Tavern on the Green's Maine Lobster Bisque

By es123

Ingredients

• 2 1/2 cups dry white wine
• 10 cups fish stock
• 2 -1 1/2 lb. lobsters
• 4 oz. butter
• 8 oz onions, chopped
• 4 oz carrots, chopped
• 4 oz celery, chopped
• 10 oz. tomatoes, chopped
• 3 oz. brandy
• 1 bay leaf
• 1 oz. tarragon
• pinch cayane pepper
• 2/3 tsp. paprika
• 1 clove garlic, chopped
• 4 oz roux
• heavy cream
• creme fraiche
• salt and pepper to taste

Preparation

Step 1

Poach lobsters in rapidly boiling wine and fish stock for 6 minutes.

When cool enough to handle, remove meat from shell, discard coral and tomally, reserve shell and cooking liquid. Refrigerate meat and coarsley chop the shells.

In a separate stock pot, melt 4 oz. butter. Add onions, carrots, celery and tomatoes. Cook til tender.

Add the shells and cook til red. Add brandy and flambe. When flames go out, add 2 cups white wine, bay leaf, tarragon, a pinch of cayane pepper, paprika and garlic.

Saute mixture for approx. 2 minutes. Add reserved cooking liquid and bring to a boil then reduce to a simmer for 20 minutes.

Add 4oz roux and cook 30 mins. more. Puree contents in a blender or food processor, strain well. Return soup to stock pot and add chopped lobster meat, heavy cream, salt and pepper.

Finish soup with creme fraiche mixed with tarragon and serve.