1. Make a roux with butter and flour. 2. Break the lobster up in sections. Roughly chop the celery and onion (white mirepoix). Brown the onions, celery, and lobster meat in a 425 F oven; stir every 10-15 minutes. 3. Remove from the oven when browned and place on the range; flame with French brandy. Add the shallots, fish stock, and white wine; let simmer for at least 1 hour. Cool slightly and strain through a fine sieve. 4. To the strained bisque, add the saffron, tomato puree, cream, and lobster base to taste. 5. Thicken the bisque with the roux to desired consistency. 6. At time of service, fill six oven-proof serving dishes with the bisque. Egg wash the rim of each dish and top with the puff pastry dough. Egg wash the puff pastry and bake in 425 F oven until golden brown and puffed. THE ESPLANADE WATERSIDE, NORFOLK; WINE:CLOS DU BOIS-EARLY HARVEST REISLING 1982 From the
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 320 (64%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 100.4mg||31 %|
|Sodium 445.7mg||15 %|
|Potassium 346.6mg||9 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 32.9g|
|Protein 9.9g||14 %|
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Calories per serving: 497
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