Lobster Bisque
This is a soup to make after you have had a lobster feast
and have leftover shells from 2 to 3 lobsters with perhaps
a few little scraps of lobster meat for garnish, so try to
set some aside, or get extra to add a fillip to this very
special bisque.
2 or 3 Lobster shells
6 cups water
3 tablespoons butter
1 rib celery, chopped
1 carrot, scraped and chopped
1 or 2 leeks, depending on the size, cleaned, trimmed and sliced
1 medium onion, chopped
2 tablespoons flour
1 1/4 cups heavy cream
Salt
Dash cayenne
Garnish: about 1/2 cup lobster meat, cut in bite-size pieces
and a sprinkling of paprika
Make a lobster broth: You will get more out of the lobster shells
if you crack them or grind them up a bit. If you have a food
processor, break the shells up and put in a few pieces at a time,
spinning until they break up into relatively small pieces. Cover
the shells with the water and cook over medium heat for about 25
minutes. Strain. You should have about 4 1/2 cups lobster broth.
In a heavy saucepan, melt the butter and sauté the vegetables
gently, stirring, for about 5 minutes, until the vegetables are
tender. Add the lobster broth and bring to a simmer, about 5
minutes. Either put the soup through a vegetable mill or purée
in a blender or food processor. Return it to the heat and add
the cream. Season with salt to taste and a little cayenne. Heat
the lobster meat in the soup; then ladle equal amounts into 4
warm bowls, and sprinkle a little paprika or on top. Makes 4
servings.