Lobster Bisque from Epcot's Chefs De France

Name: Lobster Bisque from Epcot's Chefs De France
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 14 ounces lobsters, in the shell; 1/3 cup butter; 1 medium onion, chopped; 2 shallots, finely chopped; 1/4 garlic clove, crushed; 4 cups fish stock; 4 whole black peppercorns; 2 1/2 cups water; 1/3 cup flour; 1 3/4 cups tomato puree; 2 tablespoons cognac; 1/2 cup heavy cream; 1 teaspoon chervil; 1 teaspoon tarragon

Submitted by marypatlaver

"This is a Disney World recipe that I found on a blog. Disney will give a printed recipe card of their dishes to anyone eating in their restaurants who requests them. I haven't tried it yet, but posted it here to test out next week! I did change the directions at the end for making the roux because it wasn't clear. I also question pureeing fresh lobster--seems nuts to me! Of course you do what you'd like. I think that by definition a bisque is a smooth soup, but I'd rather have chunks of lobster in mine. :)"

Download

Ready In:: 1hr 10mins
Ingredients:: 14
Serves:: 8

ingredients

14 ounces lobsters, in the shell
¹⁄₃ cup butter
1 medium onion, chopped
2 shallots, finely chopped
¹⁄₄ garlic clove, crushed
4 cups fish stock
4 whole black peppercorns
2 ¹⁄₂ cups water
¹⁄₃ cup flour
1 ³⁄₄ cups tomato puree
2 tablespoons cognac
¹⁄₂ cup heavy cream
1 teaspoon chervil
1 teaspoon tarragon

directions

Melt half the butter in a stockpot, 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.
In a blender, puree the lobster with some of the stock. (I don't know about this one. I think I should just break the lobster into bite size pieces with my fingers.).
Melt the remaining butter over medium heat until it stops bubbling, then reduce heat and add the flour. Stir until completely smooth, being careful not to brown the roux. To this roux, add the tomato puree & strained stock. Cook over medium high heat until mixture thickens.
Add cognac, cream, chervil, tarragon and lobster meat. Salt & pepper to taste. Simmer for five minutes.