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| LOBSTER BISQUE |
| 16 servings |
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| INGREDIENTS |
15-20 lobster bodies
4 C white wine
5 cloves garlic
1 bunch tarragon
1 bunch parsley
10 peppercorn
3 bay leaves
1 serving spoon lobster base
1 lobster tail
1 g heavy cream
1 serving spoon tomato paste
roux
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| METHOD: |
| Into a stockpot, add bodies; crush with a mallet and add the white
wine and reduce till au sec (almost nothing).
Add garlic, tarragon, parsley, peppercorn, bay leaves and tomato paste.
Fill stockpot to the top with water. Simmer until reduced by half.
Strain and add cream and lobster tail.
Add roux until it thickens (not as thick as sauce).
Take out lobster tail and strain.
Chop the tail and put it back in.
Season with lobster base. |
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