Salt, freshly ground black pepper and cayenne pepper to taste
2 egg yolks
Instructions
Bring the water to a boil in a large, deep pot. Drop in the lobsters and cook until they pop to the surface, 10 to 12 minutes. Remove the lobsters and reserve 1 quart of the cooking liquid.
When the lobsters are cool enough to handle, crack the shells and remove the lobster meat. Finely chop the meat and reserve the shells
Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the lobster shells and pour in the brandy. When the brandy is warm, carefully ignite with a match. When the flames die down, add ½ cup of the shallots, the tomato paste, the wine and the reserved cooking liquid, thyme and bay leaves.
Simmer uncovered for 30 minutes, then strain through a sieve into a bowl.
Heat the remaining butter in a large, heavy pot over medium heat. Add the remaining 3 tablespoons shallots and cook, stirring, until the shallots are just soft, about 2 minutes.
Add the flour and cook, whisking, until blended. Whisk in the milk and cream and heat over medium heat until hot. Season with salt, black pepper and cayenne.
Whisk the egg yolks in a small bowl. Whisk in about 1 cup of the soup mixture and then return the mixture to the pot. Whisk until well blended. Add the lobster meat and heat for 3 to 4 minutes. Serve immediately.
Originally Submitted
11/25/2008
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