Timeless Magic, 1965 - 2015
69 MAUNA KEA BEACH HOTEL Serves 5 INGREDIENTS 2 tbsp olive oil cup medium diced onion cup medium diced carrots 1 lb lobster shell or heads 1 bay leaf 1 sprig fresh thyme 4 parsley stem 2 tbsp tomato paste cup brandy 6 oz white wine 1 cup jasmine rice 1 quart fish stock 1 cup heavy cream Salt white pepper to taste PREPARATION Heat olive oil in a sauce pan over medium heat Add onions and carrots Saute until brown Add lobster shell or heads bay leaf thyme parsley and sauté until lobster shell or heads turn red Add tomato paste and stir well Add brandy and white wine Simmer until reduced by half Add fish stock to the sauce pan Simmer for about 30 minutes Strain and return stock to the sauce pan Add jasmine rice Simmer until rice is cooked Place the soup in a blender and puree until smooth Add cream salt pepper to taste Mix together Serve immediately Lobster Bisque CLASSIC PRESENTATION
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