Ingredients
- 10 each lobster bodies
- 2 each white onions- chopped
- 2 each fennel - chopped
- 1/2 bunch tarragon
- 1/2 bunch thyme
- 4 tablespoon butter
- 1 cup tomato paste
- 2 cup white wine
- 1/4 cup ricard
- 1/4 cup armagnac
- 1 gallon lon heavy cream
Preparation
Baking Directions:
Begin with a very hot sauce pot, add 3 tablespoons olive oil.
Add the lobster bodies, and sear for about 10 minuets.
Next, begin to crush the bones with a wooden spoon or paddle, then add the butter, onions, fennel, thyme and tarragon.
Cook for about 7 minutes and then deglaze the pan with ¼ cup ricard, all the white wine and ¼ cup of Armagnac.
Cook until all the alcohol is gone.
Now, add just enough water to cover the bodies and cook at a low simmer for 45 minutes.
Strain the lobster stock through a large china cap.
Now add the heavy cream to the bones in the same pot, cook for 15 minutes.
Strain through china cap and reserve the cream.
For the bisque, reduce the lobster stock down by half, then add the cream and cook for about 10 minutes.
Blend with a hand blender and finish with the Armagnac and ricard.
