Buy at AllPosters.com
Sur La Table
La Belle Cuisine -
More Soup Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Gerard & Dominique Seafoods - Specialty Seafood Offerings
"Of soup and love, the first is
~ Spanish Proverb
Recipe of the Day Categories:
Viking Professional Stock Pot, 8 Qt
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Lobster Boats in Harbor at Sunrise, Stonington, Maine, USA
Buy at AllPosters.com
La Belle Cuisine
The Silver Palate
Good Times Cookbook
by Julee Rosso & Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing Co., Inc.
Bisque is one of those extravagant and quintessential
prepared with tender loving care. Our version
is made in the basic
classical French tradition, though we’ve
managed to eliminate a few of
the time-consuming steps without
sacrificing flavor. Savor this rich and
soothing blend on a very
live lobsters (1 to 1 1/4 pounds each)
tablespoons (3/4 stick)
cup plus 3 tablespoons
cloves garlic, minced
tablespoons tomato paste
1/2 cups dry white wine
teaspoon dried tarragon
teaspoon dried thyme
red pepper flakes
1/2 cups milk
cup heavy or whipping cream
and freshly ground pepper,
1. Heat the water in a large stock pot to boiling. Drop in the
and cook covered for 12 minutes. Remove the lobsters from the
reserve 4 cups of the water. Let the lobsters cool.
2. When the lobsters are cool enough to handle, crack the shells and
remove all the lobster meat. Finely dice the meat and set aside.
Reserve the shells.
3. Melt half the butter in a large skillet over medium heat. Add the
lobster shells and pour in the Cognac. Heat until the Cognac is
flame it with a match. When the flames subside, stir
in 1/2 cup
the garlic, tomato paste, wine, reserved
cooking liquid, the
thyme, red pepper flakes, and bay
leaves. Simmer uncovered
for 30 minutes.
Strain through a sieve
into a bowl.
4. Melt the remaining 3 tablespoons butter in a stock pot over
high heat. Add 3 tablespoons shallots and sauté 2 minutes. Add the
and cook, whisking constantly, for 1 minute. Gradually whisk
strained lobster stock; whisk until well blended. Whisk in
cream and heat over medium heat until hot. Season
5. Whisk the egg yolks together in a small bowl. Whisk in 1/2 cup of
hot soup and then return to the pot; whisk until thoroughly blended.
Stir in the reserved lobster meat. Heat for several minutes and serve
6 very rich portions
Featured Archive Recipes:
Crab and Mushroom Bisque
Fish Soup with Shrimp and Lobster
Louisiana Crab and Corn
New Orleans Oyster and
Index - Soup Recipe Archives
Basic Stock Recipes
Daily Recipe Index
Recipe Archives Index