Rock Lobsta'

Ok, I realize that this is not local...at all, but, sometimes you have to have a little lobster fix. I have had many people ask me for my lobster bisque recipe over the years, but I have never given out the actual recipe...until now.

This is a great fall soup. I also have used roasted fresh pumpkin in place of rice in the past in orgasmic results.


Lobster Bisque

3 oz Onions
2 oz butter
3 parsley stems
1/2 bay leaf
1 sprig thyme
2 1/2 pound lobster
1/4 Cup Brandy
3/4 Cup White wine
3 1/4 cups chicken stock
2 1/4 cups clam juice
1/2 cup rice
2 cups Extra Heavy Whipping Cream
5 oz butter
1/4 cup chopped chives.

1. Cook lobster until just red (you can ask your fish guy at the grocery store to steam it for you)
2. Remove meat from tail and claws. (I use kitchen shears to do this.) Cut meat into 1/4 inch pieces. Reserve the meat and all shell pieces.
3. sweat onions in 2 oz butter. Add parsley stems, bay leaf and thyme.
4. Deglaze the pan with the white wine and brandy. (Careful, this may flare up. If it does flame up then the alcohol is disappear in the soup. If alcohol does not flame up then it is still in your finished cooked product.) Reduce until it is just about gone (au sec)
5. Add the Lobster shells, Chicken Stock and Clam Juice. Simmer 20 minutes.
6. Strain soup.
7. Return to pot with the rice. Bring to a boil, then turn down to a simmer. Simmer 20 minutes.
8. Puree with a hand blender, blender or food processor. Add the heavy cream and butter as you puree.
9. Put pieces of meat in the soup cups. Pour soup in cups. Top with chopped chives.