Bay Winds® Lobster Bisque
Directions
- Heat olive oil in stock pot over medium heat. Add carrots, onion, celery, garlic, salt, and pepper. Cook for 5-6 minutes stirring.
- Pour in brandy and simmer for 1-2 minutes to burn off alcohol.
- Pour in heavy cream, bay leaves, and whisk in lobster base then simmer for 15-20 minutes.
- Puree this mixture in blender or use an immersion blender then strain thru a China cap and return to heat.
- Fold in lobster meat and cook for 2-3 minutes.
- Portion in bowls for service and garnish with a drizzle of truffle oil and a sprinkle of parsley.
Ingredients
- 3/4 lbs Bay Winds® Lobster, claw and knuckle meat chopped
- 2 qts Nature's Best Dairy® Cream, Heavy
- 4 tbsp Ridgecrest® lobster base
- 1/2 cup brandy
- 1 cup Peak Fresh Produce® Onion(s), Yellow, diced
- 1/4 cup Peak Fresh Produce® Carrot(s), diced
- 1/4 cup Peak Fresh Produce® Celery, diced
- 1 tbsp Peak Fresh Produce® Garlic, minced
- 1 tbsp Roma® Oil, Olive
- 3 ea Roma® Bay Leaves
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Roma® Black Pepper, Ground
- 1/4 cup Piancone Epicureo® truffle oil, for garnish
- 1/4 cup Peak Fresh Produce® Parsley, Fresh, minced for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
