| Ingredients |
| 1 1/2 pounds |
cooked spiny lobster meat |
| 2 tablespoons |
olive oil |
| 1 |
medium onion, finely chopped |
| 1 rib |
celery, finely chopped |
| 1 |
carrot, finely chopped |
| 1 |
tomato, finely chopped |
| 6 cloves |
garlic, chopped |
| 2 tablespoons |
fresh tarragon leaves, chopped |
| 2 tablespoons |
fresh thyme leaves, chopped |
| 1 |
bay leaf |
| 8 |
black peppercorns |
| 1/2 cup |
brandy |
| 1/2 cup |
dry sherry |
| 4 cups |
fish stock or bottled clam juice |
| 1/4 cup |
tomato paste |
| 1/2 cup |
heavy cream |
| 1 1/2 tablespoons |
cornstarch |
| 2 tablespoons |
water |
| |
salt and pepper to taste |
Preparation
Slice cooked lobster meat into medallions, reserving a few slices for garnish. Coarsely chop remaining slices; cover and chill. In a 6-quart stock pot, sauté the vegetables, garlic, herbs, and peppercorns in oil over medium high heat until soft. Add the brandy and sherry; simmer until most of the liquid is evaporated. Add the fish stock and simmer uncovered for 1 hour, stirring occasionally. Strain the stock into a large saucepan; discard remaining solids. Add tomato paste and simmer for 10 minutes until stock is reduced to 3 cups of liquid. Stir in cream and simmer for additional 5 minutes. Combine cornstarch and water in a small bowl and whisk into bisque. Simmer for 2 minutes, stirring, until slightly thickened. Add chopped lobster meat and simmer until lobster meat is heated through. Add salt and pepper. Serve garnished with reserved lobster medallions.
Yield
6 servings
Nutritional Value Per Serving
Calories 345, Calories From Fat 125, Total Fat 14g, Saturated Fat 6g, Trans Fatty Acid 0.22, Cholesterol 111mg, Total Carbohydrate 14g, Protein 26g, Omega 3 Fatty Acid 0.58g
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