Страница 45

Lobster Tail Bisque

PAIR WITH

Gruyère Cheese Choux Pastry Puffs

(PAGE 166)

Pilot Biscuits

(PAGE 143)

This is perhaps the most involved recipe in the book since it requires making a lobster broth in addition to puréeing and straining the soup. That said, it’s lots less fiddly than traditional French recipes that require cooking and shelling live whole lobsters. I use lobster tails instead, which lend the soup plenty of flavor without the work of shelling lobster. The reward for a bit of effort is a decadent soup that is bound to become a favorite in your soup repertoire

.

The Gruyère pastry puffs on

page 166

match the sophisticated flavors in this ritzy soup, but if you’re not feeling fancy, crisp Pilot Biscuits

(page 143)

are also a good match

.

SERVES

4 TO 6

ACTIVE TIME

30

MINUTES

TOTAL TIME

60

MINUTES

Four 6-oz [170-g] lobster tails

2 Tbsp unsalted butter

3 large shallots, thinly sliced

1 large carrot, peeled and finely chopped

2 tsp chopped fresh thyme

3 Tbsp tomato paste

1 medium garlic clove, minced

1

/

2

cup [120 ml] dry white wine

3 cups [720 ml] seafood broth

3 Tbsp all-purpose flour

1 cup [240 ml] heavy cream, warmed until hot to the touch

3 Tbsp Cognac or a similar brandy

1

1

/

2

Tbsp chopped fresh tarragon