Lobster
Bisque Recipe
Ingredients
:
2
live lobsters (about 1 pound each)
2
medium carrots, peeled and chopped
1
medium onion, chopped
3
tablespoons butter
2
tablespoons tomato paste
2
garlic cloves, minced
3/4
cup white wine or sherry
1
carton (32 ounces) seafood stock
2/3
cup uncooked long grain rice
2
cups heavy whipping cream
1
teaspoon minced fresh thyme
1-1/2
teaspoons salt
1
teaspoon coarsely ground pepper
Minced
fresh parsley, optional
How
To Make Lobster Bisque :
In
a Dutch oven, add 2 inches of water; bring to a rolling boil. Add lobsters,
cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool
enough to handle, remove meat from claws and tail, reserving any juices;
refrigerate meat and juices.
In
the same Dutch oven, cook carrots and onion in butter over medium-high heat
until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to
caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer
until reduced by half. Add lobster shells, bodies, reserved cooking liquid,
reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour.
Strain mixture, pressing to extract as much liquid as possible; discard shells
and solids.
Return
liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes.
Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture
to very low simmer; add reserved lobster meat and cook until heated through. If
desired, sprinkle with additional black pepper and parsley.
Nutrition
Facts :
1
cup: 373 calories, 26g fat (17g saturated fat), 127mg cholesterol, 942mg
sodium, 20g carbohydrate (4g sugars, 1g fiber), 10g protein.
