LOBSTER, ZUCCHINI AND RED PEPPER BISQUE

LOBSTER, ZUCCHINI AND RED PEPPER BISQUE image

Yield 8 people

Number Of Ingredients 15

1 lb lobster
7 tbsp butter
1/4 cup chopped onion
1/4 cup chopped celery
3 cups cold water
2 cups bottled clam juice
1 cup dry white wine
2 fresh parsley sprigs
1/4 tsp whole black peppercorns
1/4 cup all purpose flour
1/4 cup Madeira
3 tbsp tomatoe paste
3/4 cup half and half
1 medium zucchini cut into 1/4 inch cubes
1 medium size red bell pepper, cut into 1/4 inch cubes

Steps:

Boil the lobster, cool, peel and separate shell from meat. Melt 1 tbsp butter in heavy medium saucepan over medium heat. Add onion and celery. Cover and cook until tender, stirring occasionally, about 5 minutes. Add reserved lobster shells, 3 cups cold water and next 5 ingredients. Bring to a boil. Reduce heat to low and simmer until reduced to 5 cups, about 30 minutes. Strain and discard solids. Melt 4 tbsp butter in heavy large pot over medium heat. Add flour and whisk until mixture bubbles but does not brown, about 3 minutes. Whisk in Madeira and tomato paste, then lobster stock. Simmer until mixture thickens slightly, about 8 minutes (can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Bring to simmer before continuing). Mix in half and half. Cook until soup is heated through (do not boil). Season with salt and pepper. Meanwhile, melt remaining 2 tbsp butter in heavy large skillet over medium high heat. Add zucchini and red bell pepper. Saute until vegetables are crisp-tender, about 3 minutes. Add reserved lobster. Saute just until warmed and vegetables are tender. Season with salt and pepper. Spoon 1/3 cup lobster mixture into center of each bowl. Ladle soup around lobster mixture and serve immediately.