So, about that gala I went to a few weekends ago…
Are you tired of hearing about it yet? I’m sorry, but the whole evening was so magical. I’ve been thrilled to relive it over and over on my dining room table, minus the stunning flower arrangements, crystal chandeliers and napkins folded like a tuxedo over a menu card.
Maybe I could try that at home, but I’m not sure my kids would really appreciate a menu card at their place setting before each meal.
But back to the gala…
The meal opened with a velvety lobster bisque en croute, which is a fancy, gala-esque way of saying soup with a lovely pastry topping.
It was marvelous. The creaminess of the bisque played perfectly off the acidity of the tomato, and the lobster was just little chunks of heaven in the soup. The pastry layer, which was baked on top of the bowl, was light, flaky, buttery and magnificent.
Despite the fancy name, this recipe is really quite easy to make.
Lobster Bisque En Croute
2 oz butter
1/4 cup flour
1 (1 to 1 1/2 lb) lobster
1 celery stalk, diced
1 cup onion, diced
1/2 cup French brandy
1 shallot, minced
1 quart fish stock
1/4 cup dry white wine
1 tsp tomato puree
1 cup heavy cream
1 Tbs lobster base
2 sheets frozen puff pastry dough
Melt butter in a large, heavy ovenproof skillet or saucepan. Whisk in flour to make a light roux.
Break the lobster up into sections. Brown the onions, celery and lobster meat in a 425° F oven; stir every 10 to 15 minutes.
Remove from oven when browned and place on the range; flame with French brandy. Add in the shallots, fish stock and white wine; let simmer for at least 1 hour. Cool slightly and strain through a fine sieve.
To the strained bisque, add in tomato puree, cream and lobster base to taste. Thicken the bisque with the roux to desired consistency.
At serving time, fill six oven-proof serving dishes with the bisque. Top with puff pastry dough, cut to size. Bake in 425° F oven until golden and puffed. Serve immediately.
Nutritional Information: Calories Per Serving: 263, Calories from Fat: 44, Fat: 16 g (10 g Saturated Fat), Cholesterol: 71 mg, Sodium: 663 mg, Carbohydrates: 7 g, Fiber: 1 g, Protein: 9 g
View this recipe to print or add items to My Shopping List.