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
1tbl Fresh Tarragon
2sprigs Fresh Thyme
1oz Tomato Paste
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.