Georgian Lobster Bisque

This is the Recipe I received from the Fairmont Hotel in Seattle from the kitchens of the Georgian Restaurant. I was also given the permission to blog about it - YEA!

This is a delicate bisque, seasoned to perfection and a great starter.

Georgian Lobster Bisque

Ingredients 

2     Crushed Lobster Bodies

2tbs   Olive Oil

1/2cup   Celery

1/2cup   Onion

1/2cup   Carrot

1tbl      Fresh Tarragon

2sprigs Fresh Thyme

1oz      Tomato Paste

1/4cup    Rice

2oz    Cognac

1/2cup   Heavy Cream

5cups      Reduced Lobster Stock or Water

Method

In saucepot add olive oil and sauté crushed lobster bodies over medium high heat until all liquid is reduce. Lower heat to medium and add celery, carrot, onion, thyme, and tarragon, cook until lightly caramelizing being careful not to burn. Add tomato paste and cook for 10 minutes de-glaze with cognac, reduce. Add rice, lobster stock and simmer for 1 hour. Finish with heavy cream simmer for 20 minuets and strain through cheesecloth.

The Georgian

The Georgian, now celebrating its 20th year rated as a AAA 4 Diamond restaurant, features French-inspired Northwest cuisine prepared by Executive Chef Gavin Stephenson in Seattle's premier dining room. The Georgian offers The Petite, an exclusive private dining room with seating for up to twelve guests, which is perfect for an intimate get together. The Georgian also features live jazz music Friday and Saturday evenings from 6:00 pm to 10:00 pm.