Axiom Home Page Forums General Discussion The Water Cooler Lobster Bisque recipe

I need a good recipe. With the runup to newyears and all that seafood in stores, I've had a craving for a good bisque.

Any recomendations for a good white wine for the bisque (to put in). Will this benefit from a sweet wine like a good riesling or am I better off with something else?

Edit: off to find some fish heads for the broth... ::yukky face::

I would imagine this would go with lobster as well, but I know its a near religious experience with crab as written.

Don't use fish heads, use the rest of the lobster for your stock...

wine rec coming later.

Scott

Here is a dynamite recipe for lobster bisque. This is a classical French bistro recipe - as close as it gets unless you want to travel to France. If you want to substitute wine for Cognac, a Ontario riesling (Cave Spring) would work wonderfully. If you have any questions I would be more than happy to help you through the process.

3 2lb lobsters
3 tbsp olive oil
2 onions, finely chopped
4 garlic cloves, sliced
2 leeks, finely chopped
2 celery stalks, finely chopped
1 tbsp tomato paste
1/4 Cognac
6 cups of water
1 bouquet garni (bundle of parsley, thyme and a few bay leaves)
salt and pepper
2 cups heavy cream
juice of 1/2 lemon
2 tbsp chopped chives

Damn you Fredk, now I am hungry. The closest thing I might have to seafood around here is a few cans of Escargot..lol. Actually a few different takes on Escargot would be a great app for New Years Eve.

So now we know Fake Street isn't on the shore!

LOL! Can't get fresh local Lobster thats for sure. Has to come from Eastern Canada, but when in season fresh local Perch.

So if I choose a giant bottle, everyone will get loaded, right?

And thats the point . Should be 1/4 cup Cognac. 3/4 cup for the cook.

Then I'll pile it on. I'm munching on fresh French bred and a very nice tripple cream brie as I read.

I can't believe I didn't think of this before. ::consults Joy of Cooking::

The fish stock will be replaced by fish fumet.