Chef Phil will have this bisque for Christmas dinner inspired by the Plaza Hotel’s Courtyard Restaurant in NYC.
2 ½ cup boiling water
1 small lobster that is alive and kicking
2 tablespoon chopped onion
1 tablespoon chopped celery
1 tablespoon shredded carrots
2-3 thyme stems, leaves removed, reserve
1/3 cup dry sherry
6 cups cream
1 tablespoon cold unsalted butter
½ teaspoon thyme leaves
Sea salt and pepper to taste
In a medium size pot filled with boiling water place lobster into the pot to submerge.
Cook for 6-7 minutes. Remove lobster to cool. Remove lobster meat from the shells. Return the shell to the poaching water and continue to extract the lobster flavor from the shells. Add onion, celery, carrots and thyme stems. Reduce to half, strain and return liquid to saucepan. In a small bowl, combine lobster and sherry; set aside.
With the saucepan over low heat, Continue cooking and add cream reduce to half. Add lobster and sherry; cover and simmer lobster bisque for 5 to 10 minutes, stirring occasionally. Fold in the butter to Monte au beurre. Garnish with fresh thyme. Makes 4 cups of lobster bisque.