Lobster-Pumpkin Bisque
Pair with La Crema Chardonnay

The next time you enjoy a lobster feast at home, reserve all the shells to make this delicious bisque. While traditional recipes for bisque include the rice as a thickener, we've used flour, cream and pumpkin for a smoother result. This recipe pairs wonderfully with La Crema Chardonnay.

Ingredients:
8 oz Butter, whole, softened and cut into small cubes
4 bodies Shells from four lobsters, rinsed and gills removed
2 tsp Saffron threads
3 each Garlic cloves, peeled and crushed
2 each Carrots, peeled and finely chopped
3 each Celery stalks, rinsed and finely chopped
1 each Yellow onion, peeled and finely chopped
1 TBS Tomato paste
1/2 C Brandy (can substitute with cognac, vermouth or dry white wine)
6 qt Fish stock or filtered water
6 sprigs Thyme, fresh (or 1 tsp dried thyme)
6 sprigs Tarragon, fresh
3 each Bay leaves
4 C Heavy cream
1/2 lbs Flour, all purpose
1 C Pumpkin puree (freshly roasted is best, can use frozen or packaged)
To taste Salt
To taste Lemon juice

Bisque Preparation:

1. Place a large pot over medium high heat and add the butter. As the butter begins to froth and melt, add the lobster shells and cook for 8-10 minutes, stirring occasionally. Add the saffron and garlic and cook 2 minutes. Add the carrot, celery and onion to the pot and continue to cook 5 minutes more. Stir thoroughly to combine the mixture as it cooks.
2. Create a small gap in the mixture and add the tomato paste to the bottom pf the pan. Cook and stir paste into ingredients for 2 minutes. Remove the pot from the heat and add the brandy carefully. Steam will rise quickly at this point. Return the pot to the heat and allow the liquid to reduce until most has evaporated. Add the stock and bring to a boil. Reduce to a simmer, add the herbs and allow to cook for 45 minutes.
3. Remove the lobster stock from the heat and strain the liquid, discarding the vegetable and shells. Add the strained liquid back into the same pot, and, over medium high heat, bring to a boil, reduce the heat to a simmer, and allow to reduce by one half, or until the reduction is full flavored and deeply colored. Throughout this process, remove the layer of melted butter from the surface using a ladle or spoon. Save this butter to use in step 5. Strain the reduced stock again and set aside in a large bowl. You can continue to remove surface butter as the stock cools.
4. While the stock is reducing, place a second pot on the stove over medium low heat and add the cream to the pot. Bring the cream to a light simmer, watching carefully as it will want to boil over if the temperature is too high. Once the surface of the cream begins to roll with a simmer, adjust the heat and reduce by one half, resulting in 2 cups of cream. Strain this and set aside, keeping it warm.
5. Place a large pot over medium heat and add the melted butter collected from the stock. Carefully allow any liquid to boil off as butter heats. Add the flour all at once and stir well to incorporate and cook for one minute. Using a wire whip, whisk small amounts of the stock into the floury paste. Continue to add all the stock, whisking throughout. Allow the bisque to come to a simmer and cook for 20 minutes. Stir in the pumpkin puree and the reduced cream. Use more stock or water to thin bisque to your preference, and season with salt and lemon juice.