Lobster Bisque

Butter Poached Lobster Bisque
Serves	Cook Time	Prep time
2	20 minutes	5 minutes
qty	unit	item	condition	substitute	Pause point
2		lobsters tails + claws*	butter poach meat		Not time sensitive
4		lobster knuckles	butter poach meat		Time sensitive
2	cups	lobster stock **
2	tbs	butter
1/2	cups	Shallots	Diced	white onion
3	tbs	flour
2	tsp	salt
1	cups	heavy cream
3/4	cups	dry sherry	reserve 2 tbs for the end
Initial Procedure
Step #
1	melt butter and sauté shallots
2	deglaze using most of the sherry (careful of fire)
3	sprinkle flour over pan and whisk
4	add lobster stock and bring to a boil on high
5	lower heat to medium low and add heavy cream slowly
6	add remainder dry sherry and lobster knuckle meat
7	puree in a blender until somewhat smooth
8	serve in a low bowl with a butter poached tail and claw centered in bisque
*	See Butter Poached Lobster Recipe
**	See Lobster Stock Recipe

Lobster Stock

Lobster Stock
Serves	Cook Time	Prep time
2	90 minutes	15 minutes
qty	unit	item	condition	substitute	Pause point
2		lobster bodies and shells			Not time sensitive
2	Quarts	chicken stock	low sodium if possible	water	Time sensitive
2		carrots	chopped
2		white onions	chopped
4		celery stalks	chopped
1		stock sock		pillow case
3		bay leaves
3		thyme sprigs
20		peppercorns
Initial Procedure
Step #
1	remove sand sack and gills from lobster bodies and discard reserve all shells
2	place all contents into stock sock
3	place full stock sock into large pot and cover with chicken stock or water
4	boil for 90 minutes
5	remove stock sock and throw away contents
6	further stain or filter stock further if necessary

Butter Poached Lobster

Butter Poached Lobster

Serves

Cook Time

Prep time

2

25 minutes

15 minutes

qty

unit

item

condition

substitute

Pause point

2

whole

lobsters

alive

none

Not time sensitive

5

gal

water

boiling

Time sensitive

1/2

cup

vinegar

white

1/4

cup

Sea salt

1

lb

butter

unsalted

2

tbs

water

1

plastic cooler

1

bowl

ice water

1

hand towel

dry

1

thermometer

digital probe type

Initial Procedure

Step #

1

bring water to a boil

2

add salt and vinegar to water

3

place live lobsters in clean cooler

4

ready the bowl of ice water

5

pour water over lobsters to cover at minimum 4 inches over bodies

6

close cooler lid

Perform this entire set of steps within 7 minutes

7

wait exactly 90 seconds

8

remove lobsters from hot water

9

using a towel break the main knuckles and claws off lobster and return them to the hot water

10

submerge bodies and tails in iced water

11

wait 5 minutes needed for knuckles and claws

12

submerge claws and knuckles in iced water

13

Remove lobster meat from claws, tails and knuckles

14

reserve bodies for stock

15

refrigerate naked lobster meat under plastic wrap

Butter Poaching Procedure (Beurre Monte)

1

place 2 tbs of water in a pan and place on high to boil

2

once boiling turn heat down to medium and whisk in butter in 1/2 tbs units

3

using a probe thermometer make sure the Beurre Monte never gets past 180F or it will break

4

after butter is completely incorporated bring the sauce to 160-170F

5

place lobster meat into Beurre Monte and maintain for 6 minutes

6

extract the butter poached lobster from the Beurre Monte and keep warm