Lobster Bisque

I’ve had a lot of request for this so I thought I would post it. This is a scaled down version of what I have used in restaurants. If you have any questions don’t hesitate to comment, or message me.

Lobster Bisque

1/2 oz Clarified Butter

1/4 Yellow Onion, Small Dice

1/2 Red Pepper, Small Dice

1/2 Tbsp minced garlic

8 oz Lobster Meat, chopped in food processor

8 oz Salad Shrimp, chopped in food processor

1/4 Cup Brandy

1/2 Gallons Water

1/4 Container Lobster Base

1/4 Gallon Milk

1 Quarts Heavy Cream

1/4 tsp Cayenne Pepper

Salt and White Pepper to taste

Roux* see below

Puree Onions and Peppers in food processor, then Saute the mixture in the clarified butter until soft.  Add Garlic, Shrimp, Lobster and Saute until warmed through.  Add Brandy and let come to a simmer.  Add Base, Water, Milk, and Cayenne Pepper and bring to a boil.  Thicken with Roux, until it is a little thicker than desired.  Add Cream, Salt and White Pepper, and check thickness again.

* Roux is equal parts flour and butter that has been simmered until the aroma is nutty.  For this recipe you will need approximately 2 tablespoons, however it may vary.  You will not know how much the roux is going to thicken the liquid until you bring it to a boil so you may need to adjust a couple of times in order to get the thickness you desire.

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