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September 23 2009

Guppy's Lobster Bisque

This month's recipe is Guppy's own Lobster Bisque. It is a relatively new item on the menu but I have gotten so many requests for this one that I have decided it would be a good one to share this month. Enjoy.
Lobster Bisque:

1 tbsp - drawn butter
shells from two raw Maine Lobsters (meat reserved)
1/4 cup.-chopped onion
1/4 cup- chopped leeks
1/4 cup- chopped celery
1/2 cup- tomato paste
1/2 cup brandy
3 cup's - lobster stock
3 cup's beef stock
1 tsp. Worcestershire sauce
3 dashes Tabasco
pinch of white pepper
1 tsp. sugar
1 tbsp . dry tarragon
1 tsp. paprika
2 whole bay leaves
roux = 1/4 cup drawn butter & 1/4 cup flour
1 quart. heavy whipping cream

In a large stock pot on medium hot heat, add drawn butter, and lobster shells and cook until shells are red. Then add vegetables and saute until brown. Add tomato paste and roast a minute or two. Deglaze with brandy to cook out the alcohol. Add all the rest of the ingredients except roux and cream. Reduce stock by half and pull off stove and strain, reserving the stock. Put stock back on stove and bring to a boil. Turn heat down and add roux to thicken. Add heavy cream and cook on slow until  the soup has thickened and is rich. Ladle soup into eight individual bowls, garnish with a dollop of fresh whipped heavy cream, cooked lobster meat, and chives.