Lobster Bisque with Lobster and Avocado Salad

(Serves 4)



Ingredients

Lobster Bisque
45 mL (3 tbsp)	Louianna Estates Olive Oil
2	Lobsters, meat removed, reserved for salad, head and shells only, chopped up or crushed
180 mL (¾ cup)	Onion, minced
90 mL (1/3 cup)	Carrot, minced
90 mL (1/3 cup)	Celery, minced
1 clove	Garlic, sliced
15 mL (1 tbsp)	Tomato paste
3 pc	Tomatoes, chopped
30 mL (2 tbsp)	Brandy
150 mL (5 oz)	Vermouth
1.5 L (6 cups)	Chicken stock
4 pc	Parsley stem
2 sprigs	Tarragon
1	McCormick Gourmet Collection™ Bay Leaf
125 mL (½ cup)	35% cream
To taste	McCormick Gourmet Collection™ Fleur de sel
To taste	McCormick Gourmet Collection™ Cayenne pepper
Salad
	Reserved lobster meat, diced small
300 g (10 oz)	Vine or hot house tomatoes
300 g (10 oz)	Avocado, ripe
60 mL (4 tbsp)	Mayonnaise
20 mL (4 tsp)	Lemon juice
30 mL (2 tbsp)	Chives, minced
To taste	McCormick Gourmet Collection™ Kosher salt
To taste	McCormick Gourmet Collection™ Black Pepper

Method

Lobster Bisque

1. Preheat an electric skillet to 180ºC (350ºF).
2. Heat the olive oil in the skillet and add the crushed lobster shells. Sauté until lightly caramelized.
3. Add the onion, carrot, celery and garlic, cook until tender.
4. Add tomato paste and tomatoes. Cook, stirring for 2 minutes.
5. Push all ingredients to one side of the skillet; add brandy direct to the pan and flambé, allowing the alcohol to burn off, then add the vermouth and reduce by half.
6. Add the stock, tarragon and bay leaf. Bring to a boil then simmer for 20-30 minutes.
7. Strain the chicken stock and place in a sauce pot. Simmer to reduce to 500-600 mL.
8. Add the cream and simmer for another 5 minutes.
9. Season with salt and cayenne pepper.

Lobster and Avocado Salad

1. Cut tomatoes into wedges. Remove seeds and cut flesh into small dice. Cut tomato flesh into small dice. Add to the diced lobster.
2. Using a fork, mash avocado, mayonnaise, lemon juice, salt and pepper.
3. Gently fold in the lobster, diced tomatoes and chives. Adjust seasoning if necessary.

To Serve

1. Pour bisque into serving bowls and garnish with a dollop of lobster avocado salad.

• Vegetable stock can be used in place of chicken stock.

• Prepare tomatoes ahead of time and add insides to bisque.

• Jackson Triggs Delaine Vineyard Chardonnay

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