In the world of decadence, lobster bisque is certainly in the top rankings. The winner of our menu contest this year requested I make this dish. Truly, just a few simple ingredients are all you need.
1 small to medium-sized lobster
2 carrots, roughly chopped
2 shallots, not peeled, cut in half
Pinch of parsley
pinch of thyme
2 black peppercorns
15 1/2 oz pumpkin puree
6 TB butter
8 TB flour
splash of sherry
1 tsp sea salt
1/4 cup heavy cream
drops of good sherry, for garnish
drizzle of melted butter, for garnish
Put the lobster into boiling water for 10 minutes. Remove and allow to cool. Save the water you used to boil the lobster. Take the flesh out of the lobster shell and reserve. Save the lobster shell. In a large pot, add the carrots (chopped) and the shallots cut in half, flesh-side down over high heat. When the shallots brown, add the lobster shell and stir. Add the lobster cooking water, the parsley, thyme, peppercorns and clove. Allow to simmer for 30 minutes. Strain and put the liquid back on the heat. Add the pumpkin. Reduce by 1/3.
In another large pot, make a lobster veloute by adding the flour and butter over high heat. Whisk for 1-2 minutes, until the butter is melted. Whisk 1 minute more. Add a small splash of sherry. Add the lobster stock and whisk intermittently until it thickens slightly. Add the sea salt. Add the cream and turn down to lowest heat. In a small pan, reheat the lobster meat in a little butter and chop into pieces. Serve in bowls with some of the lobster pieces, a few drops of sherry and a drizzle of melted butter.