Lobster Bisque en Croûte is the perfect starter course for an elegant and refined New Year’s Day meal. Your guests will revel at the luscious flavor of this superb potage.
- 2 ounces butter
- 1/4 Cup flour
- 1 lobster (about 1 1/2 pounds)
- 1 celery stalk
- 1 medium onion
- 1/2 Cup French Brandy
- 1 shallot; chopped
- 1 Quart fish stock
- 1/4 Cup white wine
- 1 pinch saffron
- 1 teaspoon tomato puree
- 1 Cup heavy cream
- 1 Tablespoon lobster base
- puff pastry dough
- egg wash
- Make a roux with butter and flour.
- Break the lobster up into sections.
- Roughly chop the celery and onion (white mirepoix). Brown the onions, celery, and lobster meat in a 425 degree oven; stir every 10 to 15 minutes.
- Remove from the oven when browned and place on the range; flame with French brandy. Add the shallots, fish stock, and white wine; let simmer for at least 1 hour.
- Cool slightly and strain through a fine sieve. To the strained bisque, add the saffron, tomato puree, cream, and lobster base to taste.
- Thicken the bisque with the roux to desired consistency At time of service, fill six oven-proof serving dishes with the bisque.
- Egg wash the rim of each dish and top with the puff pastry dough. Egg wash the puff pastry and bake in 425 degree oven until golden brown and puffed.
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