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Lobster Bisque en Croute

Lobster Bisque


1 lb Lobster Bodies
1/2 gallon Shellfish Stock
1/2 cup Melted Butter
1/2 cup All Purpose Flour
1 Tbsp Vegetable Oil
1 cup Chopped Onion
1/2 cup Chopped Carrot
3/4 cup Chopped Celery
2.5 Tbsp Tomato Past
3/4 cup Heavy Cream
2 each Chopped Garlic Clove
1 each Spring Fresh Thyme
1/2 cup and 1 Tbsp. Brandy
1/2 cup White Wine
1 Tbsp. Dry Vermouth
Salt & Pepper to taste


Combine the butter and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 5 to 10 minutes to make a medium blonde roux.
In another pot, add the lobster shells, onions, carrots, and celery. Cook, stirring often for 2 minutes or until the vegetables are tender. Then, mix in tomato paste, bay leaf, and thyme spring. Cooking 5 minutes. 
Add brandy and reduce. Then, add your white wine and continue cooking for 2 more minutes. 
Next, add your shellfish stock, bring to a simmer and slowly whisk in roux. Simmer about 20 minutes.
Once at desired consistency, remove bisque from the heat and strain. 
Before serving, pour in cream and return soup to a low simmer. Add vermouth and one Tbsp of brandy. Taste and adjust seasoning before serving. 
Hold hot, in a small ceramic bowl pour in lobster bisque and cover with puff pastry.
Bake in oven at 375° until golden brown. (If you prefer, before baking, brush the top of the puff pastry with egg wash. It helps to give ita better color and shine when baking)
additional: Egg wash is 1/4 cup of eggs mixed with 1 Tbsp. milk.)