Friday, May 21, 2010

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
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

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.

1 comment:

  1. This bisque look gorgeous! I like French style fish soups and bisque (not so long time ago, I brought one jarred from a fish market in Trouville and it was very good); thanks for sharing this recipe and have a nice day!


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.