Lobster Bisque
by Executive Chef Fred Mensinga at Mission Inn Hotel & Spa
2 T Olive Oil
1 Medium onion
1 Celery rib
1 Carrot
5 lbs Lobster bodies (shells)
1 Garlic head – chopped
2 T Fresh tarragon leaves – chopped
2 T Fresh thyme leaves – chopped
1 Bay leaf
8 Black peppercorns
1/2 C Brandy
1/2 C Dry sherry
1/4 C Tomato paste
1/2 C Heavy cream
1/2 C All purpose flour
1/2 C Butter
Salt and pepper – to taste
1) In a large stock pot, heat oil over moderately high heat until hot but not smoking and sauté the onions, celery, and carrot. Next, add the lobster shells stirring occasionally. Add the garlic, herbs, peppercorns, brandy, and sherry and simmer, stirring, until almost all the liquid is evaporated, about 5 minutes. Add water to just cover the lobster shells and simmer for 2-3 hours.
2) Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids. Whisk in tomato paste and simmer until slightly reduced, about 10 minutes. Add cream and simmer bisque 5 minutes. In a small pot, make the roux by cooking the flour and butter together until golden
brown; add roux in small increments as needed to the bisque to thicken it. Finally, taste and season bisque with salt
and pepper.
brown; add roux in small increments as needed to the bisque to thicken it. Finally, taste and season bisque with salt
and pepper.
