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Receta Fairmont's Lobster Bisque
by Global Cookbook

Fairmont's Lobster Bisque
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  Raciónes: 8

Ingredientes

  • 2 x lobsters - (abt 1 lb ea)
  • 1/3 c. minced carrots
  • 1/4 c. minced onions
  • 2 Tbsp. butter
  • 1 tsp thyme
  • 1 x bay leaf
  • 1/2 tsp minced garlic
  • 2 x parsley sprigs
  • 1 pch tarragon
  • 1/3 c. white wine
  • 1/4 c. rice
  • 5 c. fish stock
  • 2 c. heavy cream
  • 1/4 lb butter
  • 1 Tbsp. cognac

Direcciones

  1. Section lobsters, separating the tail and claws from the carcass or possibly head. Remove any foreign matter. Leaving in the shell, place all pcs in a preheated pan with a little butter. Sauce, then flame with cognac.
  2. Remove lobster, take meat from the tail and claws and slice tail meat into chunks. Claws should be kept whole to use as garnish when bisque is served.
  3. Set aside tail and claw meat. Return shells to the pan. Add in to the pan, carrots, onions, 2 Tbsp. butter, thyme, bay leaf, garlic, parsley and tarragon. Cook over medium heat till vegetables start to give off water. Add in white wine and simmer for 15 to 20 min.
  4. Add in fish stock and rice. Cook for 45 min to 1 hour over low heat. (NOTE - Roux may be used as a thickening agent if preferred to rice). Remove shells and place mix into blender till pureed. Strain mix and place over low heat; add in heavy cream and 1 stick butter.
  5. In separate pan, saute/fry minced lobster meat in a little butter quickly (20 to 30 seconds) over high heat; then place in bisque and adjust salt and pepper to taste. Garnish with claws. Cognac may be added when bisque is served.
  6. This recipe yields 8 servings.