Lobster ala Pato

Barry could please send me the recipe for the lobster. I'm always looking for new ways and this looks like a good one. Anything Pato does is always outstanding. You did a great job of re-producing it. Looks delicious!!

I see it!! Thank you.
BTW-I'm really enjoying your website. The "Espaldilla" you did looks great.

Great Mother's Day meal. Here is one way I like to recycle the shells.

Soup, Bisque, Lobster, Poor Man's


INGREDIENTS:
1/2 Stick Butter or Margarine
2-3 1 Lbs Lobster Shells, Meat removed
1 Cup Chicken Broth
1 Small Lobster Tail, Still In Shell
2-3 Shallots, Peeled & Sliced
1/4 Cup Dry White Wine
1/2 Onion, Chopped
2 Tbs Tomato Paste
2 Tsp Cornstarch
1 Cup 1/2 & 1/2, Cream
1 Lemon, Sliced Into Rounds
Fresh Parsley, Minced
Salt/Pepper to Taste




Procedure:
1 In a heavy soup kettle, over moderate heat, melt butter and in it saute shallots and onion until they are translucent. Add lobster shells and stir, cooking for 2 minutes, being careful not to brown or burn butter (keep heat fairly low). Add tomato paste (push shells aside to add it to butter, stirring and cooking about 30 seconds, then add wine, and cook, stirring, 1 minute more. Add chicken broth, cover and simmer for 15-20 minutes. Strain through a fine mesh sieve into a bowl, pression on solids with a heavy mug or canned good, to extract as much liquid as possible.. Discard solids. (Bisque may be prepared ahead to this point and frozen or refrigerated until ready to use.)
2 A half hour before serving; bring bisque broth to a boil, reduce to simmer. Add the fresh lobster tail, cook 4-5 minutes, remove tail from broth with tongs, allow to cool enough to handle. Crack tail shell so as to remove the meat in one piece. Discard shell. Slice cooled lobster meat into thin rounds. Lay each round atop a lemon slice and sprinkle with a little minced parsley. Cover with plastic film wrap and set aside to use as a garnish.
3 Stir 1-2 teaspoons cornstarch into the cream until dissolved. Add cream to broth and stir, simmering, until bisque is thick and creamy. Taste and correct seasoning. If broth is not pink enough, add a drop of red food coloring to give it a nice, pale, rosy color. Ladle hot bisque into bowls, top with lemon/lobster medallions and serve with crusty bread and butter.


Yield: 6-8 Servings

Recipe Type
Soup

Recipe Source
Source: Florida Today