Lobster & Celeriac Bisque

Ingredients

Yield:

Serves 6

• • 2 carrots,peeled and small dice
  • 1 small Celery root, small dice
  • 2 medium shallots, small dice
  • 2 cloves garlic, peeled and minced
  • 3/4 cup vegetable oil
  • 6 tbsp butter
  • 4 tbsp flour
  • 1 tbsp chopped fresh tarragon
  • 1 cup heavy cream
  • 1 cup white wine
  • 2 1/2 quarts Lobster stock (if not available use fish stock from your grocery or fresh fish market. Be careful when salting, as prepared stocks are often salty)
  • 1 6 oz can tomato paste
  • Bouquet Garni with 2 sprigs fresh tarragon added
  • pinch of cayenne
  • cracked black pepper
  • salt
  • Parsnip chips for Garnish

Preparation

Difficulty:

medium

Time:

20 Minutes

Total Time:

90 Minutes

1. • Add the butter to the pan and saute the shallots, carrot, celery root and garlic until lightly browned
   • Add tomato paste and saute for 2 minutes
   • Add the flour and stir continuing to cook over med low heat for several minutes
   • Add white wine, cook for 3 minutes, add Lobster/fish stock. whisking to evenly disperse the tomato and roux
   • Add bouquet garni to the pot and bring to a boil, skimming any froth or fat with a 4 oz ladle
   • Season with salt, pepper and cayenne, and simmer for 15 minutes
   • Remove boquet garni and discard
   • Add the cognac, and whisk the soup to remove any lumps
   • Simmer for 15 minutes. Add cream
   • Blend the soup in a household blender. Pass through a strainer
   • Season with salt and pepper bring to a simmer and serve
   • Serve with lobster meat, a dollop of creme fraiche or Parsnip chips and a sprig of fresh tarragon