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When Ed and I go to a really fine restaurant, I very often order soup as my first course. A wonderful soup is a fine indication that the chef is a skilled practitioner and the rest of the meal is very likely to be stellar. If the soup is lobster bisque, it guarantees that we will both order it. Really fine lobster bisque is an ethereally aromatic essence of lobster, enhanced with sherry and cream and simply to die for. Whenever we splurge on lobster, I gather up the shells and carcasses and set on a real labor of love. The key to extracting the most flavor from the lobsters is to thoroughly pound them with a meat mallet. This can be a very messy procedure, but a double thickness of cheesecloth can contain the carnage somewhat.
If you value your eyelashes, follow the directions for burning off the brandy very carefully. If after all your good work, the fish flavor is not prominent enough, toss in a Knorr fish bouillon cube before adjusting for salt.
Sue Kleber
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6 TB unsalted butter
1 cup diced carrot
2 stalks celery, diced
1/2 red pepper, diced
2 shallots, diced
Sauté the above five ingredients, in a large stockpot. for about 20 minutes over low heat to cook, but not to brown.
4 thoroughly crushed or pounded lobster carcasses (If you have more, use them)
2 TB Italian parsley, minced
1 tsp dried tarragon
1 clove garlic, minced
1/4 cup brandy
Add the first four ingredients to the pot and then carefully make a well and pour in the brandy. Allow the brandy to warm and then, WHILE STANDING AS FAR BACK AS POSSIBLE, IGNITE THE BRANDY. It’s probably not a bad idea to do this outside and let the flames burn down. Cook for 2 or 3 minutes to burn off the alcohol.
2/3 cup white wine
1 49 oz. can low salt chicken broth
1 tsp marjoram
1 tsp thyme
2 to 3 Roma tomatoes, diced
1/2 tsp rosemary
2 TB tomato paste
Add the above 7 ingredients, cover pot and cook for 2 hours and let steep overnight, if possible. In the morning, warm the stock to dissolve the butter.
6 TB unsalted butter
1/2 cup all-purpose flour
Melt the butter in a clean soup pot and very slowly sauté the flour until it turns light brown and foamy. Slowly ladle the hot stock into the roux and stir to smooth.
Dash cayenne pepper
Salt and pepper to taste
2 cups half and half
2 cups finely diced or shredded lobster meat
1/4 to 1/2 cup sherry
Add the above 5 ingredients to pot and bring just to a simmer. Ladle into wide rimmed soup bowls and garnish with additional lobster meat or a dollop of unsweetened whipped cream and a sprinkle of paprika, if desired.
Makes 8 first course servings.
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