LOBSTER BISQUE - Stefano Faita

Name: LOBSTER BISQUE - Stefano Faita
Ingredients: 1 1/4 pounds lobster tails in shell (4 small or 2 large); 5 tbsp unsalted butter (1 tbsp reserved for reheating lobster meat when serving); 2 cups fish stock (can substitute vegetable or chicken stock if desired); 1 cup dry white wine, such as Sauvignon Blanc; 80 ml (⅓ cup) unsalted butter with 15 ml (1 tbsp) reserved for serving; 2 medium carrots, diced; 2 medium onions diced; 4 medium stalks of celery, diced; 4 medium cloves garlic, crushed; 1/4 cup brandy; 1 cup dry white wine; 3 springs thyme; 1 bay leaf; 1 648ml jar; Stefano arrabbiata sauce; ½ cup heavy cream; 1 tsp cornstarch; Finely chopped chives, for garnish; Salt and freshly ground pepper to taste

www.stefanofaita.com

This traditional lobster bisque reuses all the unwanted parts of the lobster to make the broth. Plus, it's made with our arrabbiata sauce for that extra kick.

View full recipe on www.stefanofaita.com

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Ingredients

1 1/4 pounds lobster tails in shell (4 small or 2 large)
5 tbsp unsalted butter (1 tbsp reserved for reheating lobster meat when serving)
2 cups fish stock (can substitute vegetable or chicken stock if desired)
1 cup dry white wine, such as Sauvignon Blanc
80 ml (⅓ cup) unsalted butter with 15 ml (1 tbsp) reserved for serving
2 medium carrots, diced
2 medium onions diced
4 medium stalks of celery, diced
4 medium cloves garlic, crushed
1/4 cup brandy
1 cup dry white wine
3 springs thyme
1 bay leaf
1 648ml jar
Stefano arrabbiata sauce
½ cup heavy cream
1 tsp cornstarch
Finely chopped chives, for garnish
Salt and freshly ground pepper to taste