Lobster Bisque Deluxe Recipe
I have perfected this wonderful Lobster Bisque Deluxe recipe in no time. This Lobster Bisque Deluxe when served as an Appetizer will bring happiness in your dining room. Lobster is the primary ingredient in Lobster Bisque Deluxe. If you have 2 minutes than you can easily prepare Lobster Bisque Deluxe. The French couldn't have come up with a better dish than this Lobster Bisque Deluxe, specially when it comes to culinary creativity. Do try this and get back to me with your views.
Ingredients
2 Cups Brown Stock, Canned Consomme' or Water
1/4 Cup Rice
2 Tbs. Butter or Olive Oil
1 Carrot, sliced
1 Onion, sliced
1 Bit of Bay Leaf
1/2 Tsp. Thyme
1 1/2 Lbs. Fresh Lobster, or 2 small ones
1 Tsp. Salt 1/4 Tsp. Pepper
1 Cup Dry White Wine, or 1/2 Cup Sherry
2 Cups Chicken Stock or Canned Chicken Broth
1 Tbs. Tomato Paste
1 Cup Cream Croutons or Parsley
Directions
Put into a deep kettle the 2 cups of brown stock.
Cook rice until very soft.
Do not drain.
In another pan put butter or olive oil.
Put in 1 carrot and 1 onion and cook slowly 5 minutes; add bay leaf and thyme.
Add lobster; cover and cook until lobster shells are red.
Add salt, pepper and wine.
Cook slowly 15 minutes; add 2 cups of chicken stock.
Remove the lobster; strain the broth.
Take lobster out of shells and set aside.
Scrape the shells and break them up to get out all the meat.
Put shells and strained broth into a pan; cover and simmer 1 hour, or 10 minutes in a pressure pan.
Strain and add to the rice.
Add the lobster meat, cut small, and 2 cups chicken broth.
Put in a small pan 1 tbs butter or olive oil, 1 tbs tomato paste, lobster liver (if any); stir over low heat until smooth.
Add slowly to the soup.
Heat just before serving and add 1 cup cream.
Season.
Sprinkle with croutons or chopped parsley.
Cook rice until very soft.
Do not drain.
In another pan put butter or olive oil.
Put in 1 carrot and 1 onion and cook slowly 5 minutes; add bay leaf and thyme.
Add lobster; cover and cook until lobster shells are red.
Add salt, pepper and wine.
Cook slowly 15 minutes; add 2 cups of chicken stock.
Remove the lobster; strain the broth.
Take lobster out of shells and set aside.
Scrape the shells and break them up to get out all the meat.
Put shells and strained broth into a pan; cover and simmer 1 hour, or 10 minutes in a pressure pan.
Strain and add to the rice.
Add the lobster meat, cut small, and 2 cups chicken broth.
Put in a small pan 1 tbs butter or olive oil, 1 tbs tomato paste, lobster liver (if any); stir over low heat until smooth.
Add slowly to the soup.
Heat just before serving and add 1 cup cream.
Season.
Sprinkle with croutons or chopped parsley.
