DECONSTRUCTED LOBSTER BISQUE

Deconstructed Lobster Bisque image

Provided by College Girl

Categories Lobster

Time 1h

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 17

3 lbs lobsters, whole (2 x 1.5 pounds or substitute 3 lbs unpeeled shrimp)
2 cups water, plus more to stop lobster cooking
2 tablespoons unsalted butter, plus more for sauteing meat
2 stalks celery, rough cut
2 carrots, large rough cut
1 onion, yellow rough cut
4 garlic cloves, rough cut plus more for sauteing meat
2 ounces tomato puree
1 2/3 cups dry white wine (1/2 bottle)
2 sprigs thyme
4 bay leaves
3 tablespoons unsalted butter
3 tablespoons flour, all purpose
1/4 cup brandy
1/2 cup cream sherry
2 cups heavy cream
1 teaspoon smoked paprika

Steps:

Blanch lobsters in salted, boiling water for 12 minutes and then immediately plunge into an ice bath. Crack lobster shells and remove meat. Set meat aside. If using shrimp, peel shrimp and set meat aside.
Heat rondeau (a large pot, wide and low, with 2 handles) or other large pot to medium and add butter.
When the butter stops bubbling, add lobster or shrimp shells, celery, carrots, onion, garlic, and tomato puree. Cook until lightly caramelized.
Deglaze with white wine and add thyme, bay leaves, and water. Cook for at least 30 minute Strain stock and discard solids.
Melt butter in a skillet over medium-low heat. Stir in the flour and cook over low heat for 5 minutes, stirring frequently. Add to strained liquid and stir to distribute, allowing mixture to thicken.
Add brandy, sherry, and cream. Season with smoked paprika, salt and pepper.
Saute lobster or shrimp meat in additional butter, garlic, salt, and pepper. serve with bisque.

Nutrition Facts : Calories 684, Fat 40.9, SaturatedFat 24.8, Cholesterol 422.4, Sodium 1025.4, Carbohydrate 15, Fiber 1.5, Sugar 4.6, Protein 40.5