VENUS DE MILO GOURMET LOBSTER BISQUE
Source: From the Award Winning Venus de Milo Restaurant taken from all restaurant recipes.
Provided by malinda sargent
Categories Other Soups
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. In a large stockpot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring the water to a boil. Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 10 minutes. Remove the lobster from the stock and place it on the side to cool. While the lobster is cooling continue to boil the stock so that it may reduce. When the lobster has cooled sufficiently to allow handling, shell it over a mixing bowl or pie plate taking special care to catch all the juices. Place the lobster meat on the side for later use. Return all the reserved juices, shells and otherwise inedible parts of the lobster to the lobster stock and boil until the stock has reduced by half. In a separate stockpot, melt the butter, then add the flour to the butter making a roux. Cook the roux over a medium heat for about 1 minute while continually whisking. Add the tomato puree and cook for an additional minute. Strain the lobster stock through a fine sieve. Add the lobster stock 1/2 cup at a time while whisking smooth. When the soup reaches the consistency of a gravy, reduce the heat and add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for about 10 minutes while stirring. Slowly add the light cream while stirring and bring the soup back to temperature. Adjust the seasoning. Chop or slice the reserved lobster meat into desired size and add to soup. Serve at once.
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Gulsher Ahmad
[email protected]I would recommend this recipe to anyone who loves lobster bisque. It's a great way to enjoy this luxurious soup at home.
Brilal Raut
[email protected]This soup was a disappointment. The lobster flavor was weak and the soup was too thin.
Demetri Devault
[email protected]Overall, I thought this lobster bisque was pretty good. It wasn't the best I've ever had, but it was still enjoyable.
erica gibson
[email protected]I found this recipe to be a bit confusing. The instructions weren't very clear.
Ellena Svetlov
[email protected]This soup was a bit too rich for my taste. I think I would have preferred it with less cream.
MD Sakil Ahmed
[email protected]I love the unique flavor of this lobster bisque. The cognac and Pernod give it a really interesting twist. I'll definitely be making this again.
Sazzatul Wife
[email protected]This is the best lobster bisque I've ever had. The texture was creamy and smooth, and the flavor was out of this world. I highly recommend this recipe!
Zidi jan
[email protected]This soup was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The lobster flavor was rich and decadent, and the cognac added a nice depth of flavor.
Louie Revilla
[email protected]I've made this lobster bisque several times now, and it's always a hit with my guests. It's a bit labor-intensive, but it's definitely worth the effort.
Shimaa Aboulmaaty
[email protected]This lobster bisque is a true gourmet experience. The flavors are rich and complex, with a perfect balance of seafood and creaminess. I especially love the addition of cognac, which gives the soup a sophisticated touch.