A unique take on Lobster Bisque from Michael Lyon.
ingredients
Lobster Bisque
Citrus-Tarragon Chantilly Crea
directions
Fill a large stockpot with 10lt of water and bring to boil.
Add salt to water, cook lobsters for 5 minutes and place in a cold bath with ice.
Clean the lobster tail and claw for all meat.
Pot a stockpot on the med high. Add the butter (let melt completely), onions, celery, and carrots. Sweat the vegetables for 10 minutes.
Add the lobster carcass and all remaining shells (not meat) and crus the shells with a mallet into the stockpot.
Add the Cognac, white wine, and 4 lt. of the original lobster poaching water.
Add the tomato paste, tinned tomatoes, thyme and tarragon and bring to a boil for 30 minutes.
Add heavy cream and simmer for 1 hour.
Season with salt and fresh cracked pepper.
Strain with a fine strainer.
Finish seasoning and add truffles.
Pour cream into a mixing bowl and begin to whisk the cream until begins to stiffen.
Add the tarragon and zests and mix until the cream stiffens to a peak.
Add the fleur de sel to taste.
Heat lobster bisque with lobster meat, once boiled, divide equally into 4 10oz cappuccino cups.
Add a dollop of Chantilly Cream into each cup and tarnish with a sprig of tarragon.