LOBSTER BISQUE

By [e-mail]

Ingredients

• 2 tablespoons olive oil
• 1 stick of butter
• 1/2 cup flour
• 2 medium onions, chopped (about 2 cups)
• 2 stocks of celery, chopped
• 2 tablespoons minced shallots
• 3 tablespoons tomato paste
• 1 tablespoon minced garlic
• 1/2 teaspoon cayenne
• 1 teaspoon thyme
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1 dash nutmeg
• 1 dash papirka
• 2 cups of clam juice
• 1/2 cup brandy
• 2 bay leaves
• 2 cups of heavy cream
• 2 lbs fresh or frozen lobster

Preparation

Step 1

Heat the oil and butter in the bottom of a large pot on medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make light brown roux, 5 to 10 minutes. Add the onions, celery, shallots, tomato paste, garlic, cayenne, thyme, salt, pepper, nutmeg, paprika and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the clam juice. Add the brandy and bay leaves and bring to a boil.

In a separate pot, heat the cream until steamy (not boiling). Add the cream to the above and reduce the heat. Heat uncovered until steamy (not boiling) for 30 minutes.

Add the lobster meat to the pot. Retutn to the stove. Cook on low heat, uncovered, until the lobster meat is heated through. Keep a close watch on the heat! The use of heavy cream is a plus because you should be able to avoid curdling, even if the bisque starts to boil. Keep the tempeature so that it is bearly steamy, but not simmering. When the lobster is heated through, ladle into shallow soup cups and serve hot.

Serves 8 as a first course
Serves 4 as a main course. I have served this as a main course with a salad and popovers.