Ajeen Beckford Lobster Bisque

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 4 1/2 lbs clean lobster shells
• 2 ounces olive oil
• 7 ounces brandy
• 1 lb mirepoix (including fennel if possible)
• 8 ounces tomato paste
• 8 ounces vermouth
• 25 ounces wine
• 4 quarts stock
• 1 spring thyme
• 2 ounces scallions
• 2 ounces garlic
• 2 1/2 ounces long grain rice
• 3/4 ounce chopped basil
• 1 split vanilla bean
• 25 ounces 35% cream
• 1 teaspoon salt and pepper
• 1/2 teaspoon lemon juice
• 5 ounces butter

Recipe

• 1 1. chop shells roughly.
• 2 2. roast shells until red and dry.
• 3 3. in a large pot add the oil and shells. sauté and flame with brandy.
• 4 4. add the mirepoix an cook until a little soft. add the tomato paste and blend well over low heat.
• 5 5. deglaze with vermouth until dry and then add the wine and reduce by1/3.
• 6 6. add the stock, spice bag and simmer for 1 hour. skim often.
• 7 7. add the rice and simmer for a further hour.
• 8 8. discard lobster shells and put through a food processor and then a fine strainer.
• 9 9. steep the basil and vanilla in cream for 10minutes. remoe and add the cream to the bisque. adjust seasoning, add lemon juice.
• 10 10. monte with butter. the bisque can be frothed with a hand blender just before serving. garnish with some finely chopped lobster meat.