lobster bisque

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This is actually part 2 of an earlier post….what started out as ‘lobster sandwiches!’ resulted in some left over shells. It would be a crime to through them away. Roasting said shells and making them into a flavourful stock is time well spent- trust me. Last night I opted to transform the stock into a bisque. Smokes! That’s good soup…..tres elegante and almost free to make.

Lobster Bisque

1 T olive oil
1/2onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
1 garlic clove, minced
2 roma tomatoes, diced
1 T butter
2 T flour
1 litre of lobster stock (approx)
½ t salt
Fresh ground pepper
2 dashes of paprika
1 pinch of nutmeg
1 pinch of cayenne

Garnish: Crème fraiche + chives or parsley.

Bring a large pot to medium heat and add olive oil. Next add the onion and sauté for 3 minutes, stirring occasionally. Add celery and carrot, continuing to stir. Cook for another 5 minutes. Add garlic and cook for 1 minute. Melt in the butter and then sprinkle with flour. Stir for 1 minute. Stir in the tomatoes and cook for 1 more minute. Pour in the stock and bring to a boil. Reduce to a simmer. Add salt, pepper, nutmeg and cayenne. Continue to simmer for 25 minutes, stirring occasionally. Pour soup into a blender in batches, filling blender about 2/3 full each time. VERY IMPORTANT: Before blending, remove cap from inside of blender lid, leaving a hole exposed in the middle. Cover this hole with a tea towel (preferably one that is not your favourite, as it will get some soup splashed on it). The reason for this is to allow the hot steam to escape safely, so that you do not make a big mess and get a nasty burn. Strain blenderized soup through a sieve and return to pot. Serve immediately (and garnish), or allow to cool, refrigerate and serve later.