Lobster Brandy Bisque

Lobster Brandy Bisque
Lobster Brandy Bisque

Corporate Chef Jeremy McLachlan's yummy seafood soup on a cold day with a kick of Brandy to the taste!!!

Lobster Brandy Bisque

Serves 8

Lobster Stock Ingredients

2 each shells from lobster
2 tablespoons vegetable oil
1/4 cup carrot peeled and chopped
1/2 cup onion peeled and chopped
1/4 cup celery chopped
1/2 cup tomato paste
1/4 cup brandy
2 quarts cold water
2 cloves garlic crushed
1 bay leaf
1 teaspoon dried tarragon

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

4 ounce butter
3/4 cup flour
1 quart lobster stock
3 cups heavy cream
1/4 lemon
1 teaspoon Tabasco
1 tablespoon Worcestershire
1/4 teaspoon Salty's Seasoning Salt
1/4 teaspoon ground white pepper
1 cup brandy
2 tablespoons butter

Lobster Bisque Directions
  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 Salt, and pepper and simmer for another 10 minutes.
  4. Finish with the brandy, butter and salt to taste.
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