Fairmont's Lobster Bisque

Recipe Ingredients

2		Lobsters - (abt 1 lb ea)
1/3 cup	36g / 1.3oz	Chopped carrots
1/4 cup	15g / 0.5oz	Chopped onions
2 tablespoons	30ml	Butter
1 teaspoon	5ml	Thyme
1		Bay leaf
1/2 teaspoon	2.5ml	Chopped garlic
2		Parsley sprigs
1		Tarragon
1/3 cup	78ml	White wine
1/4 cup	40g / 1.4oz	Rice
5 cups	1185ml	Fish stock
2 cups	474ml	Heavy cream
1/4 lb	113g / 4oz	Butter
1 tablespoon	15ml	Cognac

Recipe Instructions

Section lobsters, separating the tail and claws from the carcass or head. Remove any foreign matter. Leaving in the shell, place all pieces 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 to the pan, carrots, onions, 2 tablespoon butter, thyme, bay leaf, garlic, parsley and tarragon. Cook over medium heat until vegetables start to give off water. Add white wine and simmer for 15 to 20 minutes.

Add fish stock and rice. Cook for 45 minutes to 1 hour over low heat. (NOTE -- Roux may be used as a thickening agent if preferred to rice). Remove shells and place mixture into blender until pureed. Strain mixture and place over low heat; add heavy cream and 1 stick butter.

In separate pan, saute chopped 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.

Source:
Undocumented, but from the WWW

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