Lobsters Best Bisque Recipe

How to make it

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• Make Lobster stock
• In a large saucepan bring 3 1/2 cups of the lobster stock to a boil; add to the rice. Cook 20 mins.
• Let rice cool slightly, then puree in a blender until very smooth.
• In the same saucepan, bring the remaining 3 1/2 cups of lobster stock to a boil. Stir in the pureed rice mixture and the cream, reduce the heat and simmer for a bout 15 minutes.
• Meanwhile, melt the butter in a heavy medium skillet. Add the shallots and saute for 2 minutes, add the lobster meat and saute for another minute. Add the brandy and Madeira and cook, tossing for another minute.
• To Serve: Ladle the Lobster Bisque into 6-8 soup plates and spoon a bit of the lobster meat with shallots onto each serving.
• Add the hot pepper sauce and scallions if you prefer.
• LUICASCATERING ASKED WHAT THE GARNISH IN THE MIDDLE IS: Can be Warmed or as the recipe suggests:
• 1 Saute onions, garlic and scallion in butter until soft.
• 2 Add crab meat or lobster and cook for 2 minutes.
• 3 Season to taste with salt & pepper. Chill
• 4 Season Avocado with salt, pepper and lime juice.
• 5 Mix all herbs with Sour cream.
• 6 Assemble Timbales by taking 4 pipe molds, (2 _ inch diameter by 3 inch high) lightly oiled, divide the avocado between the molds and press down.
• 7 Next add the crab meat or lobster and press down.
• 8 Then add the tomato and press down.
• 9 Finally top off with sour cream, filling the pipes and smoothing off the top. Chill for one hour
• 10 Blend all dressing ingredients.
• 11 Slide timbales onto four plates and drizzle dressing around
• 12 In this recipe it was set in the middle of the Bisque