Lobster Bisque

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Ingredients:

3 oz Clarified Butter
1 lb Mirepoix, small dice
2 lb Lobster Shells, excluding the claws
2 oz Tomato Paste
4 oz Brandy
1 bottle J Chardonnay
4 qts Water Sachet
2 Bay Leaves
2 Tbl Whole Peppercorns
1 bunch Parsley Stems

To Finish
2 cups Cream
½ cup Brandy
Juice Of 2 Lemons
2 Tbl Salt
2 ½ pints Butter, cold and cubed
Salt and White Pepper to taste

Method:

Caramelize the mirepoix and lobster shells in the butter. Add the tomato paste and saute lightly. Add the brandy and flambe. Add the J Chardonnay. Deglaze and reduce the liquid by half. Add the water and sachet and simmer for 1-1½ hours, skimming occasionally. Strain, discarding the sachet and reserving the liquid and solids. Puree the solids and return them to the liquid.

Return to a simmer and cook 10 minutes. Strain the bisque through a fine chinois lined with cheesecloth. Return the bisque to a simmer. Add the cream, brandy, lemon juice, and salt and bring to a boil. Whisk in butter. Adjust the seasoning to taste.

 

Suggested Pairing: