This recipe is from the book Churrasco Grilling the Brazilian Way by Evandro Caregnato. It is on page 180. This recipe makes 10 -12 cups of soup.
Ingredients
For the Roux - 1 cup of all-purpose flour
- 3/4 cup (1 1/2 sticks) unsalted butter softened
For the bisque - 1 small yellow onion
- 2 large carrots
- 1 small red bell pepper
- 4 stalks of celery
- 4-6 lobster shells, or 2 medium cooked lobsters (fresh or frozen) I used two pre-cooked lobsters from Bar Harbor
- 1 tablespoon of minced garlic
- 1 tablespoon of sugar
- 1/4 cup of tomato paste
- 1/2 pound (4 sticks) unsalted butter, softened
- Salt
- 6 cups of water
- Pinch of cayenne pepper
- 1 sprig of tarragon
- 8 cups of heavy cream
- 1/2 cup of brandy
- cooked lobster meat, for garnish
- Finely chopped fresh chives, for garnish
Directions For the roux - Preheat the oven to 350 degrees. (Thaw the lobster if frozen)
- Prepare the roux by mixing the flour and butter together in a 10 inch pan.
- Cook at medium heat for about 10 minutes. Stir constantly with a wooden spatula, until the roux turns medium beige in color and emits a smell similar to toasted nuts. (Be careful not to overcook or burn the roux)
- Remove from heat and allow to cool.
Chop the onion, carrots, pepper, and celery into small pieces and set aside.
- If you are using whole lobsters, remove all of the meat and save for garnishing or for another recipe.
- Place the lobster shells between 2 clean kitchen towels, and use a rolling pin or the side of a small frying pan to break the shells into 2 inch pieces.
- Put the shells into a 10 x 12 roasting pan.
- Place in the oven and roast for 10 minutes or until the shells turn pink.
- Remove the pan from the oven and add the chopped vegetables, garlic, sugar, tomato paste, and butter.
- Sprinkle with salt and continue roasting in the oven for 25 minutes, or until the edges of the vegetables show some light charring.
- Transfer the ingredients from the roasting pan into a 2 gallon stockpot.
- Add the water, cayenne pepper, and tarragon.
- Simmer uncovered for 30 minutes.
- Use a fine mesh strainer over a bowl to collect the liquid.
- Strain the contents of the pot.
- Remove any pieces of lobster meat and reserve.
- Discard the shells and transfer the strained stock back to the pot.
- Over moderate heat, bring the stock to a simmer.
- While stirring with a wire whisk, slowly add in the roux 1 tablespoon at a time until blended.
- Add the heavy cream and brandy and raise the temperature slightly, just below boiling.
- Stir constantly for about 2 minutes to heat through. Add a touch of salt to taste.
- Serve the bisque in warm bowls and garnish with the reserved lobster meat and fresh chives.
I also cut up lobster meat into very small pieces and placed it in the soup. This is not something you have to do. I just personally enjoy the soup with bits of meat in it.
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