Lobster Bisque

Directions

1. 1
   Melt butter in a large stockpot over medium-high heat.
2. 2
   Saute shallots until golden, about 3 minutes.
3. 3
   Add mushrooms and cook over high heat until slightly browned, about 2 additional minutes.
4. 4
   Remove from heat and add brandy and Madeira reserving 1/4 cup of each for final seasoning.
5. 5
   Cook over high heat until liquid is reduced by half.
6. 6
   Add lobster stock and return to a boil.
7. 7
   Reduce to a simmer and cook, uncovered, 15 to 30 minutes, depending on the strength of your stock.
8. 8
   (Weaker stocks need to cook longer to concentrate their flavors.)
9. 9
   Occasionally skim and discard foam that rises to the top.
10. 10
    Make beurre manie by mixing butter and flour with your fingers to form a smooth paste.
11. 11
    Press onto ends of a whisk.
12. 12
    When broth has a strong, almost salty, lobster flavor, add cream and bring it back to a boil, skimming foam occasionally.
13. 13
    Then whisk in beurre manie until dissolved.
14. 14
    Cook an additional 5 minutes over high heat, whisking occasionally.
15. 15
    Strain through a fine sieve, pressing with the back of a ladle to extract all juices.
16. 16
    Season with lemon juice, reserved brandy and Madeira, and hot pepper sauce, and serve immediately.