Classic Lobster Bisque

This rich and creamy clam chowder or a heavenly input can be served in small portions as an appetizer. Dry sherry and lobster are a duo from natural flavor and come here in perfect harmony.

Preparation time: 30 minutes

Cooking time: 1 hour

Total time: 1 hour 30 minutes

Yield: 6 to 8 people

Ingredients:

• 3 (1 1/4) of one pound lobster, steamed
• 4 tablespoons butter
• Half cup chopped shallots or onions
• Half a cup of chopped celery
• Half a cup of dry sherry and a little more for the service
• 4 cups fish stock or clam juice
• 4 cups of water
• 2 handles garlic, crushed
• 2 bay leaves
• Tomato paste 1/4 cup
• 2 tablespoons cornstarch
• Half a cup of cream
• 2 tablespoons chopped fresh tarragon
• Salt and pepper to taste

Preparation:

1 Turn off the claws and lobster tails. Remove and discard the green tomalley and organs, reserving the shells. The meat from the claws and tail, mussels reservation. Chop the lobster meat, transfer to a bowl and cover and refrigerate until ready to serve. Chop lobster shells into small pieces

2 Melt the butter in a large pot or Dutch oven. Add the onion and celery and cook, stirring frequently, until they are soft. Add the lobster shells and cook, stirring occasionally, for 5-7 minutes or until lightly browned. Add the sherry and cook, stirring occasionally, until almost all evaporated. Add fish and water, and add the garlic and bay leaves.

Reduce cover and cook 3 heat to medium-low and cook for 40 minutes. Pour the solids mixture through a fine sieve into a large bowl, discarding. Wipe clean the pan.

4 In the clean pot, combine tomato paste, corn starch, and half a cup of the lobster. Once the mixture blended, gradually stir in accordance with the remaining broth and whisk until smooth. Bring to a boil and reduce heat to medium-low. (Reserve some of the larger pieces for garnish) cream, tarragon and chopped lobster pieces. Season with salt and pepper.

5 Let cook for 5 minutes, or until the lobster meat is heated through. Pour soup (stir the soup) in shallow bowls, top with the reserved lobster pieces and serve with additional sherry, if desired.

Notes, recipes and tips

• To steam lobsters, select a kettle large enough to hold generous. Add about 1 liter of water with 2 tablespoons of salt mixed water. The water should be about 2 inches deep. Bring water to a boil. Add the lobster, cover and cook for 12-15 minutes, or until the shells are bright red and antennas can be easily removed. With a large pliers, remove the lobsters in a large bowl or plate and let cool until they can be treated.