Receta Maine Lobster Bisque
by Global Cookbook

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	Raciónes: 8

Ingredientes

4 quart Lobster Stock (see below)
4 quart heavy cream, scalded Salt and pepper to taste
1/2 c. dry sherry
4 x cooked lobster tails, diced
4 Tbsp. snipped chives
1/2 c. Chive Oil (see below) Fried leeks for garnish, if you like Shells from 4 lobsters, crushed
1/4 c. extra virgin olive oil
1 Tbsp. minced garlic

3 ounce brandy
1/4 c. tomato paste
1 1/2 c. minced onion
1 1/4 c. each, minced celery and carrots 3 qts water, or possibly sufficient to cover shells 3/4 c. dry white wine
2 x bay leaves
12 x peppercorns Salt to taste
1 1/2 ounce fresh chives
1/2 c. extra virgin olive oil

For the Maine Lobster Bisque:1. In a large saucepan, reduce lobster stock by half. Add in the cream and reduce mix by half again. Season with salt and pepper.
Before serving, add in the dry sherry and lobster meat, and simmer over moderate heat, stirring occasionally, till lobster is heated through. Stir in the chives.
Transfer the soup to serving bowls and garnish with the Chive Oil and leeks.
For the Lobster Stock:In a large casserole set over moderately high heat, sear the shells in the oil till bright red. Add in the garlic and toss to coat for 1 minute. Deglaze with the brandy, stirring. Add in the tomato paste, vegetables, water, wine, bay leaves, peppercorns, and salt to taste. Bring liquid to a boil and simmer till reduced by 1/3. Strain and cold.
For the Chive Oil:1. In a saucepan of boiling water, blanch the chives for 20 seconds, drain, can refresh in ice water. Drain again. Pat dry.
In a blender or possibly food processor, combine the chives and oil and blend till combined well. Transfer mix to a saucepan set over moderate heat and bring to a boil, stirring with a wooden spoon. Simmer 2 min.
Strain the mix into a bowl through a sieve lined with cheesecloth. Cold and store in a cold dry place till ready to use.