Lobster Bisque from Paris Room
Here is the recipe to the Lobster Bisque:
2 lobster tails (store bought/frozen is fine)
1 large carrot
1 medium red onion
3 Tbs tomato paste
3 medium tomatos
2 Tbs all purpose four
2 cups dry white wine
1 cup heavy cream
2 tsp Cajun seasoning
1 Tbs dried Lavender
1 Tbs fennel seeds
1 Tbs black peppercorns
salt to taste
pepper to taste
Saffron for garnish (optional)
Set both lobster tails in slightly boiling water and let cook for 7 min, turning half way through.
Remove from water and set aside to cool.
Once cooled, de-shell and put shells back into water.
Add fennel seeds, salt, and black peppercorns to water and let simmer for 20-30 mins
Strain water and use as your stock. (about 2 cups)
Rough chop carrot, leeks, and onion. Let them cook down in a couple tablespoons of butter(about 10 mins) Season with salt and pepper.
Add flour to thicken and stir until completely dissolved.
Add cognac and white wine. Let simmer for another 10 mins.
Add tomato, tomato paste, stock, and herbs. Let simmer for another 10 mins.
Slightly cool and puree with an immersion blender
Reheat to simmer and add salt and pepper to taste
Take lobster and cut into bite sized chunks. Cook in butter (about 5 mins) add salt and pepper to taste.
Plate your bisque. Add heavy cream (about a tablespoon), lobster and saffron to portion.