Lobster bisque - in the works

Ingredients for lobster stock - yields 25 liters

• 25 lb frozen lobster bodies - you need the half of the box

• about 28-30 liters water

• 4 lb onion

• 2 lb carrots

• 2 lb celery sticks

• 10 bay leaves

• 2 lemon halved

• 3 TBS Old Bay seasoning

  Optionally fennel, parsley stems, black peppercorns

Instructions

• Roughly cut the frozen bodies into 1.5/2 inch slices/chunks - easier to cut when frozen

• Drizzle oil and sauté in a large oven pan to retain the juices, alternatively in a combi oven grill mode until they are bright red and cooked thoroughly

• Combine all ingredients and lobsters in a stock pot and gently simmer for a few hours

• Chill in the blast chiller possibly overnight

• Strain the stock using double mesh strainer after cooled down, discard all the pieces

Ingredients for the bisque for 10-12 liters

• Part 1 - measure all ingredients after trimming

  • 4 lb onion

  • 2 lb carrots

  • 2 lb celery sticks

  • 1/2 lb butter

  • 2 lb oranges (about 12 oranges white pits removed - separate the peels, and orange segments)

  • 1 pound lobster meat

  • 1 qt white wine

  • 10 liters lobster stock from the recipe above (about half the stock above )

• Part 2

  • Half container lobster base (8 oz)

  • 1 can unsweetened coconut milk (98 oz)

  • 3 heavy creams ( 3 quarts)

  • 1 TBS smoked paprika

  • 4 TBS garlic powder

  • 4 TBS onion powder

  • Optionally add cognac/brandy/sherry

Instructions

• Part 1

  • Prepare the mirapoix by cutting them into medium size dice

  • In a very large wide pot, melt the butter and sauté the mirapoix

  • While sautéing mirapoix thinly peel the oranges

  • After peeling the oranges(save for another application), remove the outer white pits, and cut oranges crosswise to remove inner white pit and seeds, chop the oranges and add to the pot

  • Add lobster meat to the pot and sauté for another 5 minutes

  • Strain the lobster stock using fine mesh strainer again

  • Add white wine, and lobster stock, bring it to boil and reduce to half

  
  

• Part 2

  • Add all the remaining ingredients listed in the part 2 section and reduce to 3/4

  
  

• Chill the bisque in blast chiller until it's cooled dawn to handle

• Puree the mix well

• If using cook off the alcohol and add cognac/brandy/sherry to the final product