3-4 Cooked Lobster: shells, 1/2 meat, and juices reserved
3 T butter
1 bay leaf
1 sprig tarragon
1/4 C tomato paste
1/2 C brandy
1 C white wine
14 C fish stock or water
3 T butter
1 large onion, chopped
3 garlic, chopped
1 leek, white and pale green parts only, chopped
5 stalks celery, chopped
1 sweet red pepper, seeded and chopped
2 carrots, peeled and chopped
1 C stewed tomatoes
4 sprigs parsley, chopped
1 C rice
4 C chicken stock
Crème Fraiche, cleaned lobster claw and antennas, chives for garnish (optional)
French bread to serve
On a medium heat, fry bay leaf and tarragon in butter for a minute.
Add the lobster shells and cook for a few minutes.
Add the tomato paste, brandy and wine. Heat through and stir well.
Pour in the fish stock or water and bring to a boil.
Simmer for 1 – 1 1/2 hours.
In the mean time, in a separate pot, fry onions, garlic, leeks, celery, red pepper and carrots in butter until tender and onions are just starting to brown.
Add tomatoes, parsley, rice, and chicken stock.
Stir well, cover and bring to boil.
Simmer for 30 minutes, stirring every 10 min.
Strain the shells though the sieve into a big bowl, let the broth settle, then pour it into another container leaving the small bits if any in the bowl.
Cool the vegetable mixture, add 1/2 lobster meat and process with a hand blender until velvety smooth.
In a large pot, make the Béchamel Sauce.
Slowly pour the vegetable mixture and the broth into the sauce.
Add cayenne and salt. Heat through.
Serve the bisque in ramekins or small bowls, topped with Crème Fraiche, and French bread on a side.
Garnish with some paprika and chives.
Match made in Heaven:
Swap Crème Fraiche for a dollop of Sherry Cream Sauce to garnish soup, and French bread or bisque crackers.