Yield: 12 portions
Lobster carcasses with tomalley and roe – 6
Olive oil – 4 Tbsp.
Garlic cloves, chopped – 6
Carrots, chopped – 3
Celery stalks, chopped – 3
Onion, chopped – 2
Fennel bulb, chopped – 1
Italian plum tomatoes – 28-oz. can
Water – 2 qt. plus 1 cup
White wine 2 cups
Veal or chicken stock – 1 1/2 cups
Fresh thyme sprigs – 4
Fresh tarragon sprigs – 4
Bay leaves – 2
Red pepper flakes – 1/2 tsp.
Saffron threads – 1/2 tsp.
Kosher or sea salt – as needed
Black pepper – as needed
Converted rice – 1/3 cup
Brandy or cognac – 1/4 cup
Heavy cream – 1/3 cup
Lobster meat, cooked, diced – 8 oz.
Fine sherry – 6 Tbsp.
Method:-
- Split lobster carcasses; drizzle with 2 Tbsp. olive oil and roast in preheated 400F oven 35 minutes.
- Heat large soup pot and add remaining oil. Sauté garlic, carrots, celery, onions and fennel 10 minutes. Break up tomatoes and add to pot along with their juice. Add 2 qt. water, wine and stock. Add lobster carcasses to pot; deglaze roasting pan with 1 cup water; add mixture to pot. Heat to boil; skim top. Add herbs, bay leaves, pepper flakes, saffron, salt and pepper. Simmer, patially covered, 11/2 hours.
- Remove and discard carcasses and bay leaves. Stir in rice, tomalley and roe; simmer, covered, 30 minutes. Purée and strain through china cap.
- To serve, place brandy in a pan, ignite and burn off alcohol. Add to bisque along with cream and lobster meat. Adjust seasonings. Stir in sherry and ladle soup into warm bowls.