*  Exported from  MasterCook  *

                         Lobster Bisque En Croute

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ounces        Butter
     1/4  cup           Flour
   1                    (1-1/2-lb.) lobster
   1                    Stalk celery
   1                    Med Onion
     1/2  cup           French brandy
   1                    Shallot -- chopped
   1      quart         Fish stock
     1/4  cup           White wine
   1      pinch         Of saffron
   1      teaspoon      Tomato puree
   1      cup           Heavy cream
   1      tablespoon    Lobster base
                        Puff pastry dough
                        Egg wash

1. Make a roux with butter and flour.

2. Break the lobster up in sections. Roughly chop the celery and onion(white mirepoix).
  Brown the onions, celery, and lobster meat in a 425 F oven; stir every 10-15 minutes. 

3. Remove from the oven when browned and place on the range; flame with French brandy.  
Add the shallots, fish stock, and white wine; let simmer for at least 1 hour. 
Cool slightly and strain through a fine sieve.

 4. To the strained bisque, 
add the saffron, tomato puree, cream, and lobster base to taste.

 5. Thicken the bisque with the roux to desired consistency

. 6. At time of service, fill six oven-proof serving dishes with the bisque.  
Egg wash the rim of each dish and top with the puff pastry dough.
 Egg wash the puff pastry and bake in 425 F oven until golden brown and puffed.

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