Lobster bisque Recipe

Name: Lobster bisque
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 2 servings
Ingredients: 60 mL (¼ cup) softened butter; 60 mL (¼ cup) all purpose flour; 30 mL (2 tbsp.) olive oil; 2 cooked lobster shells, cracked; 1 onion, peeled and diced; 2 stalks celery, cut in chunks; 250 mL (1 cup) white wine; 1 clove garlic, chopped; 30 mL (2 tbsp.) tomato paste; 125 mL (½ cup) canned tomato sauce; 1 bay leaf; 2 L (8 cups) fish stock or broth; 60 mL (¼ cup) 35% M.F. cream; 1 pinch cayenne pepper (optional); To taste, fresh dill sprigs (optional); To taste, sprigs of dill (optional); To taste, salt and pepper

Ingredients

60 mL (¼ cup) softened butter
60 mL (¼ cup) all purpose flour
30 mL (2 tbsp.) olive oil
2 cooked lobster shells, cracked
1 onion, peeled and diced
2 stalks celery, cut in chunks
250 mL (1 cup) white wine
1 clove garlic, chopped
30 mL (2 tbsp.) tomato paste
125 mL (½ cup) canned tomato sauce
1 bay leaf
2 L (8 cups) fish stock or broth
60 mL (¼ cup) 35% M.F. cream
1 pinch cayenne pepper (optional)
To taste, fresh dill sprigs (optional)
To taste, sprigs of dill (optional)
To taste, salt and pepper

PREP TIME 30m	COOK TIME 50m	TOTAL TIME 1h20m
YIELD 2 servings

Instructions

In a small bowl, blend together the butter and flour, forming a paste.
Set aside.
In a large saucepan, heat olive oil and sear lobster shell pieces for 3 to 4 minutes until they redden.
Add the onion, celery, carrot, and cook 5 or 6 minutes.
Deglaze saucepan with white wine and reduce.
Add the garlic, tomato paste, canned tomato sauce, bay leaf, and fish stock.
Bring sauce to a boil, reduce heat to medium, and simmer for 30 minutes.
Strain bisque through a fine sieve.
Add butter paste to bisque and stir until it thickens.
Add the cream and cayenne pepper.
Stir and adjust seasoning as needed.