Lobster Bisque With Puff Pastry Topping Recipe

How to make it

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• Steam /Cook the live lobsters by your favorite method in water with the vegetables
• Remove lobsters when done
• Drain and strain liquid and reserve liquid, discard veges
• Remove lobster meat from shell,
• When cool, dice lobster meat as desired for soup
• Save shells for broth
• Place reserved broth that lobsters steamed in, in a large sauce pot and add additional water to make about 8-10 cups liquid if needed or as desired
• Place lobster shells in pot with liquid
• Bring to a boil
• Partially cover and simmer about 1- 2 hours
• Strain all, reserve the stock and discard the shells
• To reserved lobster stock in pot, add lobster bouillon paste to get richer flavor if desired
• Stir in the tomato paste, saffron and wine
• Bring to a boil again and then simmer to blend flavors
• Add heavy cream to lighten up soup as desired
• To thicken, stir in the butter and flour paste as needed or some cornstarch ( about 1/4 cup ) dissolved in cold water and add to soup, whiskly constantly to desired thickness
• Add salt and fresh grated black pepper as desired
• Add desired amount of lobster meat to soup pot or just add to individual bowls when serving.
• Place hot soup in oven proof bowls
• Unroll pastry sheets and cut out circles ( use an empty soup bowl rim as the guide ) of pastry and fashion to completely cover the top of the soup bowl, press edges to seal, ( or pastry will fall into soup )
• Place bowls on a baking sheet and bake in a 400F oven until pastry is puffed and golden, about 20 minutes or so
• Serve immediately
• Caution guests that soup bowls are very hot!
• Note: serve soup without pastry topping which is optional