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Curried Lobster Bisque
Submitted by: Rob Evans
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Chef Rob Evans prepares this lobster bisque with a flavorful stock made from lobster shells. You can add bits of lobster meat as a garnish.
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INGREDIENTS:
For Stock:4 lobster bodies, lungs and head trimmed and rinsed clean with cold water
1 C. rough cut carrots
1 C. rough cut onions
1 C. rough cut celery
2 T. tomato paste
1/2 C. Sherry
Zest of 1/2 orange
2 bay leaves
Water to cover
For Bisque:
1 qt. lobster stock
1 Tbsp curry
1/8 C. chopped shallots 1/2 t. crushed red pepper
2 T. butter
1/4 C. long grain rice
1/4 C. sherry
1 C. heavy cream
DIRECTIONS:
Stock:
- In a heavy bottom pot with a little canola oil, saute the lobster bodies until they start to brown.
- Add tomato paste and stir for 1 minute.
- Add carrots, celery, onions, bay leaf, orange zest and sherry.
- When sherry turns syrupy, add water to cover by 2" and bring to a simmer.
- Simmer for 1 1/2 hours, strain and reduce to 1 quart.
Bisque:
- In a 2 quart pot over medium heat, sweat shallots, curry and crushed red peper in butter for 5 minutes.
- Add sherry. Heat until dry.
- Add rice, then stock. Bring to a simmer for 20 minutes.
- Add cream. Simmer for 5 more minutes then puree. Correct seasoning.
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