Lobster Bisque with Bay Shrimp
One 1¼ pound live lobster
¼ cup butter
1 large onion, peeled and chopped
1 carrot, peeled, chopped
1 celery rib, chopped
2 tablespoons flour
1 quart clam juice
4 tablespoons tomato paste
¼ cup brandy
1 cup St. Francis Chardonnay
1 sprig fresh thyme
Pinch saffron threads or powder
1 cup cream
Salt to taste
1 cup bay shrimp meat, cooked
- On a cutting board, cut the lobster in half lengthwise. Remove the meat from the tail, coarsely chop the tail and body shells. Save the claws to use later.
- Heat the butter in a large heavy bottomed soup pot. Add the shells and cook stirring a few minutes over a moderately high flame.
- Add the onion, carrot and celery. Cook the vegetables a few minutes to soften and color slightly.
- Add the flour and cook a few minutes to remove the raw flour taste.
- Add the Brandy and carefully alight.
- Add the clam juice and wine. Bring the bisque to a boil and reduce the heat to a simmer. Simmer for 45 minutes.
- Add the claws and cook for 15 minutes. Remove the claws, and use the meat for another dish. If the bisque becomes too thick, you may need to add water.
- Strain the bisque, pressing to extract as much liquid from the shells and the vegetables as possible.
- Pour the bisque into another pot. Add the cream and reduce bisque to desired consistence by simmering over a medium flame.
- Season to taste.
- Add the bay shrimp, heat and serve.