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Lobster Bisque
Had this at Elements Restaurant in AZ about a month ago. It was fantastic.
Coincidentally, the recipe was posted on AZ Central a few days ago. The only difference is that there was no rice added to the bisque in the restaurant. But I'm sure it's good with it, as well. But you can omit it, if you'd prefer.
Anyhow, just thought I'd share...
From Chef Beau McMillan of Elements
Lobster Bisque
Stock:
5 cups olive oil
5 pounds lobster bodies
1 gallon water
6 plum tomatoes
3 carrots
1 bunch tarragon
1 teaspoon salt
Bisque:
1 cup butter
4 garlic cloves, chopped
1 yellow onion, chopped
2 leeks, chopped
2 carrots, chopped
2 shallots, chopped
1 tomato, diced
3 stalks celery, chopped
3/8 cup sherry wine
2 tablespoon cognac
1 cup heavy cream
1 cup cooked white rice
Salt and pepper to taste
Reduced lobster stock
To make stock, heat large stockpot on medium-high. Add olive oil and, when hot, add lobsters and saute for about 5 minutes, turning frequently with long tongs. Add water, tomatoes, carrots, tarragon and salt and reduce heat to low. Simmer uncovered for about 2 hours, or until stock is reduced to roughly 1/2 gallon. Remove lobster and set aside while preparing bisque.
To make bisque, add butter to large stockpot and melt on medium-high heat. Add garlic, onion, leeks, carrots, shallots, tomato and celery and saute until soft, about 7-10 minutes. Add reduced lobster stock and bring to a boil. Reduce heat to medium and simmer for 20 minutes. Add heavy cream and cook for 10 minutes. Add white rice. Stir and serve immediately.
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