Lobster Bisque

By á-2600

Ingredients

• 2 tab of butter
• 12 shallots
• 12 mushrooms
• 1 cup brandy
• 1cup Madeira
• 6 cups lobster stok
• Beurre Manie
• 1 tab soft butter
• 2 tab flour
• 1 1/2 cups of heavy cream
• 1/4 teas fresh lemon juice
• dash of hot pepper sauce

Details

Servings 6

Preparation

Step 1

Melt butter in a large stockpot over med heat. Saute shallots until golden, about 3 minutes. Add mushrooms and cook over high heat until slightly browned about 2 more minutes.
Remove from heat and add brandy and Maderia reserving 1/4 cup of each for final seasoning. Cook over high heat until liquid is reduced by half.
Add lobster stock and return to a boil. Reduce to a simmer and cook, uncovered 15 to 30 minutes depending on the strength of your stock. Ocassionally skim and discard foam as it appears.
Make the beurre manie by mixing butter and flour with your fingers to form a smooth paste. Pressonto ends of a whisk.
When broth is has a strong almost salty, lobster flavor, add cream and bring it to a boil.skimming foam. Then whisk in the beurre manie until dissolved. Cook and additional 5 minutes over high heat whisking occasionally.
Strain throug a fine sieve pressing with the back of a ladle to extract all juices. Season with lemon juice, reserved brandy and the Madeira and the pepper sauce.