Maine Lobster Bisque
By: Anonymous
Published: Tuesday, December 15, 2009 - 11:35pm

Ingredients




4 quarts Lobster Stock (see below)
4 quarts heavy cream, scalded
Salt and pepper to taste
1/2 cup dry sherry
4 cooked lobster tails, diced
4 tablespoons snipped chives
1/2 cup Chive Oil (see below)
Fried leeks for garnish, if desired
Shells from 4 lobsters, crushed
1/4 cup olive oil
1 tablespoon chopped garlic
3 ounces brandy
1/4 cup tomato paste
1 1/2 cups chopped onion
1 1/4 cups each, chopped celery and carrots 3 quarts 2 bay leaves
12 peppercorns
Salt to taste
1 1/2 ounces fresh chives
1/2 cup olive oil

Preparation

1 For the Maine Lobster Bisque:1. In a large saucepan, reduce lobster stock by half. Add the cream and reduce mixture by half again. Season with salt and pepper. 2 2. Before serving, add the dry sherry and lobster meat, and simmer over moderate heat, stirring occasionally, until lobster is heated through. Stir in the chives. 3 3. Transfer the soup to serving bowls and garnish with the Chive Oil and leeks. 4 For the Lobster Stock:In a large casserole set over moderately high heat, sear the shells in the oil until bright red. Add the garlic and toss to coat for 1 minute. Deglaze with the brandy, stirring. Add the tomato paste, vegetables, water, wine, bay leaves, peppercorns, and salt to taste. Bring liquid to a boil and simmer until reduced by 1/3. Strain and cool. 5 For the Chive Oil:1. In a saucepan of boiling water, blanch the chives for 20 seconds, drain, can refresh in ice water. Drain again. Pat dry. 6 2. In a blender or food processor, combine the chives and oil and blend until combined well. Transfer mixture to a saucepan set over moderate heat and bring to a boil, stirring with a wooden spoon. Simmer 2 minutes. 7 3. Strain the mixture into a bowl through a sieve lined with cheesecloth. Cool and store in a cool dry place until ready to use.