Lobster Bisque

By chris5863

Ingredients

• 4 Lobster tails
• 5 T EVOO
• 5 T butter
• 2 leeks, halved lengthwise
• 2 Ontions halved
• 2 celery stalks in big chunks
• 2 carrots in big chunks
• 6 sprigs fresh thyme
• 4 stips orange zest
• 2 T tomato paste
• 1/2 C Cognac
• 3 T AP Flour
• 4 C heavy cream
• 1 t whole pepper corns
• S&P to taste
• finely grated orange zest for garnish
• finely chopped chives for garnish

Preparation

Step 1

Remove the meat from the shell being sure to retain the juices.

Heat 3 T evoo in a large pot over medium heat and melt 3 T utter in ti. Add the shells and thier juices, the leaks, 1 onion, cleery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes. Remove the pot from the heat and add 1/4 cup cognac. Ignite the cognac. Return the pot to the heat, sprinkle in the flour, stir and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decreas the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with S&P if needed. Keep warm.

Meanwhile, heat the oven to 400 degrees F. Heat the remaining EVOO and butter in an oven prrof skillet over medium heat. Add remaining onion, thyme, 1 bay leaf, orange zest and pepper corns and let this mixture cook for 5 minutes. Add the lobster meat and toss to coat. Remove the pan from the heat and carefully pour in the remaining cognac. Ignite the cognac and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through about 15 minutes. Remove the lobster pieces and set aside. When they are cool enough to handle chop the meat roughly and add it to the soup.