Lobster Bisque with Whiskey

Serves 3

Time: 🕰🕰🕰
Effort: 💪💪💪

Ingredients:

1 Boston Lobster
Whites of 2 leeks
1 celery stalk
3 garlic cloves
150ml cooking cream (~20% fat)
Big splash of whiskey
1.5L water
250ml vegetable stock
1/2 can pelati, strained
4 tablespoons tomato concentrate
3 tablespoons rice
1 tablespoon paprika
1 teaspoon cayenne pepper
Basil

Method:

1. Put lobster in freezer at least 45 minutes beforehand so that it can be killed humanely
2. Preheat oven to 220’c
3. Kill the lobster with a sharp cut at the base of its head
4. Continue to split head down the middle
5. Split the rest of the tail down the middle
6. Remove the stomach (near the eyes) and keep the rest of the roe intact
7. Separate claws and knuckles either with chopper or sharp scissors
8. With the back of your knife, create cracks in claws and knuckles
9. Place lobster into roasting tray
10. Roughly slice leek whites and celery and add to the roasting tray
11. Roast in oven for 15 minutes
12. The lobster should be cooked and fragrant
13. Separate tail meat, claw meat, and knuckle meat from its shells: reserve for later
14. Transfer remainder of contents of roasting tray into a big soup pot
15. Add water to roasting tray and scrape up the bottom, leaving nothing to waste; tip liquid into soup pot
16. Add water and stock to soup pot and bring contents to the boil
17. Lower heat and simmer for 30 minutes to make a lobster stock
18. Strain the stock and return liquid to soup pot, setting the shells and vegetables aside
19. Add tomatoes, tomato concentrate, paprika, and rice to the stock and boil until rice is very soft, around 20 minutes
20. Blend with handheld blender until smooth and velvety
21. Add cayenne pepper; half the cream, and whiskey, and simmer for another 5-10 minutes, until alcohol is cooked away and the fumes are longer pungent
22. Add salt and pepper to taste, and more tomato concentrate to add more colour, as desired
23. Roughly chop up the lobster meat reserved earlier
24. Divide into bowls
25. In front of guests, pour bisque over the meat in each bowl
26. Finish with a swirl of cream, and chopped basil

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