Ingredients Jump to Instructions ↓

  1. 3 tablespoons canola oil

  2. 1 (1 1/2 pound) lobster, poached, shelled, meat chopped, shells reserved

  3. 1/2 pound shrimp, peeled and poached, shells reserved Salt and pepper 1/2-ounce shallots, sliced

  4. 1/2 small white onion, sliced

  5. 1 rib celery, sliced

  6. 1 small carrot, peeled and sliced 1/2-ounce brandy

  7. 2 ounces white wine

  8. 1 quart fish stock

  9. 8 ounces heavy cream

  10. 1/8 teaspoon cayenne pepper

  11. 1 sprig tarragon

  12. 1 sprig thyme

  13. 1 sprig parsley

  14. 1/2 bay leaf 1-ounce converted rice 1-ounce butter

  15. 2 tablespoons chopped chives

Instructions Jump to Ingredients ↑

  1. Heat oil in a heavy bottomed pot until smoking. Add lobster and shrimp shells, season with salt and pepper. Cook until golden brown. Add vegetables and cook for 2 minutes. Remove from heat and add the brandy . Return to the heat and carefully flame. Then add the wine and reduce by 3/4. Add fish stock, cream, herbs, spices, and rice and simmer until rice is completely overcooked (approximately 30 to 45 minutes) stirring constantly to avoid sticking. Remove, blend with hand blender , add butter, and adjust seasonings. Press through fine sieve. Garnish with poached lobster and shrimp, serve in hot bowls, and finish with chopped chives.


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