[ahistory]

I have a few Lobster Bisque recipes that I am trying to decide how best to incorporate some of the lobster mushrooms Sue sent me.
I will admit, I found these on the web and often stray from them a bit here and depending on what is in the old larder at the time. The first is a more complicated traditional recipe. The second is simpler but a modern variation. Both are excellent.

Lobster Bisque with Port
Ingredients:
3 ea. -Whole Maine Lobster Culls, split in half (remove all claw meat, poach and use as garnish for soup).
1 ea. - Onions, chopped
3 ea. - Carrots, peeled & chopped
750ml - Port wine
4 oz. - Rosemary
4 oz. - Tomato paste
2 qt. - Heavy cream
Salt and white pepper to taste

Method:

In heavy saucepot, heat up enough olive oil to cover bottom.

Add carrots, onions & lobsters. Cook on medium heat until lobster shells are bright red.

Deglaze with port wine. Reduce by 2/3.

Add rosemary and tomato paste. Stir for 3-5 minutes.

Add cream. Simmer for 45 minutes.

Strain and season with salt and pepper.



Traditional French Lobster Bisque

2 tablespoons olive oil
3 pounds lobster tails -- chopped, lg. chunks
4 each carrot -- sliced
4 each onion -- diced
4 stalks celery -- sliced
2 cups dry white wine
1/4 cup brandy
3 quarts water
4 cloves garlic -- minced
3 tablespoons tomato paste
1 teaspoon paprika
1 pinch cayenne
1/2 teaspoon thyme -- dried crushed leaves
1/2 teaspoon tarragon -- leaves, dried
3 each dried bay leaves
2 teaspoons cracked black pepper
1/4 cup butter 1/4 cup flour
3 cups whipping cream -- heated
salt and white pepper -- to taste
1/4 cup dry sherry

Heat olive oil in 6-qt. saucepan until it begins to smoke. Add lobster
pieces. Stir until lobster turns red. Separate shells from meat and
return shells to pot. Chop meat into bite-sized pieces and set
aside.Add carrots, onions and celery to shells and stir until onion is
tender. Add wine and simmer until reduced by half. Add brandy. Bring
to simmer and carefully ignite, keeping face and clothing away from
flames. When flames die down, add water, garlic, tomato paste,
pariika, cayenne thyme, tarragon, bay leaves and black pepper. Stir
well. Bring to boil, reduce heat and simmer 35 minutes, stirring
occasionally. Strain through cheese cloth into clean 2-quart saucepan.

Soften butter in small bowl and knead in flour. Bring lobster stock to
boil. Add flour-butter mixture and stir with whisk until flour-butter mixture dissolves a nd soup is uniformly thick in texture, about 5
minutes. Add hot cream. Season wi th salt and white pepper. Simmer 1
minute. Add sherry and stir. Remove from heat .