Lobster Bisque Recipe from Coral Reef Restaurant
1 cup carrots, diced
1/4 cup onion, diced
1/4 cup butter
1 sprig fresh thyme
3-4 stems parsley
1 lobster (2-2½ pounds)
1/4 cup sherry
1 cup dry white wine
3/4 cup short-grain white rice
1 tsp salt
6 cups fish stock or bouillon
1 cup heavy cream
1 tsp chervil, chopped
pinch of cayenne pepper
In a heavy sauce pan, sauté carrots and onion in butter until tender. Add thyme, bay leaf and parsley and continue cooking until carrots and onion are light brown.
Cut lobster into 8-10 pieces. Remove stomach and rinse lobster.
Add to vegetables and sauté until shells begin to turn red and meat is firm. Add sherry, and white wine. Reduce heat and simmer for 10 minutes.
Remove lobster and clean meat from shells. Set meat aside and return shells to pot.
In a seperate pot, cook rice in fish stock, with salt for 20 minutes. After 20 minutes add fish stock and rice to vegetables and lobster shells and simmer for 45 minutes. At this time rice will be fully cooked and broth will be slightly thickened.
Remove shells from pot and strain broth through a fine sieve. Discard bay leaf.
Press rice and vegetables through sieve and discard any remains left in sieve.
Add heavy cream to broth and simmer 3-5 minutes.
Dice reserved lobster meat and season with cayenne pepper and chervil. Add to Bisque last.. Serve immediately.