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Lobster Bisque with Cognac Cream

Food Network Canada
YIELDS
4 servings
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Ingredients

Cream

2
Tbsp Cognac
1
cup whipping cream
pinch of salt

Bisque

3
Tbsp olive oil
1
Tbsp butter
1
onion, peeled and finely chopped
1
fennel, finely chopped
2
celery stalks, finely chopped
4
garlic cloves, peeled and chopped
¼
tsp coriander seeds
¼
tsp fennel seeds
¼
tsp cumin powder
pinch of cayenne
7
cup Lobster stock (recipe follows)
3
Tbsp whipping cream
2
Tbsp crème fraiche
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Directions

Step 1

Place all ingredients into a large piece of cheese cloth and tie with kitchen twine.

Step 2

In a chilled bowl add heavy cream and whisk to soft peaks. Drizzle in cognac and continue to whisk until makes stiff peaks. Season with a little sale and refrigerate until ready to use.

Step 3

In a large pot heat olive oil and melt butter over medium high heat. Add onion, fennel, celery and garlic cloves and sauté until soft. Season with coriander seed, fennel seed, cumin and cayenne and sauté for a further 2 minutes. Add lobster stock. Bring to a boil, reduce heat and allow simmering for about 20 minutes. Remove from heat and puree bisque in a blender. Pass through a fine mesh sieve into a clean saucepot and reheat. Finish with whipping cream and crème fraiche. Adjust seasoning with salt and pepper. Ladle into a bowl and top with a dollop of cognac cream. Serve immediately.

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