Lobster Bisque

[NEED-A-VETTE]

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.

[73sbVert]

While I LOVE Lobster Bisque, that recipe's enough for a restaurant. Feeds what? About 50?
I'd NEVER make that recipe.

How about a smaller portion for dinner for 2? (or, more realistically for me, dinner for 1 and leftovers for next day's lunch...)

[NEED-A-VETTE]

Originally Posted by 73sbVert

While I LOVE Lobster Bisque, that recipe's enough for a restaurant. Feeds what? About 50?
I'd NEVER make that recipe.

How about a smaller portion for dinner for 2? (or, more realistically for me, dinner for 1 and leftovers for next day's lunch...)

You don't know how to divide?

[73sbVert]

Originally Posted by NEED-A-VETTE

You don't know how to divide?

You and I both know that pure division does NOT work all the time on recipes.

Besides, even if I divide by 5 (only 1 lobster, etc.), what is the yield on all that? Still too much I'll bet.

Either way, it's nice to look at and dream about, but I'll never make that recipe, will probably just do without until I can get up there and try a bowl myself. Maybe you can show me when you come over in Nov!

[NEED-A-VETTE]

I don't cook on vacations.

Keep in mind, when you're making the stock, you reduce it by half.

Also keep in mind that if you come up to Phoenix in November, we'll be going to Elements. You can just get it there.

[73sbVert]

Originally Posted by NEED-A-VETTE

I don't cook on vacations.

Keep in mind, when you're making the stock, you reduce it by half.

Also keep in mind that if you come up to Phoenix in November, we'll be going to Elements. You can just get it there.

Thanks, but what I meant by "show me" is Elements! Never been there, don't go into PHX very much so I don't know my way around!

And, I'll try to remember about the stock, but doubtful!

[Yamma]

Sounds awesome - I'll have to try that one this fall!

[NEED-A-VETTE]

Originally Posted by 73sbVert

Thanks, but what I meant by "show me" is Elements! Never been there, don't go into PHX very much so I don't know my way around!

And, I'll try to remember about the stock, but doubtful!

We'll probably hit up Elements that Saturday night. I'm also trying to find out if Chef Beau is holding any cooking classes that weekend.

Originally Posted by Yamma

Sounds awesome - I'll have to try that one this fall!

It was damn tasty.

They served olive oil with their bread at the start of our meal and it was awesome. Assuming that they use the same olive oil when making the bisque, it's definitely a very high quality oil. I'll try and find out what brand it is. My daughter's GF works at Elements, so she should be able to find out for me.

[Bucwheat]

Sounds awesome.