Lobster Bisque

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
12		Shallots - thinly sliced
12		Mushrooms - thinly sliced
1 cup	237ml	Brandy
1 cup	237ml	Madeira
6 cups	1422ml	Lobster Stock - see * Note
1 tablespoon	15ml	Unsalted butter - softened
2 tablespoons	30ml	Flour
1 1/2 cups	355ml	Heavy cream
1/4 teaspoon	1.3ml	Fresh lemon juice
1		Tabasco pepper sauce

Recipe Instructions

* Note: See the "Lobster Stock" recipe which is included in this collection.

Melt butter in a large stockpot over medium-high heat. Saute shallots until golden, about 3 minutes. Add mushrooms and cook over high heat until slightly browned, about 2 additional minutes. Remove from heat and add brandy and Madeira reserving 1/4 cup of each for final seasoning. Cook over high heat until liquid is reduced by half. Add Lobster Stock and return to a boil. Reduce to a simmer and cook, uncovered, 15 to 30 minutes, depending on the strength of your stock. (Weaker stocks need to cook longer to concentrate their flavors.) Occasionally skim and discard foam that rises to the top.

Make beurre manie by mixing butter and flour with your fingers to form a smooth paste. Press onto ends of a whisk.

When broth has a strong, almost salty, lobster flavor, add cream and bring it back to a boil, skimming foam occasionally. Then whisk in beurre manie until dissolved. Cook an additional 5 minutes over high heat, whisking occasionally.

Strain through a fine sieve, pressing with the back of a ladle to extract all juices. Season with lemon juice, reserved brandy and Madeira, and Tabasco pepper sauce, and serve immediately.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A22 broadcast 11-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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