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Red Lobster's Lobster Bisque

Sometimes when I am minding my own business (a rare occasion, granted), a restaurant recipe drops into my lap unexpectedly. Mine is not to reason why, but to accept it graciously and make hay out of it if I can.

Such was the case with this recipe from Red Lobster. Completely unsolicited, the restaurant's P.R. machine bestowed upon me (and you) the recipe for a lobster bisque that is new to the seafood chain's menu.

Those of you who are bisque-minded, please let me know if this measures up or if it's just a red herring.

Lobster Bisque

8 servings

• 6 cups water
• 2 cups dry white wine
• 2 cups fish stock
• 2 (1 1/4 to 1 1/2-pound) live lobsters
• 1/2 cup melted butter
• 1 cup finely diced onions
• 1/2 cup finely diced carrots
• 1/2 cup finely diced celery
• 1 teaspoon minced garlic
• 1/4 cup cognac or brandy
• 1/2 cup all-purpose flour
• 1/2 cup tomatoes (fresh or canned), seeded and diced
• 1 teaspoon paprika
• 1/2 teaspoon thyme
• 1/4 teaspoon ground red pepper
• 1 cup heavy cream

Stir the water, white wine, and fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat. Place the lobsters, topside down, in the broth. Reduce heat to medium and cook, covered, for about 6 minutes. Using tongs, turn lobsters and cook, covered, for another 6 minutes. Remove the lobsters from the broth and place them on a plate to cool. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into 1/2-inch cubes. Store the lobster meat in the refrigerator.

Place lobster shells back in broth, reduce heat to a simmer and cook, uncovered, for 20 minutes. Strain broth through a sieve into a container and refrigerate. Discard lobster shells.

Put pot back on stove on medium heat and add melted butter. Once butter is heated, add onions, carrots, celery and garlic, and saute for 3 to 4 minutes. Add cognac and simmer until the alcohol has evaporated. Mix in the flour and stir continuously with a heavy spatula or spoon until the mixture is blond in color and has a buttery aroma.

Mix diced tomatoes, paprika, thyme and red pepper with cold broth from the refrigerator. Pour broth slowly into butter and vegetable mixture. Cook, uncovered, for 30 minutes on medium-low heat, stirring frequently to prevent burning.

Remove bisque from stove, place a small amount in a blender and puree. Continue to blend small amounts until all bisque is pureed. Place pureed bisque back in pot. Add lobster and heavy cream, heat and serve. If soup is too thick, thin it with milk or water.

(From Red Lobster)

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