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Prep Time: 60 Minutes Cook Time: 2 Minutes |
Ready In: 62 Minutes Servings: 4 |
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Found this online and it is fantastic. Definitely needs to be shared. Ingredients:
1 lb lobsters or 1 lb shrimp shells |
1 lb fish bones (from halibut, sea bass or any white fish) |
1 large onion (coarse chopped) |
2 stalks celery (coarse chopped) |
2 carrots (coarse chopped) |
2 bay leaves |
4 black peppercorns |
2 cups dry sherry |
2 tablespoons tomato paste |
1 cup heavy whipping cream |
1 tablespoon shrimp or 1 tablespoon lobster base |
1/2 cup chanterelle mushrooms (sliced fine) or 1/2 cup available mushroom (sliced fine) |
1 cup asparagus (sliced on a 1 inch bias) |
sea salt |
4 cooked lobster claws (shelled, in tact) |
1/2 cup foamed milk |
grating fresh nutmeg |
Directions:
1. For Bisque.
2. Preheat oven to 400 degrees.
3. Roast the shrimp shells, celery, onion and carrot in a pan for 45 minutes then place them in a 4 quart stockpot.
4. Add the fish bones, onion, bay leaf and black peppercorns and cover with cold water.
5. Bring to a boil and reduce to a simmer.
6. Skim any impurities off the top as they occur.
7. After the stock has cooked for two hours remove it from the stove and strain it through a fine sauce strainer.
8. Return the stock to the pot and add the sherry and the tomato paste and allow to simmer for another twenty minutes.
9. Whisk in the lobster or shrimp base and then the whipping cream and allow to simmer for an additional five minutes then set aside till ready to serve.
10. Just prior to service add the prawns, mushrooms and asparagus and allow to poach for 3 to 4 minutes or until the prawns are just barely poached through.
11. Adjust the flavor with kosher salt if necessary.
12. For the Cappuccino.
13. In four, warm demi-tasse cups place the lobster claw, ladle the bisque over it and top with a dollop of the milk foam.
14. Grate whole nutmeg over the milk foam.
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