1. Blanch lobsters in salted, boiling water for 12 minutes and then immediately plunge into an ice bath. Crack lobster shells and remove meat. Set meat aside. If using shrimp, peel shrimp and set meat aside. 2. Heat rondeau (a large pot, wide and low, with 2 handles) or other large pot to medium and add butter. 3. When the butter stops bubbling, add lobster or shrimp shells, celery, carrots, onion, garlic, and tomato puree. Cook until lightly caramelized. 4. Deglaze with white wine and add thyme, bay leaves, and water. Cook for at least 30 minute Strain stock and discard solids. 5. Melt butter in a skillet over medium-low heat. Stir in the flour and cook over low heat for 5 minutes, stirring frequently. Add to strained liquid and stir to distribute, allowing mixture to thicken. 6. Add brandy, sherry, and cream. Season with smoked paprika, salt and pepper. 7. Saute lobster or shrimp meat in additional butter, garlic, salt, and pepper. serve with bisque. ---------------------------------------------------------------------------
Nutrition
Ingredients
