Subj : Lobster - 05
To   : All
From : Dave Drum
Date : Tue Jul 26 2022 12:22:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lobster Bisque
Categories: Seafood, Herbs, Booze, Dairy, Vegetables
     Yield: 4 servings

    12    Sprigs flat-leaf parsley
     6    Sprigs thyme
     1    Fresh bay leaf
     4 lb Maine lobster
     6 tb Butter
     2 tb Extra-virgin olive oil
   1/4 c  Brandy
     3 lg Shallots; fine chopped
     2    Carrots; fine chopped
     2    Ribs celery; fine chopped
     1 cl Garlic; fine chopped
     1 lg Yellow onion; fine chopped
          Salt
     2 tb Tomato paste
     2 c  White wine
     5 c  Fish stock
       pn Cayenne pepper
     1 c  Heavy cream
     1 tb Cornstarch
     4    Egg yolks
     2 tb Chopped chives

 Tie 6 sprigs parsley, thyme, and bay leaf together with
 kitchen twine to make a bouquet garni; set aside.
 Working over a sieve set over a bowl to collect the
 lobster’s juices, separate claws and tail from body and
 crack claws. Cut tail into quarters crosswise; halve
 body lengthwise. Discard intestinal tract and sac behind
 head. Reserve lobster parts and juices separately.

 Heat butter and oil in a deep skillet over high heat.
 Add lobster parts; cook, covered, turning once, until
 bright red, 6-7 minutes. Remove skillet from heat. Pour
 the lobster-infused butter into a bowl; set aside. Pour
 brandy over lobster; ignite with a match. When the
 flames subside, transfer lobster to a plate.

 Heat reserved lobster-infused butter in the skillet over
 medium-high heat. Add remaining parsley, shallots,
 carrots, celery, garlic, onions, and salt. Cook until
 caramelized, 18-20 minutes. Add tomato paste; cook until
 browned, 3-4 minutes. Add wine; cook, scraping up
 browned bits, 2-3 minutes. Transfer mixture to a large
 pot. Add reserved bouquet garni, stock, cayenne, salt,
 and cream; boil. Reduce heat to medium-low; simmer,
 covered, for 15-20 minutes; remove soup from heat and
 strain, returning to pot. Meanwhile, put cornstarch and
 egg yolks into a medium mixing bowl and whisk until
 smooth. Gradually whisk about 1/4 cup of the bisque into
 yolks, then stir egg mixture back into pot of bisque.
 Place bisque back over medium heat and stir until
 thickened, about 10 minutes. Add reserved lobster and
 juices and season with salt and pepper. Divide between
 dishes and serve garnished with chives.

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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