Loter Bqu e *Yields 1 Gallon ½ C Olive Oil 6 Lobster Bodies (all Shells and Carapaces) 4 Carrots, Medium Size, Rough Cut, 1” Dice 6 Celery Stalks, Rough Cut 1” Dice 2 Onions, Medium Size, Rough Cut, 1” Dice 4 Plum Tomatoes, Large Dice 1 C Dry White Wine 12 Thyme Sprigs 4 Bay Leaves 1 Gallon Water (enough to cover shells) 1 Tbsp Black Pepper, Cracked *10 8oz Portions ½ C Butter 2 Medium Onions, Finely Chopped 3 Carrots, Peeled, Finely Chopped 3 Stalks Celery, Finely Chopped Kosher Salt White Pepper or Fine Ground Black Pepper 2 Cloves Garlic, Minced 4 Tbsp. Tomato Paste ½ C All-Purpose Flour 1 Gallon Lobster Stock 1 1/4 C Dry White Wine 3 Bay Leaves 12 Thyme Sprigs 1 C Heavy Cream 1 lb. Cooked Lobster Meat, Chopped Chives, Finely Chopped, for Garnish LOBSTER STOCK LOBSTER STOCK BISQUE BISQUE • Remove head sacs (behind the eyes) in the head; discard. Remove any green tomalley or red roe, wrap shells in a clean kitchen towel. Using a rolling pin, meat pounder, or hammer, break shells into 2” pieces. • Add olive oil to large skillet or stock pot and heat over medium-high heat. When the oil begins to shimmer, add the lobster shells, onions, carrots, celery, garlic, bay leaves, thyme. Sauté, stirring often, 6-8 minutes, or until the vegetables are softened, and the lobster shells are fragrant and color turns to red. Reduce the heat to medium. • Add the wine and tomatoes with their juices and return to a simmer. Cook another 5 minutes, then add enough cold water to cover the shells. Return to a simmer. Reduce the heat to medium-low and continue to gently simmer another 40-60 minutes. Add salt and pepper to taste and remove from the heat. • When slightly cooled, pour the broth through a fine strainer. Let cool completely before using. METHOD METHOD • In a large, heavy pot over medium heat, heat butter, onion, carrots, and celery, and cook until soft (about 7 minutes). Season with salt and pepper. Stir in garlic and tomato paste. Cook until garlic is fragrant, and tomato paste coats vegetables (about 2 minutes). Sprinkle flour over vegetables, stir and cook, 1 addi- tional minute more. • Pour in lobster stock and wine. Stir in bay leaf and thyme. Reduce heat, remove all settlement from bottom of pan to prevent burning or sticking. Let simmer until liquid is reduced and flavors meld, stirring occasionally, 30-45 minutes. • Remove bay leaf and thyme and purée with an im- mersion blender until smooth. (If immersion blender is unavailable use standard blender). Return to medium-low heat and stir in heavy cream and lobster meat, cooking just until warm, about 5-7 minutes. • Garnish with chives. METHOD METHOD