Lobster bisque

Jamie Leeds, owner-chef of two Hank's Oyster Bars and the mid-summer opening CommonWealth gastropub's recipe for Lobster bisque is worth breaking the bank for. A celebration deserves a fine dish. You can easily feed eight and if you follow with a good salad and some cheese, it's all you'll need for a feast. 

Serves six to eight.

6 lobster bodies, legs, tail and claws removed, or 2 quarts lobster stock
1 large onion, peeled
1 bunch of celery, chopped
6 cloves garlic, peeled
2 bay leaves
1/4 bunch fresh thyme
1/4 bunch parsley stems (reserve the leaves for garnish)
2 cups sherry
2 tablespoons tomato paste
1 quart water
1 quart heavy cream
2 cups flour
Sea salt
White pepper

If using lobsters, place lobster bodies in pot and roast in oven until bright red, about half an hour. After bodies are roasted, smash them with a mallet and place in a large cooking pot.

Otherwise, put stock into a large cooking pot. Add flour and stir well to incorporate with the shells. Add sherry, onion, celery, garlic, bay leaves, thyme, parsley stems and tomato paste. Cook gently over low eat for 30 minutes. Add the water and simmer for 30 minutes. Add the heavy cream and simmer for about 45 minutes.

Strain shells and solids through a fine sieve and reserve liquid. Season with sea salt and white pepper. Adjust consistency, if necessary, with more cream, and serve in warm bowls with a sprinkle of parsley leaves on top.

This recipe first appeared in the NorthWest Current.

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