Ingredients
Method
- Boil stock with rice for 45 minutes.
- Heat half of the butter in a large kettle, add the vegetables, and stir over medium heat for 3 to 4 minutes.
- Split lobsters, take out sac and intestinal vein, and arrange lobster halves cut side down on the vegetables.
- Cover and simmer for 4 minutes. Turn lobster halves and stir with the the vegetables until shells are bright red.
- Add wine and brandy, cover, and simmer for 7 minutes. Take out lobster, remove meat from shells, and set aside.
- Pound the shells with a mallet and return them to the kettle with the stock and rice.
- Simmer uncovered, stirring frequently, until liquid is reduced to 4 cups.
- Strain off the liquid, set it over medium heat, and whip in the cream and remaining 1/4 cup butter.
- Dice lobster meat and add it to the bisque.
- Add seasoning to taste and cook until lobster is heated through. Sprinkle with parsley and serve in warmed soup cups.
Nutrition
Notes
Note: At the season of the year when lobster shells are very soft, or if chicken lobsters are used, the shells can be crushed to a paste and pureed a blender to add color and flavor to the bisque.