Party with cognac

Preparing Lobster Bisque
By [http://ezinearticles.com/?expert=Tony_Strong]Tony Strong

Lobster Bisque. Don't wait to try this at a fancy restaurant. Enjoy this sinful soup tonight!

Lobster bisque is a decadent blend of lobster, butter, veggies, cream, tomato paste and cognac, not necessarily something to enjoy on a daily basis, but definitely a treat once in a while. It is hearty enough to serve as an entree with a side salad and crusty bread, but light enough for a first course. Wow your guests at your next dinner party or impress your family tonight with this delightful soup!

For 4-6 portions:
2 live lobsters
5 Tablespoons mild olive oil
5 Tablespoons unsalted butter
1 onion, large dice
2 celery stalks, large dice
2 carrots, large dice
3 sprigs thyme
2 Tablespoons tomato paste
¼ cup cognac or sherry
3 Tablespoons all purpose flour
4 cups heavy cream
Salt and pepper, to taste
Optional garnish: chervil leaves or chopped tarragon

Wearing a rubber glove, grab the lobster on its back, behind its claws. Using a very sharp knife, pierce the lobster at the top of the head, between the eyes and through the head. Cut down its back and halve the tail. Remove claws and tails and chop in large pieces, set aside. Discard the tomalley (the green paste) and the rest of the contents of the cavity behind the eyes. Repeat with second lobster. Chop bodies in large pieces.

In a large pot heat 3 T olive oil and 3 T butter over medium heat. Add lobster heads, onion, celery, carrot, thyme and tomato paste and stir to coat with oil and butter. Cook until the shells are bright red and the veggies are soft, stirring occasionally. Remove pot from heat and pour in cognac. Carefully ignite the cognac to let the alcohol burn off. Return the pot to the burner and add flour, cooking for a few minutes, stirring all the while.

Add enough water to cover the lobster and veggies. With a wooden spoon stir the bottom of the pot to remove any browned bits. Bring to a simmer. Add cream and again bring to a simmer. Reduce heat to low and let cook for 30-45 minutes, until thickened. Strain bisque into another pot and season with salt and pepper. Keep warm.

While the bisque is simmering, over medium heat melt 2 T olive oil and 2 T butter in a sauté pan. Add lobster tail and claw pieces and toss. Turn pieces every few minutes and cook until meat is done, about 15 minutes. Remove from heat and set aside. Once lobster is cool, remove meat from tails and claws and chop into pieces a bit smaller that bite size. Add to bisque, taste to check seasonings. Pour into warmed bowls, garnish, serve and enjoy!

Tony Strong is a chef and a graduate of the Culinary Institute of America. He is also a frequent recipe and article contributor to iseafood.com, to learn more about [http://www.iseafood.com]lobster bisque or other [http://www.iseafood.com]live lobster recipes please visit the website.

Article Source: [http://EzineArticles.com/?Preparing-Lobster-Bisque&id=1180942] Preparing Lobster Bisque