Lobster Bisque
2 c arborio rice 4 live whole Maine lobsters 1 / 2 c tomato paste 2 c brandy Cream ( 1 c per 2 c stock ) 2 tbsp paprika 1 / 2 tsp cayenne pepper Salt and pepper to taste 1 c lemon juice from about 6 lemons 1 / 2 c sugar 4 bay leaves 3 tbsp garlic , chopped 1 / 4 c shallots
In a large rondeau pan filled halfway with 2 gallons of water , add paprika , cayenne pepper , bay leaves , lemon , garlic and shallots . Bring to a simmer then add live lobsters and cook for 10 minutes . Remove lobsters from poaching liquid and keep the liquid simmering .
Break down the lobsters by separating the head from the tail and the claws and knuckles from the head . Return the heads to the poaching liquid . Break the shell from the tail , knuckles and claws . Return all shells to the poaching liquid . Chop and save a little claw meat for garnish , puree the rest of the meat and set it aside . Simmer the shells for one hour , strain from the liquid and return the liquid to heat until it ’ s reduced by half . Cook the arborio rice until it ’ s soft and cooked through . This will be your thickening agent . Set it aside .
To the poaching liquid , add burned off brandy , tomato paste , sugar , salt and black pepper . Puree the rice until smooth and then add to the lobster stock along with the lobster meat . Bring to a simmer . This is your base , and it can be portioned and frozen from this state . Add the heavy cream when ready to serve ( once you ’ ve added cream , it cannot be frozen ). Add 1 cup of cream per 2 cups of stock . Garnish with crème fraiche and claw meat .
Photo by The Forks Restaurant and Inn .
Photo by Coat of Arms .
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WEST VIRGINIA EXECUTIVE