Chef Todd Leonard with UVU Culinary Arts stopped by the studio to show us how to make a delicious lobster bisque. To learn more about the Utah Valley University Culinary Arts Program click here.
Lobster Bisque Recipe:
Recipe Yields: 2 gallons
2 cups yellow onion -- small diced
1 ½ cups carrots -- small diced
1 ½ cups celery -- small diced
2 tablespoons garlic - minced
2 tablespoons shallots -- minced
½ cup tomato puree
½ pound butter
½ pound flour
1 cup brandy
7 quarts lobster stock
2 quarts heavy cream
1 tablespoon smoked paprika
1 tablespoon tabasco hot sauce -- or to taste
2 each lemons -- juice of
Salt and Pepper to taste
Instructions:
Make the Lobster stock with fish stock, lobster shells and mirpoix the day before.
Sweat the mirpoix, garlic and shallots together with the butter, add the brandy and reduce.
Add the flour to make a roux, add the tomato puree, paprika and some salt and pepper, cook and stir until well blended.
Add the cooled lobster stock and stri well, bring to a simmer and simmer for 30 minutes.
Add the cream and bring back to a simmer, flavor with the lemon juice and hot sauce, taste and adjust with salt and pepper.
Strain soup through a fine strainer.
Serve with Lobster and or other seafood! Great with a Shrimp Biscuit!
