Today we are teaching you how to make a LOBSTER BISQUE! YOU'LL BE BLOWN AWAY!!!!

You are going to love this show!

Let's cook!

Recipe:
Ingredients:
1 tsp salt
2 tbsp olive oil
2 tbsp of butter
1 carrot chopped
2 ribs celery chopped
1 medium onion chopped
1 leek sliced (white part only)
1/2 fennel bulb sliced
2 cloves garlic crushed
1 tsp tarragon leafs
1 tsp thyme leafs
1 bay leaf
1 small parsley bunch, including stalks
2 tbsp tomato paste
1/2 cup dices tomatoes
1/8 tsp cayenne pepper
1 tsp rushy ground black pepper
1/2 cup brandy (or cognac)
1 cup white wine
3 cups clam juice or seafood stock
1/2 cup white rice
1 cup heavy cream
2 whole 1.25 Lb lobsters, cut into pieces (reserve tail and claw meat)
4 cups water

Directions:
Cut lobsters in half, lengthwise, starting with the head, turning the lobster and then the body and tail.
Discard stomach sack (located close to the head, on both sides)
You may reserve the green tomalley and coral (roe), if any. Some people like it. I don't!
Twist lobster claws and tails off. Using the side of a kitchen knife or nutcracker, crack the knuckles and claws and take meat out, reserving any liquid that comes out of the shells and on cutting board.
Remove the tail meat and slice in half lengthwise, removing the black intestinal vein.
Coarsely chop the meat and refrigerate.
Roughly chop the shells along with all the lobster remains into small pieces and set aside.
Heat olive oil in a large pot over medium heat
Add the carrot, celery, onion, and fennel. Cook for a few minutes, without browning.
Add leek, garlic and herbs. Sauté until the onions are translucent, about 3 more minutes.
Add tomato paste (Pinsage) and cayenne pepper and cook 4 minutes.
Add the diced tomatoes
Add the lobster shells, and cook for 6 minutes more and until shells change color.
Carefully, add the brandy (ignite or cook for alcohol to evaporate).
Add clam juice and water. Bring to a low simmer and cook covered, for 1 hour.
Strain the broth through a fine colander/sieve, pressing down on solids to extract as much liquid as possible.
Wipe out the pot and pour in the broth. Add the rice, bring to a boil, cover and cook on low for at least 30 minutes, or until the grains are overcooked and VERY soft.
Blend the bisque in a blender or food processor, then pass through sieve again, pressing down hard on solids to extract as much liquid as possible.
Add cream and bring to a low simmer and cook for 15 minutes.
Add most of the chopped lobster meat and heat through for 1 minute.
Season to taste with salt and serve with a dollop of cram and a few tarragon leafs on top
Optional: saute the lobster meat chunks in butter and tomalley, salt and pepper.

Let us know in the comments below what you think and how it came out, after you cooked it.

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