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Summer Corn Bisque With Lobster
Ingredients:
BISQUE 1 c. shallots 2 c. fresh corn kernels (6-8 cobs, reserving cobs) 6 TBSP. butter 1 c. heavy cream 4 sprigs fresh thyme 2 cloves garlic 1 bay leaf 8 black peppercorns 2 sprigs lavender (optional) STOCK corn cobs – reserved from bisque 1 sm. onion - chopped 3 carrots - chopped 3 celery ribs - chopped 4 sprigs fresh thyme 4 stems parsley 1 bay leaf 1 tsp kosher salt GARNISH 1/4 c. corn kernels – blanched 1 c. lobster meat – chopped into chunks 1 TBSP. white truffle oil 2 TBSP. Fresh Black Truffles – sliced 2 TBSP. chives – snipped Sea salt and fresh ground black pepper to taste Directions: STOCK Place cobs in a pot and cover with cold water Add remaining ingredients and simmer for 30 minutes Strain and set aside BISQUE In a 10" sq. piece of cheese cloth tie, thyme, garlic, bay leaf, peppercorns, lavender – set aside Sweat shallots in 2 TBSP. butter over medium-low heat until very soft Add corn and remaining butter and heat for 30 minutes until corn is soft Add cream to cover Add cheese cloth sachet of herbs Bring to a simmer over medium-low heat stirring to keep from scorching on bottom Remove sachet and Puree remaining ingredients in a blender until smooth Add stock to make desired consistency Season with salt and pepper then pass through a chinoise GARNISH Toss all ingredients except black truffles together and set aside TO PLATE Place garnish in bottom of warm bowls Pour soup around garnish Top with black truffles  Recipe Summary: Comments: Other recipes by L'Auberge Provencale: Seared Halibut Fillet On Tomato Fondue Orange Blossom Waffles Poached Eggs In A Potato Nest Rose Petal Ice Cream Winter Squash Soup Lobster Fricasse Roasted Leg Of Lamb | |
Recipe Provided By:
L'Auberge Provencale Boyce, VA  Detailed Listing | Website Boyce Bed and Breakfast Inns |