Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Lobster Bisque
Serves 30

3 bunches of Celery, diced
13 Carrots, skin off and diced
14 Onions, diced
7 large Tomatoes or 20 Roma Tomatoes, diced
6 Red Bell Peppers, diced
4 Green Peppers, diced
5 cloves of Garlic, minced
3-4 Lemons, juiced
2 heaping tbsp. Tomato Paste
20 sprigs of Thyme
15 Bay Leaves
16 Lobster Heads
6 cups of White Wine

Méthode:
In a medium size stock pot add all the ingredients (except the uncooked rice) at one time, and cover with water. Stir until everything is well blended. Once the stock comes to a boil, reduce heat and let simmer. Cook for 1 hour. After the stock reduces by half, add the uncooked rice. Stir constantly to prevent the rice from sticking to the pot. Remove and discard the lobster heads. With an immersion blender, food processor, or conventional blender puree all the ingredients until smooth, then force the mixture through a fine sieve. Before serving heat 1/2 cup of heavy cream and whisk it into the strained soup. Serve hot. Garnish with sauteed wild mushrooms.