| 1 1/2 lb lobster; cleaned 3 tbsp heavy cream 3 cups boiling milk 1/4 cup flour 1/2 cups fish or chicken broth 1/2 cup dry white wine 4 tbsp Cognac 2 sprigs parsley pinch of thyme 2 bay leaves 1 small chopped onion 1/4 cup diced carrots 3 tbsp tomato concentrate 5 tbsp melted butter CRACK LOBSTER CLAWS AND CUT BODY AND TAIL INTO FOUR OR FIVE PIECES. Sauté diced carrots and onion with 2 tablespoons butter for 5 minutes. Add bay leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5 minutes. Add 2 tablespoons cognac and ignite. Add white wine and broth. Simmer 20 minutes. Remove meat from lobster, reserving shells and broth. Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring constantly for 2 minutes. Add 3 cups boiling milk all at once and whisk until smooth. Crush lobster shells and add to sauce. Add reserve broth with vegetables and simmer, covered, 1 hour. Strain through a sieve. Heat to boiling and add 3 tablespoons cream and 3 tablespoons tomato concentrate or puree for colour. Add the lobster, cut into small cubes, before serving, Add remaining cognac. Serves: 4 This is just one of the delightfully delicious recipes from around the world which will soon be featured in our fully illustrated series of Gourmet Fisherman Cookbooks. Enjoy! |
Lobster Bisque
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