I think a great bisque starts with REAL lobster stock.
Killer stock:
- I separate the tails.
- Halve the head/bodies. Clean the guts. you will notice some tender meat that is attached, leave it!
- take a half... pull from the head to the carpace and tear off all the legs in a bunch.
- Cut the gills that are attached to the legs (discard gills)
- Brush the outside body/legs to remove "stuff"
- Body & legs into pot, cover w/ water to just cover lobster.
- add celery, carrots, onion, garlic, bay leaves, & salt to taste
- simmer not boil (you don't want to lose flavor via steam) for 40-60 minutes or so.
- Remove the cooked meat put into a bowl
OPTIONAL
- DON"T forget there is a lot of head meat in the antennae and legs if you want to go after it. From my 7 lobsters I yielded a 1/2 pound of "scrap" meat that I plan to use in the bisque.
FOR the bisque. I kind of wing it, many recipes will ask for chicken, fish or vegetable broths. Simply substitute with your lobster broth for a richer taste.
http://www.foodnetwork.com/recipes/b...ipe/index.html
