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Georgian Lobster Bisque


By Felice in the Kitchen (Visit website)




This is the Recipe I received from the Fairmont Hotel in Seattle from the kitchens of the Georgian Restaurant. I was also given the permission to blog about it - YEA!
This is a delicate bisque, seasoned to perfection and a great starter.

Georgian Lobster Bisque
Ingredients 
2     Crushed Lobster Bodies
2tbs   Olive Oil
1/2cup   Celery
1/2cup   Onion
1/2cup   Carrot
1tbl      Fresh Tarragon
2sprigs Fresh Thyme
1oz      Tomato Paste
1/4cup    Rice
2oz    Cognac
1/2cup   Heavy Cream
5cups      Reduced Lobster Stock or Water



Method
In saucepot add olive oil and sauté crushed lobster bodies over medium high heat until all liquid is reduce. Lower heat to medium and add celery, carrot, onion, thyme, and tarragon, cook until lightly caramelizing being careful not to burn. Add tomato paste and cook for 10 minutes de-glaze with cognac, reduce. Add rice, lobster stock and simmer for 1 hour. Finish with heavy cream simmer for 20 minuets and strain through cheesecloth.



The Georgian

The Georgian, now celebrating its 20th year rated as a AAA 4 Diamond restaurant, features French-inspired Northwest cuisine prepared by Executive Chef Gavin Stephenson in Seattle's premier dining room. The Georgian offers The Petite, an exclusive private dining room with seating for up to twelve guests, which is perfect for an intimate get together. The Georgian also features live jazz music Friday and Saturday evenings from 6:00 pm to 10:00 pm.


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