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Method

 

Leek
 
Treat leeks with care or they'll ruin your dishes with an unpleasant grittiness.
 
To prepare the leek, first cut the green part off the stalk.
 
Then cut the leek in half lengthwise to within 1" of the root.
 
Fan the leaves apart as you hold the stalk under running water.
 
Be sure to flush all the...

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Method

 

Leek
 
Treat leeks with care or they'll ruin your dishes with an unpleasant grittiness.
 
To prepare the leek, first cut the green part off the stalk.
 
Then cut the leek in half lengthwise to within 1" of the root.
 
Fan the leaves apart as you hold the stalk under running water.
 
Be sure to flush all the sand out.
 
Clean the stalk and chop enough thin slices to fill Vi cup.
 
Wrap the remainder and refrigerate it tor another use.
 
 
Lobster
 
Fresh lobster is essential for a great bisque, so the recipe calls for a lobster, split while still alive, then cut up and added directly to the pot.
 
Although this may seem like an intimidating prospect, a simple procedure kills the lobster instantly, the spinal cord is severed with your first incision.
 
On a cutting board directly in front of you, place the lobster with its head to the right and tail to the left (reverse this if you're left-handed).
 
Hold the tail with a towel so you don't scratch yourself on any of the spines.
 
Hold a large knife above the lobster as though to split it lengthwise. Insert the tip of the knife into the joint between the head and tail.
 
Lower the knife firmly to split the lobster's head lengthwise.
 
Now rotate the lobster so the tail is to your right.
 
Continue holding the lobster with the towel.
 
Although the lobster is now dead, the muscles may contract sharply, so there's still a danger of scratching yourself.
 
Split the tail.
 
Clean the lobster by removing the sand sack (the organ located right behind the eyes) and the intestine.
 
With a large knife, chop the lobster—head, tail, and claws—crosswise into pieces 1" thick.
 
In a heavy stock pot or Dutch oven, heat the oil until it starts smoking (use high heat).
 
Add the lobster and sauté until the pieces turn a bright red.
 
Reduce the heat to medium and add the leek, onions, celery, carrots, garlic, tomatoes, bay leaves, tarragon, thyme and peppercorns.
 
Continue sautéing for 10 minutes.
 
Take the pot off the burner to add the white wine and Cognac. (You don't want to ignite yourself.)
 
Return the pot to the burner, add the fish stock and cook for 5 minutes more.
 
Add both kinds of cream and season with salt and pepper.
 
Turn the heat to low and let the bisque simmer for 30 minutes.
 
Take the bisque off the heat and remove the lobster pieces.
 
Set the meat aside and discard the shells.
 
Strain the bisque, a cup at a time, through a fine sieve.
 
Press down on the solids to extract as much liquid as possible.
 
Return the bisque to the heat and add the lobster pieces 2 minutes before serving.

 

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Ingredients 4 persons
  • 1 leek
  • 1 2-pound live lobster
  • 2 tablespoons vegetable oil
  • ½ cup onions diced into ¼ pieces
  • ½ cup celery
  • diced into ¼ pieces
  • ½ cup carrots diced into ¼ pieces
  • 2 cloves garlic minced
  • 2 medium tomatoes diced into ½ pieces
  • 2 bay leaves crumbled
  • 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
  • 1 teaspoon finely chopped fresh thyme or ½ teaspoon dried
  • 1 teaspoon black peppercorns
  • 1 cup dry white wine
  • ¼ cup Cognac
  • 2 cups fish stock
  • 3 cups light cream
  • 2 cups heavy cream
  • Salt and freshly ground white pepper to taste.
Recipes. The Cook & Chef Institute