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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I love Bisques and this is a recipe that I adapted after years of tasting many different ones. Ingredients:
lobster bisque |
1 cup basmati rice |
2 tablespoons unsalted butter |
6 shallots, thinly sliced |
1 tbs cup brandy |
2 tbs madeira |
7 cups lobster stock ( i have a recipe and will add later) |
lobster meat from the lobster stock. chopped finely 1 1/2 c. approx. |
2 tablespoon softened, unsalted butter |
2 cups heavy cream |
dash of hot pepper sauce (optional on top) |
finely diced scallions(optional on top) |
Directions:
1. Make Lobster stock
2. In a large saucepan bring 3 1/2 cups of the lobster stock to a boil; add to the rice. Cook 20 mins.
3. Let rice cool slightly, then puree in a blender until very smooth.
4. In the same saucepan, bring the remaining 3 1/2 cups of lobster stock to a boil. Stir in the pureed rice mixture and the cream, reduce the heat and simmer for a bout 15 minutes.
5. Meanwhile, melt the butter in a heavy medium skillet. Add the shallots and saute for 2 minutes, add the lobster meat and saute for another minute. Add the brandy and Madeira and cook, tossing for another minute.
6. To Serve: Ladle the Lobster Bisque into 6-8 soup plates and spoon a bit of the lobster meat with shallots onto each serving.
7. Add the hot pepper sauce and scallions if you prefer.
8. LUICASCATERING ASKED WHAT THE GARNISH IN THE MIDDLE IS: Can be Warmed or as the recipe suggests:
9. 1 Saute onions, garlic and scallion in butter until soft.
10. 2 Add crab meat or lobster and cook for 2 minutes.
11. 3 Season to taste with salt & pepper. Chill
12. 4 Season Avocado with salt, pepper and lime juice.
13. 5 Mix all herbs with Sour cream.
14. 6 Assemble Timbales by taking 4 pipe molds, (2 _ inch diameter by 3 inch high) lightly oiled, divide the avocado between the molds and press down.
15. 7 Next add the crab meat or lobster and press down.
16. 8 Then add the tomato and press down.
17. 9 Finally top off with sour cream, filling the pipes and smoothing off the top. Chill for one hour
18. 10 Blend all dressing ingredients.
19. 11 Slide timbales onto four plates and drizzle dressing around
20. 12 In this recipe it was set in the middle of the Bisque
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