Lobster Bisque by Michelle Bernstein
- 4 each 1.5 lb lobsters (live)
- 2 tablespoons olive oil
- 1/2 cup onion; finely chopped
- 1/2 cup carrot; peeled, finely chopped
- 2 tablespoons tomato paste
- 1/2 cup celery; finely chopped
- 1/2 cup fennel; finely chopped
- 1 bay leaf
- 1 cup tomato, chopped
- 3 cloves garlic; finely chopped
- 1 cup cognac
- 1 cup dry white wine
- 2 cups heavy cream
- 3 tablespoons Spanish sherry
- 2 tablespoons Spanish sherry vinegar
- salt and freshly ground black pepper
- Plunge the lobsters into boiling water for 3-4 minutes; take them out of the boiling water and remove the tails. Cut the carcass into quarters, discard the innards. Crack the claws. Remove the meat from the tails, claws and knuckles and set aside.
- In a large pot, warm the olive oil on medium heat. Sauté the lobster shells, carrots, onion, tomato paste and celery. When lightly browned, add fennel, tomato, garlic and bay leaf. Cook for 3-4 minutes and add white wine.
- Add enough cold water to cover at least 3 inches over vegetables. Cook for 45 minutes.
- Cautiously, puree soup portions in an Oster® In2itive® Blender on high speed.
- In a large saucepan, add the butter and melt on low heat. When completely melted, add the flour. Cook for 10-15 minutes stirring constantly with a wooden spoon until it becomes golden and smells nutty.
- Strain pureed soup over a fine mesh strainer into the pot with the butter-flour mixture.
- Add the milk or cream and cook on medium heat for 15 minutes stirring constantly with a whisk. Season with salt and pepper. Add dry sherry and sherry vinegar.
- Take the tail meat and claws, chop into bite size pieces. Place on the bottom of each soup bowl. Pour the hot soup over the lobster meat. Serve good and hot.