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.
Lobster Bisque en Croûte

Lobster Bisque en Croute
 
Author:
Recipe type: Soups and Stews
Cuisine: American
Serves: 6
Ingredients
  • 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
Instructions
  1. Make a roux with butter and flour.
  2. Break the lobster up into sections.
  3. 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.
  4. 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.
  5. Cool slightly and strain through a fine sieve. To the strained bisque, add the saffron, tomato puree, cream, and lobster base to taste.
  6. Thicken the bisque with the roux to desired consistency At time of service, fill six oven-proof serving dishes with the bisque.
  7. 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.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.