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"Marine Room Maine Lobster Bisque, Enoki Mushrooms, Apricot Brandy"
Remove shells from lobster. Cut
tail meat into medallions. Reserve with claws. Coarsely chop lobster
shells and head. Pour olive oil into large, heavy kettle. Brown celery,
onion, and leek over high heat. Add lobster shells. Cook 5 minutes.
Stirring constantly. Flambé with brandy. Add garlic, tomatoes,
tomato paste, and flour. Cook 2 minutes mixing well. Add wine, thyme,
bay leaf and vegetable stock. Stir. Bring to boil. Simmer at medium
heat 45 minutes. Strain through fine sieve pressing on solids to attain
maximum extraction and flavor. Return mixture to pot. Bring to boil.
Add heavy cream. Cook 5 minutes. Season with sea salt and cayenne
pepper to taste. Place soup in blender and process to smooth.
Executive Chef Bernard Guillas
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