Recipe: Shrimp Bisque, Lobster Bisque, Cold Shrimp Bisque With A Smoked Shrimp Relish

Hi fleigh! Well here are three very different ones to work with...a classic shrimp bisque, Lobster,and a cold shrimp bisque...Hope you can find something to work with here...I do not have one Salmon bisque in my collection..I will check other cookbooks for you but until then...Bon Apetit!!

Shrimp Bisque

1/2 pound Shrimp -- shelled and deveined
1 tablespoon Butter
1/4 cup Brandy
2 cups Water
1 cup Dry white wine
1 teaspoon Salt
1/4 teaspoon Pepper
1 pinch Thyme
1 Hard-boiled egg
2 tablespoons Tomato paste
1/2 teaspoon Paprika

Heat butter in large, heavy saucepan. Add shrimps and cook over brisk flame for 5 minutes. Add brandy. Ignite. Add water, wine, salt, pepper, and thyme. Bring to boil. Cover and simmer for 15 minutes. Remove shrimps and set aside.
Mash together shrimps, hard-boiled egg, and 1/2 cup of cooking liquid. Add tomato paste and paprika. Stir in remaining cooking liquid and return to pan. Correct seasoning.
Heat. Serve hot.

Recipe from THE ART OF FRENCH COOKING by Fernande Garvin
(c) 1958 Lobster Bisque

3/4 cup Butter
1/2 cup Diced carrots
1/2 cup Diced celery
1/3 cup Finely-chopped onions
2 Lobsters - (1 1/4 lbs ea) -- separated into
tail, claws, and chest pieces
1/4 cup Cognac -- plus
1 tablespoon Cognac
2 cups White wine
2 cups Water
2 Garlic cloves -- peeled, crushed
2 tablespoons Roughly-chopped tarragon
1 Bay leaf
1 can Tomatoes - (28 oz) -- drained
Salt -- to taste
Freshly-ground black pepper -- to taste
1/3 cup Long-grain white rice
1 cup Light cream
1 cup Milk

Melt 1/4 cup butter in a large saucepan. Add the carrots, celery and onions and cook until soft, about 10 minutes. Add sections from 2 lobsters to pan and saute until shells turn red. Remove pieces from pan when cool enough and remove meat from tails and claws and reserve it.
Chop shells into smaller pieces and add to pan. Add 1/4 cup cognac and ignite. Then add the white wine, water, garlic, tarragon and bay leaf. Crush the drained tomatoes with hands and add to pot. Season with salt and pepper.
Simmer over low heat for 45 minutes, but do not allow liquid to boil. Remove as many pieces of shell as possible. Put soup through food mill and return milled broth to pan. Add the reserved lobster meat and 1/3 cup long-grain white rice. Simmer over low heat another 45 minutes, or until reduced to 2 cups.
Pulse shells in a food processor until finely chopped. Melt 1/2 cup butter in a saute pan, add chopped shells and saute 5 minutes. Strain, reserving butter and discarding shells.
Transfer reduced lobster-rice mixture to blender and puree. Strain the puree through a sieve over a mixing bowl and return broth to pot. Add the lobster butter and stir well.
Add 1 tablespoon of cognac and heat for 5 to 7 minutes. Add the light cream and milk. Heat through, but do not boil.
This recipe yields 8 servings.

Recipe by David Rosengarten Cold Shrimp Bisque With A Smoked Shrimp Relish

3 pounds Large shrimp -- head on
2 tablespoons Olive oil
Salt -- to taste
Freshly-ground white pepper -- to taste
2 cups Chopped onions
1 cup Chopped carrots
1 cup Chopped celery
1 cup Brandy
1/4 cup Tomato paste
3 Garlic cloves -- crushed
2 Bay leaves
4 Fresh tarragon sprigs
4 Fresh thyme sprigs
6 Black peppercorns
Water - (abt 1 gallon) -- to cover
4 ounces Flour
4 ounces Butter
1 cup Heavy cream
2 teaspoons Chopped fresh tarragon
Splash of brandy

Peel the shrimp, reserving the shells. In a large stock pot, over medium-high heat, heat the oil. Add the shrimp shells. Season with salt and pepper. Saute for 4 minutes. Add the mirepoix. Season with salt and pepper. Saute for 4 to 6 minutes, or until tender. Carefully add the brandy and flame, shaking the pan back and forth a couple of times. After the brandy has cooked off, stir in the tomato paste. Cook for 2 minutes. Add the garlic, bay leaves, tarragon, thyme, and peppercorns. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium and simmer for 45 minutes.
In a mixing bowl, combine the flour and butter, mix well to make a Beurre Manie, forming the mixture into a long about 1-inch thick stick. Wrap the stick in plastic wrap and chill until firm.
Strain the liquid. Wash out the stock pot and place the liquid back into the pan and bring the liquid back to a simmer. Whisk in the Beurre Manie a small piece at a time. Cook for 20 minutes. Whisk in the cream. Season with salt and pepper. Remove from the heat and cool completely. Refrigerate until completely chilled, about 2 hours.
Preheat the smoker. Season the shrimp with salt and white pepper. Place the shrimp in the smoker and smoke for 6 to 8 minutes, or until the shrimp turn pink and the tails curl in. Remove from the smoker and cool. Remove the soup from the refrigerator and season with salt and pepper. To serve, ladle the soup into each bowl. Garnish each soup with 2 shrimp, tarragon and a splash of brandy.
This recipe yields 8 to 10 servings.

Recipe by Emeril Lagasse