Exquisite Lobster Bisque with Saffron Infusion

Ingredients

2 whole lobsters (about 1.5 lbs each)

1/4 cup unsalted butter

1/2 cup brandy

1 cup dry white wine

1 large onion, finely chopped

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1 tablespoon tomato paste

4 cups seafood or lobster stock

1 teaspoon saffron threads

2 cups heavy cream

Salt and white pepper to taste

Fresh chives for garnish

Execution

Prepare the Lobsters: Boil the lobsters in a large pot of salted water for about 8-10 minutes until they turn red. Remove the meat from the shells, reserving the shells for later use. Chop the lobster meat into bite-sized pieces.

Saffron Infusion: In a small bowl, steep saffron threads in a tablespoon of warm water. Set aside.

Lobster Stock: In a large stockpot, melt butter over medium heat. Add lobster shells, onions, carrots, celery, and garlic. Sauté until vegetables are softened.

Deglaze with Brandy and Wine: Pour in brandy, scraping the bottom of the pot to deglaze. Add white wine and let it simmer until the liquid is reduced by half.

Add Tomato Paste and Stock: Stir in tomato paste, then add seafood or lobster stock. Bring to a boil, then reduce heat and simmer for 45-60 minutes to develop flavors.

Strain the Stock: Strain the stock through a fine mesh sieve, pressing on solids to extract all the liquid. Discard solids.

Finish the Bisque: Return the strained stock to the pot. Stir in the saffron infusion and chopped lobster meat. Pour in heavy cream and simmer for an additional 15-20 minutes. Season with salt and white pepper to taste.

Fits: Ladle the bisque into bowls, garnish with fresh chives, and serve hot.

Additional tips

For added depth, roast the lobster shells in the oven before making the stock.
Serve with crusty bread or croutons for a delightful texture contrast.
Ensure the saffron is fully dissolved in the water for even flavor distribution.

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