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Title: 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.
2. Heat the butter in a large heavy bottomed soup pot. Add the shells and cook stirring a few minutes over a moderately high flame.
3. Add the onion, carrot and celery. Cook the vegetables a few minutes to soften and color slightly.
4. Add the flour and cook a few minutes to remove the raw flour taste.
5. Add the Brandy and carefully alight.
6. Add the clam juice and wine. Bring the bisque to a boil and reduce the heat to a simmer. Simmer for 45 minutes.
7. 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.
8. Strain the bisque, pressing to extract as much liquid from the shells and the vegetables as possible.
9. Pour the bisque into another pot. Add the cream and reduce bisque to desired consistence by simmering over a medium flame.
10. Season to taste.
11. Add the bay shrimp, heat and serve.
Recipe provided by St. Francis Winery & Vineyards, Sonoma Valley, California.