Traditional French Bisque

By: Chef Will Beriau

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2-¼ pound Maine Lobster
Roe from the above Maine Lobsters
3-4 tablespoons dry wine
¾ cup flour
3-4 tablespoons butter, melted
Macerate and combine the above and refrigerate until needed
2 tablespoons olive oil
1/3 cup brandy
½ cup leek, diced
½ cup fennel bulb, sliced
2/3 cup onion, diced
1 15 ounce can tomatoes, canned, diced
2-3 tablespoons tomato paste
2 cups white wine
2 cups water
2 cups stock, light
Salt and pepper to taste
3 cups Half-and-half (or light cream, or half milk and half heavy cream)


Blanche and shuck the Maine Lobster reserving the roe, and discarding the greenish tomalley. Combine with the butter and flour to make buerre manié and set aside. Cut up the Maine Lobster into 1½-inch pieces and place in a preheated heavy-bottomed brazier with the olive oil.
Sauté 2-3 minutes until red. Add the brandy, cover and simmer 3 minutes. Remove from the pan and set aside to cool. Add the balance of the aromatics, stock, wine and water. Chop up or pound the legs, claws and knuckles and add them back to the liquid. Simmer for about 20 minutes.
Strain when cooked, place back into the pot and thicken with the buerre manié. Boil, then add the dairy and heat to 165ºF. If you wish, add the Maine Lobster meat, diced or minced. You may finish the bisque with a little brandy or sherry or any sweet fortified wine. I sprinkle a little fresh chopped chive, tarragon or some complimentary herb at service.