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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Chop shells roughly. | 2. 2. Roast shells until red and dry. | 3. 3. In a large pot add the oil and shells. Sauté and flame with brandy. | 4. 4. Add the mirepoix an cook until a little soft. Add the tomato paste and blend well over low heat. | 5. 5. Deglaze with vermouth until dry and then add the wine and reduce by1/3. | 6. 6. Add the stock, spice bag and simmer for 1 hour. Skim often. | 7. 7. Add the rice and simmer for a further hour. | 8. 8. Discard the big pieces of shell and put through a food processor and then a fine strainer. | 9. 9. Steep the basil and vanilla in cream for 10minutes. Remoe and add the cream to the bisque. Adjust seasoning, ad lemon juice. | 10. 10. Monte with butter. The bisque can be frothed with a hand blender just before serving. Garnish with some finely chopped lobster meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
clean	4 1/2	lb		176.5167	0.0	39.27	0.9917
olive oil	2	ounces		501.219	0.0	0.0	56.699
brandy	7	ounces		176.5167	0.0	39.27	0.9917
mirepoix	1			176.5167	0.0	39.27	0.9917
tomato paste	8	ounces		185.9727	42.8871	9.7976	1.0659
vermouth	8	ounces		176.5167	0.0	39.27	0.9917
white wine	25	ounces		581.1646	18.4272	0.4961	0.0
stock	4	quarts		-	-	-	-
grain rice	2 1/2	1/2		176.5167	0.0	39.27	0.9917
basil	3/4	ounce	chopped	4.8903	0.5634	0.6698	0.1361
vanilla bean	1	split		-	-	-	-
cream	25	ounces		2338.8331	47.131	25.7272	245.7901
salt pepper				176.5167	0.0	39.27	0.9917
lemon juice				-	-	-	-
butter	5	ounces		807.975	37.1243	25.2457	68.04

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.