Salty's Seafood Restaurant Recipes

LOBSTER BRANDY BISQUE

Recipe Yield: 8 servings

Lobster Stock:
2 ea. Shells from lobster
2 tbls. Vegetable oil
¼ cup Carrot, peeled and chopped
½ cup Onion, peeled and chopped
¼ cup Celery, chopped
½ cup Tomato Paste
¼ C Brandy
2 qts. Cold Water
2 cloves Garlic, crushed
1 ea. Bay leaf
1 tsp. Dried tarragon

Method:

1. Heat the oil in heavy bottomed pot. Add lobster shells, carrots, onion, celery and brown lightly.
2. Add brandy and flame. Then add remaining ingredients and bring to a simmer for 2-3 hours, reducing to one quart.
3. Strain through a fine mesh strainer and refrigerate until ready to use.

Lobster Bisque:
4 oz. Butter
¾ cup Flour
1 qt. Lobster stock
3 cups Heavy Cream
¼ Lemon
1 tsp. Tabasco
1 Tbls. Worcestershire
¼ tsp. Salty’s seasoning
¼ tsp. White pepper, ground
1 cup Brandy
2 Tbls. Butter

Method:

1. Combine butter and flour in sauce pan and cook for about 5 minutes over low heat.
2. Add stock, bring to a boil and simmer for 20 minutes
3. Add heavy cream, juice from lemon, Tabasco, Worcestershire, Salty’s Seasoning, and pepper and simmer for another 10 minutes
4. Finish with the brandy, butter and salt to taste.