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Add a photoServings: 8
Ingredients
- 2 x lobsters - (abt 1 lb ea)
- 1/3 c. minced carrots
- 1/4 c. minced onions
- 2 Tbsp. butter
- 1 tsp thyme
- 1 x bay leaf
- 1/2 tsp minced garlic
- 2 x parsley sprigs
- 1 pch tarragon
- 1/3 c. white wine
- 1/4 c. rice
- 5 c. fish stock
- 2 c. heavy cream
- 1/4 lb butter
- 1 Tbsp. cognac
Directions
- Section lobsters, separating the tail and claws from the carcass or possibly head. Remove any foreign matter. Leaving in the shell, place all pcs in a preheated pan with a little butter. Sauce, then flame with cognac.
- Remove lobster, take meat from the tail and claws and slice tail meat into chunks. Claws should be kept whole to use as garnish when bisque is served.
- Set aside tail and claw meat. Return shells to the pan. Add in to the pan, carrots, onions, 2 Tbsp. butter, thyme, bay leaf, garlic, parsley and tarragon. Cook over medium heat till vegetables start to give off water. Add in white wine and simmer for 15 to 20 min.
- Add in fish stock and rice. Cook for 45 min to 1 hour over low heat. (NOTE - Roux may be used as a thickening agent if preferred to rice). Remove shells and place mix into blender till pureed. Strain mix and place over low heat; add in heavy cream and 1 stick butter.
- In separate pan, saute/fry minced lobster meat in a little butter quickly (20 to 30 seconds) over high heat; then place in bisque and adjust salt and pepper to taste. Garnish with claws. Cognac may be added when bisque is served.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 8 servings | |
| Calories 328 | |
| Calories from Fat 236 | 72% |
| Total Fat 26.84g | 34% |
| Saturated Fat 16.33g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 714mg | 30% |
| Potassium 305mg | 9% |
| Total Carbs 7.94g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.69g | 0% |
| Protein 11.45g | 18% |
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