LOBSTER BISQUE

Lobster Stock Ingredients
10 lbs lobster bodies (hands split)
2 onions, medium roughly cut
2 carrots, medium roughly cut
1 celery head roughly cut
6 pcs garlic roughly cut
2 tbs fennel seeds
2 tbs coriander seeds
2 tbs mustard seeds
2 tbs black peppercorns
3 bay leaves
1/4 bunch lemon thyme
16 fl. oz clam juice or fish stock
16 fl. oz brandy
white wine
2 c tomato paste
water to cover
canola oil
1/2 bunch italian parsley

Directions for Lobster Stock
In a large stock pot over high heat, add enough canola oil to cover the bottom of the pot.
Once smoking, add the lobster bodies and sauté until red.
Ad the onions and garlic, sauté until brown.
Add the carrots, celery, and spice seeds.
Add the brandy then cook until the alcohol is burned off.
Add the white wine, bring to a boil.
Next, add the thyme, parsley, bay leaves, tomato paste, clam juice, and water.
Bring to a boil and let simmer. Skim off the foam and simmer for 3 to 4 hours.
Strain through a chinoise.

Lobster Bisque Ingredients
Lobster Stock
6 pcs garlic, chopped
2 medium sized onions, chopped
2 carrots roughly chopped
6 ribs celery roughly cut
7 loose russet potatoes peeled and cut
1 at whole plum tomatoes with juice
1 c heavy cream
6 fl oz. canola oil
2 tbsp cajun spice
2 tbs spanish paprika
2 tbs kosher salt
1 tbsp freshly ground pepper
1 bunch mexican mint marigold, chopped (tarragon can be substituted here)
4 fl oz of dry sherry to finish

Directions for Soup
Place the oil in stock pot; over medium heat.
Add the garlic and onions; sauté until transparent.
Add the rest of the vegetables and sautée
Add the spices and cook until aromatic. Add plum tomatoes, cajun spice, paprika, salt, pepper, and the mexican mint marigold.
Add the lobster stock, potatoes, and the heavy cream.
Bring it to a boil then simmer. Skim off any foam that comes to the top.
Once the potatoes are soft puree with a hand mixer or blender. Run through a coarse chin cap.
Taste seasoning and a, then finish with dry sherry.

Garnish for the Soup
1 small leek roughly cut
1 small red pepper
8 oz lobster meat cut
1/4 c truffle pieces
4 fl oz extra virgin olive oil
2 fl oz champagne vinaigrette
salt and pepper

Mix all ingredients together.