Copyright Thomas Saaristo  All Rights Reserved
Lobster bisque
The first time I made Lobster bisque was for a Thanksgiving dinner in 1999 when I was
playing off the idea of serving foods that might have been at the first Thanksgiving

Two 1 pound lobsters, fully cooked
4 tablespoons clarified butter
1 medium white onion, minced
1 carrot, small dice
1 stalk minced celery
1 teaspoon chopped garlic clove
2 tablespoons flour
1/4 cup brandy
1 tablespoon tomato paste
1 sprig fresh thyme
1 bay leaf
1/4 teaspoon paprika
1/2 cup dry sherry
1 cup lobster stock
2 cups heavy cream
1 teaspoon House salt, then to taste
Black peppercorns in a pepper mill
Minced chive, for garnish

Remove the meat and tamalley from lobster shell. Place in bowl and chill thoroughly
before chopping the lobster shells as fine as possible

Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add
shells, reduce heat and cook shells for 1-2 minutes tossing the shell fragments

Add all the vegetables and garlic and cook for 5 more minutes. Slowly sprinkle in the
flour and cook for another 2 to 3 minutes.

Transfer everything into a 2 quart saucepan and deglaze the saute pan with the sherry
and add the sherry and any fond and juices to the 2 quart pan. Heat the mixture until
simmering then add the lobster stock and heat until the soup thickens

Add the tomato paste, thyme, bay leaf, and paprika and cook for over medium low for
20 minutes

Dice the lobster meat and dived among warmed soup bowls

Strain the soup through a chinois and strain back into the 2 quart pan. Add the cream,
salt and pepper and stir to incorporate

Ladle the soup over the lobster meat in the bowls, garnish with minced chive and
serve warm