Lobster Bisque and Croutons au Saint-Benoit

Shell the lobster, cube the meat and set aside. Using a meat tenderizer or the back of a large knife, break and crush the lobster shell into tiny pieces to draw out as much flavour as possible.

Peel and chop the onion, celery and carrot.

Fry the lobster shell gently in a saucepan with the olive oil for 6 to 7 minutes, until slightly pink.

Next, add the vegetables, garlic and tomato paste and gently fry another 5 minutes. Add the flour, blending well, and finally the brandy, white wine, fish stock and a few sprigs of thyme. Add salt, pepper and season with a pinch of Cayenne pepper.

Bring to a boil and skim off the impurities that rise to the top.

Let simmer 45 minutes, then pour through a fine sieve.

Add cream, check the seasoning, and add the lobster meat.

Serve with croutons topped with a nice slice of cheese melted under the broiler.

Jean Soulard, Executive Chef, Le Chateau Frontenac

* This recipe can be prepared using shellfish other than lobster, such as prawns or crabs. It is important to have the shells, for extracting the flavour.

*For a change, try this recipe with Canadian Swiss-type cheeses like Canadian
Chaliberg or Canadian Kinsberg cheese.