Lobster Bisque

Now, I've had a couple of lobster recipes on here, and I note each time the added benefit of making bisque from the waste shells. Bisque is reasonably easy, in the world of soups. It takes little meat to make a bisque- you can set some aside when making other recipes, because the flavors primarily come from those shells.

Lobster Bisque

Prep Time: 20 minutes

Cooking Time: 1 hour

Serves: 4-6

Ingredients:

2 lobster shells

spare lobster meat (this can be substituted by prawn meat if need be)

1 onion, peeled and chopped

1 carrot, peeled and chopped

2 sticks celery, de-stringed and chopped

2 tbsp oil

2 tbsp brandy

4 cups water

1/2 cup white wine

2 oz long grain rice

2 small tomatoes, chopped (or 1 can)

salt and pepper to taste

2 tbsp cream

Break the Shells:

Wrap the lobster shells in a plastic bag, paper towel, towel, or other instrument to prevent pieces from flying, and then beat them, vigorously, with a rolling pin, meat mallet, or any other blunt instrument until they are in small pieces.

Prepare the Stock:

Add oil to the pan, and soften onion, carrots, and celery. Once the onions are translucent, add the lobster shells and water, bring to a boil, reduce to a simmer, and simmer for thirty minutes.

Strain the stock carefully, using a sieve or cheesecloth.

Cooking:

Use 1 cup stock to cook the rice in.

While the rice is cooking, put the rest of the stock in another pot. Pour the brandy into a ladle and hold it over a burner (or lighter) until it ignites, and pour it into the pot. Add the wine, and simmer the mixture for 20 minutes.

Take the cooked rice and tomatoes, run them through a food processor and blender, and pour it into the pot.

Add chopped lobster meat. Salt and pepper to taste, and mix in the cream.