Lobster Bisque MA

By dyannucci

MA

Can use shrimp or crab as well

can freeze without cream or do every thing before the cream the day before and the add cream and finish

Can turn into mushroom soup by relacing mushrooms for carrots and celery

trebbiano wine a good pairing

Ingredients

• 3 lobster heads split and washed--can use shrimp shells as well or 1 1/2 lbs of lobster shells
• 3 tbsp grapeseed oil
• 3 tbsp butter
• 1 cup medium diced carrots
• 1 cup medium diced celery
• 2 cups medieum diced onions
• 3 plum tomatoes roughly chopped or any tomato--not necessary to seed
• 3 cloves garlic
• 1/2 cup arborio rice
• 1 idaho potato peeled and cut into large dice
• 1 cup heavy cream
• 1/4 cup brandy or cognac
• 1/2 cup white wine
• 1/4 cup red wine or port can omit if desired
• 1/4 cup tomato paste
• pinch of saffron or can use turmeric or paprika
• salt and pepper
• 2 tsp cayenne ( optional)
• 5 quarts vegetable broth or water(Keep Potatoes in broth or water)
• Garnish of lobster meat about one large tail or 2 small ones

Details

Servings 8

Preparation

Step 1

In a large pot, heat butter and oil

Add carrots celery onion tomatoes and garlic

Saute for 2 minutes season

Add lobster heads or shells, arborio rice and the potato

Saute for another 2 minutes

Deglaze the pot with the cognac, followed by white wine and then the red wine

Add the tomato paste

Add saffron and season with salt and pepper and red cayenne of desired

Cover with the vegetable broth or water

Bring to a boil then reduce to a simmer and cook for 30 minutes

Add heavy cream and simmer for 5 minutes

remove lobster heads or big shell pieces

Blend with hand blender or juice blender

pour through a strainer whisk while straining and adjust seasonings

Saute lobster meat and parsley in grape seed oil 2 to 3 minutes
Serve with a garnish of lobster or crab meat or a simple garlic crostini
Can sprinkle top with parsley or thyme and drizzle wit white truffle oil.