Lobsters are invertebrates and have a hard protective exoskeleton.Lobster Bisque
Creative chefs love to introduce personal ingredients into traditional recipes.
- 2 lb (1 kg) cooked lobster bodies and claw shells
- ½ cup (125 mL) butter
- 1 small carrot, chopped
- 1 small stalk celery, chopped
- 1 red pepper, chopped
- 1 red onion, chopped
- 1 head fennel, chopped
- 1 tomato, chopped
- 5 garlic cloves, minced
- 4 bay leaves
- 4 star anise, toasted*
- 4 whole cloves, toasted*
- 1 tbsp (15 mL) annatto seed paste** (or a pinch of saffron)
- 1 tbsp (15 mL) white peppercorns
- 1 tbsp (15 mL) maple syrup
- 1 cup (250 mL) white wine
- ½ cup (125 mL) brandy
- 8 cups (2 L) heavy cream (35% M.F.)
Remove the lobsters’ sand sacs (the organ located behind the eyes); break up lobster bodies and claws into medium-sized pieces. Reserve.
Heat butter in a large saucepan over medium low heat. Add vegetables and spices and sweat, covered, until vegetables are softened and begin to colour, about 5 minutes. Add lobster shells and maple syrup and cook, uncovered, until they begin to stick and there is no moisture, about 8 minutes. Raise heat to medium-high, add wine and brandy and deglaze, stirring frequently, until liquid evaporates.
Reduce heat to medium, add cream and slowly bring to a simmer, being careful not to boil. Remove from heat, cool to room temperature and then refrigerate for 2 hours, allowing flavours to blend. Bring back to room temperature and strain through a fine-mesh strainer. Return bisque to saucepan, bring back to a low simmer and cook for 2 minutes. Serve immediately.
Serves 6.
*To toast spices: heat a heavy skillet over medium heat until hot. Add spices and toast, stirring frequently, until fragrant, about 2 to 5 minutes.
**Annatto seed paste is a derivative of the achiote seed and is commonly used in Mexican cookery for its flavour and yellow colouring. It can be found in Mexican food stores.
