INGREDIENTS

1 oz.  Olive Oil  
1.5 lbs.  Lobsters Bodies 
8 oz. Yellow Onions , chopped 
1 oz. Fresh Garlic , chopped 
8 oz. White Vermouth  
8 oz.  Tomato Paste  
1 oz. Lobster Base  
2.5 qts.  Water  
4  Bay Leaves  
12 Mission® 6" Red Corn Tortillas (10611)  
1 pint  Heavy Cream  
4 oz.  Sherry  
1 oz. Mission® Pre-cut Unfried White Corn Tortilla Strips (06771) , fried 
1 oz. Roasted Corn  
1/4 tsp.  Crème Fraîche  
1/16 tsp. Red Lumpfish Caviar  
1/16 tsp. Black Lumpfish Caviar  
2 sprigs  Chives  

DIRECTIONS

1.) Heat oil in sauce pan and add lobster bodies.

2.) Sauté until thoroughly cooked. Add onions and garlic; sauté until translucent.

3.) Add vermouth and reduce by two-thirds.

4.) Add tomato paste, lobster base, water and bay leaves.

5.) Simmer until reduced by two-thirds.

6.) Strain through fine chinois and place lobster stock back onto stove. Discard shells.

7.) Bring to a boil; reduce to a simmer.

8.) Stir in Mission® red corn tortillas until dissolved.

9.) Add cream; reduce by one-third; place in holding pan. Add sherry and hold hot for service.

10.) Pour bisque into serving bowl.

11.) Sprinkle roasted corn over surface of bisque.

12.) Place Mission® white corn tortilla strips in center of soup.

13.) Place a dollop of crème fraiche in center of tortilla strips.

14.) Place caviar side by side on top of crème fraiche.

15.) Garnish with chive sprigs.

Recipe Using Same Product(s)

• 

  Caribbean Jerk Chicken Fire Sticks

• 

  Roasted Vegetable and Curry Couscous Taco

• 

  Tandoori Chicken Tostada

• 

  Breakfast Tacos

• 

  Kung Pao Beef Tostada