If opulence had a distinct taste, here it is … Bisque of pureed lobster tail meat. The favorite of Kings and Queens, Lords and Ladies, Dukes and Duchesses alike. Enjoy this decadent creation that has graced Royal menus for centuries.
4 pounds lobster tail meat (par-boiled, then pureed)
4 ounces clarified butter (for sautéing veggies)
2 cups grated carrots
2 cups grated potatoes
1 cup minced white onions
4 ounces tomato paste
1 teaspoon ground thyme
2 teaspoons Creole seasoning
1 teaspoon ground cayenne pepper
1 teaspoon ground white pepper
2 quarts seafood stock
2 cups Cognac
2 cups half & half cream
2 cups dry white wine
1 cup slurry (cornstarch water thickening agent)
1 large sauté skillet
12 quart double-cast aluminum stock pot
1 Cuisinart food processor
1. In large stock pot, bring seafood stock to rollin’ boil, then add in lobster tail meat, parboiling till near done, remove and cool, then puree in Cuisinart.
2. Saute veggies with butter in skillet till sweated real good, cool a little and then puree ‘em in Cuisinart.
3. Meantime, blend in spices and tomato paste in seafood stock, turn down heat, cover with lid and simmer for 20 minutes.
4. Now add pureed lobster tail meat and veggies to seafood stock, simmering for another fifteen minutes, then add in cognac, white wine and half & half cream, bringing temperture back to par. Thicken with slurry till achieving a velvet flow consistency. Thick like a hearty syrup, thinner than a heavy cream base soup.
5. Bisque de Homard should appear silky smooth in sight, with a slight texture in taste. Bon appetit.