Chef/owner Arnaldo Carreira,
Orlando’s Seafood Grill
The incredible oceanic flavours present in this silky bisque make it ultra special.
Ingredients
Bisque
2 live lobsters, 1 1/2 lbs each
8 cups water (enough to cover lobsters)
1 Tbsp sea salt
2 bay leaves
1 garlic clove, peeled
1 onion, finely diced
1 bunch cilantro
fresh ground pepper, to taste
olive oil to coat
5 tsp Madeira wine
Béchamel Sauce
3 cups milk
1/2 cup flour
3 Tbsp butter
Method
Bisque
1. In a large pot, place lobsters and fill with water to cover them. Remove lobsters.
2. Add sea salt, bay leaves, garlic, half an onion, cilantro and ground pepper to water. Bring to a boil.
3. Add live lobsters and continue boiling for 12 mins.
4. Remove lobsters from pot and set aside to cool. Continue boiling broth for another 45 mins.
5. Preheat oven to 400°F.
6. Once the lobsters are cool enough to handle, remove tails and claws and set aside.
7. Using a sharp knife, cut the lobster heads in half. Remove the sack at top of the head and discard.
8. Cut the heads and shells into small pieces.
9. On a baking sheet, coat heads, legs and shells with olive oil and other half of onion. Bake for 1 hr.
10. Add shells, heads, legs, and roasted onions to the broth. Continue boiling for 20 mins.
11. Using a strainer, remove shells from broth. Use a hand blender to combine flavours.
12. Strain the broth into a new pot.
Bechamel Sauce
1. In a medium-sized pot, mix together all ingredients over low heat until thickened.
2. Add stock if it becomes too thick.
Assembly
1. Whisk béchamel sauce into broth over medium heat. Whisk constantly to desired thickness.
2. Using lobster crackers and picks, remove meat from lobster tails and claws. Chop meat into small pieces. Add to soup just before serving, allowing to heat.
3. Add 1/2 tsp of Madeira wine to each bowl while serving.
Yield 10 servings