Wednesday, February 1, 2012
A rich and luxurious shellfish soup.
1 lobster, about 21⁄4lb (1kg) in total, cooked
3 tbsp butter
1 onion, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
1 leek, finely chopped
1⁄2 bulb fennel, finely chopped
1 bay leaf
1 sprig of tarragon
2 garlic cloves, crushed
21⁄2oz (75g) tomato purée
4 tomatoes, coarsely chopped
1⁄2 cup Cognac or brandy
2⁄3 cup dry white wine or vermouth
6 cups fish stock
1⁄2 cup heavy cream
salt and freshly ground black pepper pinch of cayenne pepper juice of 1⁄2 lemon
snipped chives, to garnish Split the lobster and remove the meat . Crack all the shells with the back of
a knife. Chop the shells into coarse pieces and put the meat into the refrigerator.
Melt the butter in a large pan over medium heat, add the vegetables, herbs, and garlic, and
cook for 10 minutes, or until softened, stirring occasionally. Add the lobster shells. Stir in the
tomato purée, tomatoes, Cognac, white wine, and stock. Bring to a boil and simmer for 1 hour.
Let cool slightly, then pulse-blend in a food processor until the shell breaks into very small
pieces. Push through a coarse sieve, then pass through a fine sieve. Return to the heat.
Bring to a boil, add the lobster meat and cream, then season, adding cayenne and
lemon. Serve in warmed bowls, with chives.The bisque can be made to the end of step 3 up
to 1 day in advance. Cover, and chill. Finish the recipe just before serving.