LOBSTER BISQUE

 

INGREDIENTS

LOBSTER	200 GM
BUTTER	40 GM
ONION	100 GM
CARROT	100 GM
CELERY	50 GM
THYME	2 GM
FISH STOCK	1 LTR
BLACK PEPPERS	10 GM
SEA SALT	TASTE
TOMATO PUREE	100 GM
BOILED RICE PUREE	100 GM
WHITE WINE	50 GM
COOKING CREAM	50 GM
BAY LEAF	1 GM
CHIVES	5 GM

 METHOD

In a large, heavy pot over medium heat, heat butter. Add onion, carrots, and celery and cook until soft, about 7 minutes. Season with salt and pepper, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over boiled rice puree and cook, 1 minute more. Pour in seafood stock and wine, then stir in bay leaf and thyme. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes. Remove bay leaf and thyme and puree with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream and lobster meat, cooking just until warm, about 5 minutes. Garnish with chives before serving.

Calories 370, from Fat 279.9 (75.6%)