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"Marine Room Maine Lobster Bisque, Enoki Mushrooms, Apricot Brandy"

serves six

The Bisque
2 lobsters 1 ¼ lbs each, steamed, chilled
¼ cup olive oil
½ cup chopped celery
½ cup chopped white onion
½ cup chopped leek, white part only
2 Tbsp. chopped garlic
¼ cup apricot brandy
1 cup diced tomatoes
1/3 cup tomato paste
¼ cup flour
½ cup white wine
4 thyme sprigs
1 bay leaf
1 quart vegetable stock
¾ cup heavy cream
1 tsp. lobster base
to taste sea salt
pinch cayenne pepper

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.


1 Tbsp. finely chopped chives
1 pkg. enoki mushrooms
lobster medallions reserved from above
Place enoki mushrooms on base of soup plate. Pour in lobster bisque. Garnish with lobster medallions. Sprinkle with chives


Bon Appetit!!
Executive Chef Bernard Guillas

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