Ajeen Beckford Lobster Bisque

a highly recommended soup for that special function

• Ready In: 2 hrs 30 mins
• Serves: 12
• Yields: 3 qt.

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 white 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

Directions

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.