Lobster Bisque
"This bisque is the best chance for a home cook to shine. Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch. You may end up using it all the time. Featured in: Puttin’ On The Bisque...."
INGREDIENTS
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Kosher salt
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2 live lobsters, weighing around 3 pounds total
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2 tablespoons olive oil
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1 carrot, chopped
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2 ribs celery, chopped
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1 medium onion, chopped
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2 cloves garlic, crushed
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2 sprigs fresh thyme
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2 sprigs fresh tarragon
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2 tablespoons tomato paste
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1 cup medium sherry
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2 cups fish stock or clam broth
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1/2 cup long-grain white rice
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1 cup heavy cream
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Cayenne pepper, to taste
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