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Lobster Bisque Recipe
Lobster Bisque
Jonathan Cartwright, White Barn Inn, USA
Jonathan Cartwright, White Barn Inn, USA
Flavors of Maine
Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: Under an hour

Difficulty: Easy
For 4 servings

- 1 liter (4 cups) Lobster stock
- 1 liter (4 cups) heavy cream
- 1 onion, finely diced
- 6 tomatoes, finely diced
- 250 ml (1 cup) brandy
- 125 ml (1/2 cup) sweet white wine (Muscat)
- 1 clove of garlic
- 2 tbsp. lobster coral, if available
- 4 tbsp. unsalted butter
- 1 sprig of thyme
- 1 sprig of parsley
- 1 sprig of tarragon
- Salt, pepper and cayenne
- Juice of half a lemon
  1. In a large pot sweat the onion, garlic, tomatoes and herbs in the butter for approximately 5 minutes without color.
  2. Add the wine and brandy, reduce the liquid by half on high heat. (Do not worry if the alcohol in the brandy burns).
  3. Add the cream and lobster stock to the pot next, bring to the boil. After the soup has boiled simmer it on medium heat for approximately 15 minutes, whisking the soup occasionally. The soup should now be thicker and coat a spoon. Whisk in the coral if available, boil the soup one more time, and season to taste, add the lemon juice.
  4. Strain through a fine strainer and serve.
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