Lobster, c.1982
Lobster, c.1982
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Warhol, Andy
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Lobster Bisque



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Lobster Boats in Harbor at Sunrise, Stonington, Maine, USA
Lobster Boats in Harbor at Sunrise, Stonington, Maine, USA
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Wells, Joanne
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La Belle Cuisine


Lobster Bisque

The Silver Palate
Good Times Cookbook
by Julee Rosso & Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing Co., Inc.

“Lobster Bisque is one of those extravagant and quintessential
soups that must be prepared with tender loving care. Our version
is made in the basic classical French tradition, though we’ve
managed to eliminate a few of the time-consuming steps without
sacrificing flavor. Savor this rich and soothing blend on a very
special occasion.”

2 gallons water
2 live lobsters (1 to 1 1/4 pounds each)
6 tablespoons (3/4 stick)
unsalted butter
1/3 cup Cognac
1/2 cup plus 3 tablespoons
chopped shallots
2 cloves garlic, minced
3 tablespoons tomato paste
2 1/2 cups dry white wine
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
Pinch red pepper flakes
2 bay leaves
3 tablespoons unbleached
all-purpose flour
2 1/2 cups milk
3/4 cup heavy or whipping cream
Salt and freshly ground pepper,
to taste
2 egg yolks

1. Heat the water in a large stock pot to boiling. Drop in the lobsters
and cook covered for 12 minutes. Remove the lobsters from the
pot; reserve 4 cups of the water. Let the lobsters cool.
2. When the lobsters are cool enough to handle, crack the shells and
remove all the lobster meat. Finely dice the meat and set aside.
Reserve the shells.
3. Melt half the butter in a large skillet over medium heat. Add the
lobster shells and pour in the Cognac. Heat until the Cognac is
warm, then flame it with a match. When the flames subside, stir
in 1/2 cup shallots, the garlic, tomato paste, wine, reserved
cooking liquid, the tarragon, thyme, red pepper flakes, and bay
leaves. Simmer uncovered for 30 minutes. Strain through a sieve
into a bowl.
4. Melt the remaining 3 tablespoons butter in a stock pot over medium-
high heat. Add 3 tablespoons shallots and sauté 2 minutes. Add the
flour and cook, whisking constantly, for 1 minute. Gradually whisk
in the strained lobster stock; whisk until well blended. Whisk in
the milk and cream and heat over medium heat until hot. Season
to taste with salt and pepper.
5. Whisk the egg yolks together in a small bowl. Whisk in 1/2 cup of the
hot soup and then return to the pot; whisk until thoroughly blended.
Stir in the reserved lobster meat. Heat for several minutes and serve
6 very rich portions

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