Quote:
Originally Posted by FRED HALE SR.
Gonna try a Lobster Bisque this weekend. I'm not a huge fan but it was my girls pick so I agreed to bite the bullet and create this for her. Five star recipe apparently but i'm gonna scale down some of the proportions accordingly. One thing about making it yourself is you can season it to fit your own needs rather then follow it by the book.
http://www.google.com/url?sa=t&rct=j...ec17BaH36Q85dA
Hoping I'll be pleasantly surprised. |
Man **** Bobby Flay. You want a bisque recipe? Here you go:
Get a pot of salted water to a rolling boil. The water should taste like the ocean, to give you an idea of how much salt to add. Drop them in and wait for it to come back up to a boil, then reduce to a simmer. After they're bright red and looking done, roughly 13 minutes for a 2 lb. lobster, take them out and shock them in an icebath immediately. Otherwise they'll get dried out and tough. Crack the shells and clean the meat, set aside for later. Take those shells, slather them with tomato paste and roast them until they are browned, then make a stock out of them. Use the roe and tomalley in the stock as well. Sweat mirepoix, parsley, fennel, leek, so no color (browning). The stock should take about 2 hours depending on how much lobster you have. Make sure it is at a slow bubble, and never boils. Strain the stock and reduce it by half, then add in aromatics (saffron, thyme, tarragon) while at a simmer. Slowly add cream, sherry, cognac, and red wine vinegar while whisking, it's important to emulsify the fats and liquids in the bisque or it will break. If you see a red liquid seeping out of the bisque then you know it's broken, but all you need to do is blend it back. I'd suggest blending it all and passing it through a sieve to give it a good texture. Adjust with salt/pepper and re-add previously cleaned lobster meat. Then go to town on that ****.