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Aqua Grill Shellfish Bisque

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    Source: www.foodnetwork.comReport recipe

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    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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