Monday, March 31, 2014

Lobster Bisque

One of the last places on earth that I expected to have great food is Disney Land.  I didn't think the food would be bad, but I didn't expect it to be world class.  It absolutely was.  Every restaurant, especially in Epcot, had amazing food.  If you are into culinary vacations, don't sleep on Disney.  I'm telling you, you will definitely be surprised.  I've eaten at some of the best restaurants in America and I put the food at Disney right up there with them.

The other great thing about Disney Land is that if you find a meal you like.  You can actually call them, most times you can find it online, and they will actually send you the recipe.  Amazing customer service.

One of the best things that I tasted was the lobster bisque.  This was a dish that I had at Epcot in Disney Land.  It was a restaurant called Le Chefs de France.  The entire meal was great, but this dish really stood out.  I found this recipe online and made a couple of tweaks to it.  The recipe is really not that complicated, but there are some steps to it.  Be patient, it's well worth it.


Saute shallots, onions, and garlic


Lobster Removed from Shell (cooked in stock)


Chopped Lobster for Garnish


Return the Shells back to Stock


Stock Simmering with Shells


 Puree the Lobster with some of the Stock 
aka Lobster Milkshake


Stock Strained and Lobster Puree Added


Tarragon and Chervil Added


Final Plating



INGREDIENTS

  • 14 oz. raw lobster in the shell **
  • 1/3 cup butter
  • 1 medium onion, chopped
  • 2 shallots, finely chopped
  • 1/4 clove of garlic, crushed
  • 4 cups shrimp stock *
  • 2 1/2 cups water
  • 1/3 cup flour
  • 1 3/4 cups tomato puree
  • 1/2 cup heavy cream
  • 1 tsp each: chervil & tarragon
* - You can substitute chicken stock.
** - Reserve a little chopped lobster for garnish.


DIRECTIONS
  • 1
    Melt half the butter in a pan, add the onions and cook until softened, when done add the garlic and shallots, cook briefly. Add the lobster, fish stock, peppercorns and the water. Bring to a boil, reduce the heat and simmer for 20 minutes. Remove the lobster from the stock, cool & take the meat from the shells & set aside. Crush the shells and return to the pan and continue to simmer for 40 minutes. Strain the stock through a sieve.
  • 2
    In a blender, puree the lobster with some of the stock. This will look like a lobster milkshake.  Mix the flour and remaining butter to make a paste. Add paste, tomato puree, cream, and mix well, salt & pepper to taste. Add the tarragon and chervil cook, stirring continuously over high heat until the soup thickens. Reduce and simmer gently for 5 minutes.  Garnish with chopped lobster.





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