LOBSTER BISQUE (Yankee Magazine)

By sandiB2010

A lobster could hardly hope to meet a more glorious end—
a wonderful way to highlight the deliciousness of a single
ingredient.

Ingredients

• 3/4 –1 pound cooked lobster meat, in whole pieces
• (claws, tails, etc.)
• 3 tablespoons salted butter
• 1 small onion, minced
• 2 medium carrots, shredded
• 3 plum tomatoes, peeled and chopped
• 21/2 teaspoons kosher or sea salt, plus more to taste
• 1/4 teaspoon freshly ground black or white pepper
• 3/4 cup dry white wine, such as Pinot Grigio
• 31/2 cups fish broth or water
• 3/4 cup light cream
• 2 egg yolks, lightly beaten
• 2 tablespoons brandy
• Garnish: reserved lobster claw meat and
• chopped chervil, basil, or parsley

Preparation

Step 1

? Set aside the best-looking claw piece for the garnish.
Chop the rest of the meat and set aside.

? In a 4- to 5-quart heavy-bottomed pot over medium
heat, melt butter and cook onion, carrots, tomatoes,
salt, and pepper until onions are translucent, about
6 minutes. Add the chopped meat, wine, and fish
broth or water. Bring to a boil, then cover, reduce
heat to low, and simmer 30 minutes. Purée mixture
in batches an electric blender until completely
smooth (this may take a few minutes). Rinse out
sauce pan to remove any solids and return to low heat.

? Pour purée back into pot. Stir in cream and heat
for about 5 minutes. Put the beaten egg yolks in a
small bowl. Slowly add about 1⁄4 cup of the hot soup
mixture, whisking constantly. Add a bit more soup,
whisking again. Pour mixture back into pan, stirring
constantly, and gently heat until slightly thickened.
Add brandy and more salt to taste. Serve
warm, garnished with reserved lobster meat and
herbs.

Yield: 6 to 8 servings