Lobster Bisque with Puff Pastry

Lobster Bisque with Puff Pastry

2 tablespoons extra-virgin olive oil

2 medium shallots, diced

1 medium leek, chopped

2 medium carrots, peeled and diced

1 stalk celery, diced

2 tablespoon sherry vinegar

1 tablespoon tomato paste

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups seafood stock (chicken stock will work too)

1 tablespoon fresh thyme, chopped

Kosher salt, as needed

Freshly ground black pepper, as needed

A drizzle of Lobster Oil, available at The Olive Twist while supplies last

½ cup heavy cream

¼ cup dry white wine

¾ pound chopped cooked lobster meat, tail and claws

1 sheet puff pastry, thawed

1 egg, beaten

Heat a large pot over medium heat, add the olive oil and heat through. Add the shallots,

leeks, carrots, celery and sauté, stirring occasionally until the vegetables are

tender, about 6 minutes.  You can cool and process to make a smoother bisque.

Pour in the sherry, wine and continue to cook until it has almost all evaporated, about 5 minutes.

Add butter and allow to melt then stir in the flour and cook, stirring constantly, until lightly browned, about 1 minute. Add the tomato, stock and the thyme, lobster oil and bring to a simmer over medium low heat, until the sauce thickens, about 10 minutes.  Taste and adjust the flavor.

Stir in the seasoning to taste with salt and pepper. Whisk in the cream then add the lobster meat and set aside.

Heat oven to 400ºF (200ºC). 

Add to 4 (8-ounce) oval baking dishes or 1 large 12" oval baking dish. On a lightly

floured surface, roll out the puff pastry dough so that it is ¼-inch thick.

Cut two oval shapes ½ larger than the baking dishes and cut an ‘x’ in the middle of each oval

(for steam to escape). Lay the dough over the top of each baking dish so the edges hang over

the side.

Brush the puff pastry with the beaten egg. Bake until the top is golden brown and puffed up,

about 25 to 30 minutes. Serve hot.