On 2004-12-11, jmcquown > wrote:

> What seasonings would I add along with the lobster shells and water? I'm
> thinking onion, carrot, celery, garlic, bay leaf, leek, parsley,
> peppercorns. Suggestions are what I'm after. (Yes, I know how to make the
> bisque, just not the stock.)


Here's a slight paraphrase of the recipe for Lobster Bisque from Larousse
Gastronomique.

LOBSTER BISQUE

Set aside 3 pints of consomme, or fish stock[1].

In a pan, sweat 5-6 T fine miropoix in 3 T butter.

In another pan, cook 6 T white rice in 2 C fish stock till soft.

Quarter lobster tails and add to saute with s&p and a bouquet garni and
saute till tails turn red.

Heat 1/4 C Cognac and add to lobster tails and set alight.

Add 1/2 C of white wine to saute and reduce by 2/3rds. Add 2/3 C of fish
stock and cook gently for 10 mins.

Remove the lobster pieces. When cool, shell the meat and fine mince and set
aside.

Pound the lobster shells and rice and add to cooking liquor, then run through
a fine sieve[2]. Place puree in pan and add remaining stock and boil for 5-6
mins.

Finally, add a dash of cayenne, 2/3 C cream, and 4 T butter, and the minced
lobster tail meat.

Garnish and serve.

[1]If you don't have the makings for fish stock, you might try Knorr fish or
shrimp bullion. It's better than nothing. Even instant Japanese bonito broth
(dashi) will do in a pinch. Just don't make any of these too strong or
they'll overpower the lobster.

[2] Myself, I'd lose the pounded shell bit and just add the rice and puree
with my stick blender, but run what ya' brung.

enjoy =D
nb