Bier Meister Posted March 11, 2010 Share Posted March 11, 2010 kind of for shiek.... i know he digs bisque. 1 oz butter 1/4 c brunoise of yellow onion 1/4 c brunoise of carrot about a lb of shrimp shells 1 bay leaf 4 sprigs of parsely stems pinch of thyme (1 used 1 little branch) 1 oz tomato paste 1 oz "burnt" brandy or sherry (just flame it to cook out the alcohol) 6 oz dry white wine 1 qt of shrimp, lobster, fish, etc veloute (2 oz butter, 2 oz flour, 1 qt stock) 1 pt broth 1 c hot cream s & wh. pepper to taste. i make the stock and veloute first and set it aside. melt butter. lightly carmelize the onions and carrots. add shells. cook until pink. add tom paste and mix well. add thyme, parsely, and bay leaf. add wine and burnt brandy or sherry. reduce by half. add stock and veloute. boil..lower heat..simmer for about 15-20. strain soup into another pot. continue to simmer for another 5 min. add cream, s&p. i have sauted rock shrimp and added them at the end. enjoy. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted March 11, 2010 Share Posted March 11, 2010 kind of for shiek.... i know he digs bisque. A pound of shrimp shells is a LOT of shells! I've got a bag of shells in the freezer, and I doubt it's half a pound worth. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted March 11, 2010 Share Posted March 11, 2010 A pound of shrimp shells is a LOT of shells! I've got a bag of shells in the freezer, and I doubt it's half a pound worth. You should buy shrimp with the heads on. All the best flavor is in the heads in the form of shrimp fat. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 11, 2010 Author Share Posted March 11, 2010 A pound of shrimp shells is a LOT of shells! I've got a bag of shells in the freezer, and I doubt it's half a pound worth. You should buy shrimp with the heads on. All the best flavor is in the heads in the form of shrimp fat. that's another way to go.....use shrimp in shell. give them a quick cook at the time i suggested. peel them. set them aside. put shells back in. Quote Link to comment Share on other sites More sharing options...
SEC=UGA Posted November 5, 2010 Share Posted November 5, 2010 I recommend the sherry over the brandy... The rest of the recipe is better than mine, TY, Bier. Quote Link to comment Share on other sites More sharing options...
Rovers Posted November 5, 2010 Share Posted November 5, 2010 So, to make a lobster bisque, whole live, cooked and de-meated? Then put the entire shell with head in there in place of the shrimp shells? And how much/many? TIA. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 5, 2010 Author Share Posted November 5, 2010 Will respond tonight. On phone right now. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 5, 2010 Author Share Posted November 5, 2010 i've done this 2 ways. one lobster should be fine for this amount. you can section a live lobster (removing tomalley and coral) and just follow the recipe. or you can drop it in boiling water and simmer for about 5 min.....then break it down to remove the meat. ...... then proceed wit the recipe. Quote Link to comment Share on other sites More sharing options...
Rovers Posted November 6, 2010 Share Posted November 6, 2010 I have alwayts steamed live lobster... I guess in this case, more water and a boil would be best. Quote Link to comment Share on other sites More sharing options...
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