RECIPE OF THE WEEK: Lobster Bisque

[Amy Warren, LMHC / WQ Mag Columnist]

Lobster is my favorite food, but I'm very particular about lobster bisque. (Kim and Wes will tell tell you I'm particular about all foods, but that's an exxageration--I just have discriminating, and good, taste). In my opinion, most bisques tend to overwhelm the taste of the lobster with sherry, but the lobster bisque we prepared in last night's Basics of Culinary class at Apron's Cooking School satisfied my desire for lobster! The photo shows you how to de-shell the lobster. Stay tuned for this week's "Putting on My Apron at Apron's" blog for more details. An economical way to enjoy this recipe is to substitute part of the lobster with shrimp.

Executive Chef, Jim Hendry, shared his secret for preparing the perfect bisque. He whips heavy cream, then adds the sherry towards the end of whipping and folds it into the finished bisque, producing a light and creamy bisque. Perfect, indeed!

Lobster Bisque
Serves four to six

Ingredients:
1½ sticks Sweet Butter
1 cup Flour
½ Spanish onion (peeled and large diced)
1 Carrots (sliced)
1½ quart Lobster Stock
Kosher Salt for seasoning
Cayenne Pepper for seasoning
1½ cup Heavy Cream
Brandy for seasoning
1 fluid ounce Sherry
3-4 ounces Lobster Meat (shelled and cut spoon size)
Croutons

Method:
Place butter, onions and carrots in a soup pot and begin to cook over a medium-high heat until they begin to soften, lowering and raising heat as needed to prevent browning. Stir in flour and cook for a few minutes, stirring continually, cooking until flour begins to take on a blonde complexion.
Lower heat and add Lobster stock, a cup or so at a time, whisking in completely and smooth before each addition. At first it will seem thick like mashed potatoes but ultimately thin out to a watery consistency. Return to a medium high to high heat and bring to a boil, stirring frequently with a whisk, scraping the bottom of the pot to prevent sticking and burning. Taste and adjust seasoning with salt and cayenne pepper, lower to a simmer and cook for 10-20 minutes.
Combine one cup of the heavy cream with the sherry in a mixing bowl and whip until soft peaks appear but cream is still spoon-able. Reserve in refrigerator until ready to use.
After soup has simmered, taste and adjust seasonings. Strain through a fine mesh strainer into a clean pot and reserve hot until ready to serve.
Serve by ladling into a large tureen or individual bowls, topping with lobster meat, croutons and the lightly whipped sherry cream over that. Serve and Enjoy!

[Jessica Burdick]

Sounds YUMMY!! I'm going to surprise my honey (who's from Maine) with some Lobster Bisque this weekend...I'll let you know how mine turns out!