Soups

Recipe By     : Sitara
Serving Size  :    Preparation Time :2:00
Categories    : Soup    Holidays

  Amount     Measure       Ingredient -- Preparation Method
    --------       ------------       --------------------------------
       2        teaspoons        Kosher salt

       2       medium sized   live lobsters, weighing around 3 pounds total
       2       tablespoons      olive oil
       1       medium             carrot   chopped
       2       ribs                     celery chopped
       1       medium             onion chopped
       2       cloves                garlic, crushed
       2       sprigs                fresh thyme
       2       sprigs                fresh tarragon
       2       tablespoons      tomato paste
       1      cup                     medium dry sherry
       2      cups                   fish stock or clam broth
     1/2     cup                     long-grain white rice
       1      cup                     heavy cream
                                  Cayenne pepper, to taste.


1. Fill a large pot with 1/2 inch of water. Stir in 2 teaspoons kosher salt and bring the water to a boil. Add the live lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 12 minutes. Remove the lobsters  from the pot.  Do not discard  the cooking water; this is a remarkably flavorful stock. When the shells have cooled to the point at which you can handle them, start cracking them open and removing the meat. Cut the meat into small pieces and store it in the refrigerator.  Keep  whatever liquid or viscera emerges from the lobsters in a separate bowl. All this nastiness is flavor in its purest essence. It is of great taste value to your soup.

2. Swirl the olive oil in a large pot over medium heat, then add the vegetables and herbs. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the  lobster shells and remains. Sauté for 5 to 6 minutes, then add the tomato paste and cook for an additional 3 to 4 minutes.

3. Add the sherry, then ignite or cook until the alcohol has evaporated. Add add the lobster-cooking liquid and enough fish stock  to equal about 4 cups of broth. Bring to a simmer and cook, covered, for 1 hour.

4. Strain the broth through a colander, pressing down hard on the solids to extrude as much liquid as possible. Wipe out the pot and pour in the broth. Add the rice and cook over low heat, covered,  for at least 30 minutes, or until the grains are cooked to mushiness.

5. Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer. Add the chopped lobster meat, let it heat through.

Taste for seasoning and heat.

This is a soup that you should serve for a special occasion,  with champagne and great music.