20 minutes. Add cream. Season with salt and pepper. Remove from heat. Remove thyme. Use an immersion blender to puree soup thoroughly. Adjust seasoning to taste. Serve warm or cold. After roasting, remove squash flesh from skin; discard skin and seeds. In a large sauce pot, start with a little butter (adding more if needed) and slowly sauté shallots until tender, about 8 to 10 minutes. Add squash flesh, vegetable stock and allspice. Simmer for about 20 minutes. Add cream. Remove from heat. Use an
immersion blender to puree soup thoroughly. Season with
salt and pepper to taste and serve. |
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