1 Tbs olive oil or clarified butter
1/2 cup diced shallots
2-3 cups excellent quality sherry wine
5 lbs Glace de Veau Roasted Veal Stock Reduction
1-2 tsp saffron
3 quarts Schroeder’s heavy whipping cream
1/4-1/3 cup red roux (clarified butter, flour, Hungarian paprika)
1/2-1 cup cognac
1 lb diced lobster meat
Sea salt, to taste
White pepper, to taste
- Sweat shallots in olive oil in a heavy bottom kettle. Add sherry; reduce by 70%.
- Stir in Glace de Veau Roasted Veal Stock Reduction and saffron; reduce by 20%. Stir in heavy whipping cream and roux. Simmer and reduce by 10%.
- Flame cognac; add to bisque (you may also add during sherry reduction). Stir in lobster meat; season to taste with salt and white pepper.
- Serve with unreduced sherry or reduced cream in a squirt bottle, etc.