Lobster Bisque

By awelsh728

Ingredients

• 1 cooked lobster (about 1 1/2 lbs)
• 2 tbsp vegetable oil
• 1/2 c butter
• 2 shallots, minced
• juice of 1/2 of lemon
• 3 tbsp brandy
• 1 bay leaf
• 1 sprig of fresh parsley, plus extra for garnish
• 1 blade of mace
• 3 tbsp flour
• 3 tbsp heavy cream
• salt and pepper
• a pinch of cayenne

Preparation

Step 1

Preheat the oven to 350F. Lay the lobster out flat and split in half lengthwise. Remove everything but the meat from the shell.
In large, heavy-bottomed roasting pan, heat the oil with 2 tbsp of the butter. Saute the lobster, flesh side down, for 5 minutes. Add the shallots, lemon juice and brandy and roast for 15 minutes.
Remove the lobster meat from the shell. Place the shell and the juices in a large saucepan and simmer with the bay leaf, parsley, mace and stock for 30 minutes; strain. Finely chop 1 tbsp of the lobster meat. Process the rest with 3 tbsp of the butter.
Melt the remaining butter. Add the flour and cook slowly for 30 seconds. Add the stock gradually and bring to a boil, stirring constantly. Stir in the processed meat, the cream, and seasoning to taste.
Ladle into warm soup bowls and garnish with chopped lobster, parsley sprigs, and a sprinkling of cayenne. Serve at once, piping hot.