Lobster bisque

From YavelWiki

Revision as of 21:19, 1 January 2016 (view source) Yavel (Talk | contribs) (Created page with 'First make the seafood stock ==Ingredients== * 5 Tablespoons unsalted butter * 4 Cups seafood stock * 1 Yellow onion * 1 Carrot * 1 Celery Stalk * 1 Clove garlic * ¼ Cup flou…') ← Older edit		Current revision as of 21:23, 1 January 2016 (view source) Yavel (Talk | contribs) (→Ingredients)
Line 8:		Line 8:
	* 1 Carrot		* 1 Carrot
	* 1 Celery Stalk		* 1 Celery Stalk
-	* 1 Clove garlic	+	* 2 Clove garlic
	* ¼ Cup flour		* ¼ Cup flour
	* 1 Cup white wine		* 1 Cup white wine

---

Current revision as of 21:23, 1 January 2016

First make the seafood stock

Ingredients

• 5 Tablespoons unsalted butter
• 4 Cups seafood stock
• 1 Yellow onion
• 1 Carrot
• 1 Celery Stalk
• 2 Clove garlic
• ¼ Cup flour
• 1 Cup white wine
• 2 Tablespoons tomato paste
• 1 spring fresh thyme
• 1 dried bay leaf
• 1 Cup heavy cream
• Salt
• Pepper

Directions

1. Chop the onion, carrot and celery into small pieces.
2. Melt the butter in a stock pot and then salute the onion, carrot, celery, and garlic about 15 minutes.
3. Add flour and cook until golden brown.
4. Add wine, tomato paste, thyme and bay leaf, stir together and heat until it starts to boil; then add 4 cups of seafood stock.
5. Cook soup for about 15 minutes.
6. Add lobster meat (chopped up) and remove bay leaf.
7. Remove from heat and blend with an immersion blender (or place into a blender).
8. Push liquid through a fine mesh sieve with a spoon into a pot. Discard anything left in the sieve.
9. Stir in cream, salt and pepper; cook for about 10 minutes on low heat.
10. Pour into bowl and garnish with lobster meat.