Florida Spiny Lobster Bisque

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Ingredients

1 ½ pounds Florida spiny lobster meat, cooked

1 rib Florida celery, chopped fine

1 Florida carrot, chopped fine

1 Florida tomato, chopped fine

1 medium onion, chopped fine

2 tablespoons olive oil

6 cloves garlic, chopped

2 tablespoons fresh tarragon leaves, chopped

2 tablespoons fresh thyme leaves, chopped

1 bay leaf

8 black peppercorns

½ cup brandy

½ cup dry sherry

4 cups fish stock or bottled clam juice

¼ cup tomato paste

½ cup heavy cream

1 ½ tablespoons cornstarch

2 tablespoons water

Sea salt and fresh ground pepper, to taste

Preparation

Slice cooked lobster meat into medallions, reserving a few slices for garnish. Coarsely chop remaining slices; cover and chill. In a 6-quart stockpot, sauté the vegetables, garlic, herbs and peppercorns in oil over medium-high heat until soft. Carefully add the brandy and sherry; simmer until most of the liquid is evaporated. Add the fish stock and simmer uncovered for 1 hour, stirring occasionally. Strain the stock into a large saucepan; discard remaining solids. Add tomato paste and simmer for 10 minutes until stock is reduced to 3 cups of liquid. Stir in cream and simmer for an additional 5 minutes. Combine cornstarch and water in a small bowl and whisk into bisque. Simmer for 2 minutes, stirring, until slightly thickened. Add chopped lobster meat and simmer until lobster meat is heated through. Add salt and pepper. Serve garnished with reserved lobster medallions.

Florida Spiny Lobster Bisque

Ingredients

Preparation

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