LOBSTER BISQUE

YIELD 22 QUARTS   SHELF LIFE 6 DAYS

·        3 LB – UNSALTED BUTTER – CUT IN SMALL CUBES

·        5 LB – CARROTS 3/8” DICED

·        5 LB – CELERY 3/8” DICED

·        6 LB - YELLOW ONION 3/8” DICED

·        10 EA – GARLIC CLOVES SMASHED

·        5 EA – SPINGS OF FRESH THYME

SOP – MELT THE BUTTER AND ALL THE INGREDIENTS AND COOK IN A MEDIUM HIGH FOR 15 TO 20 MINUTES, TO ENSURE ALL VEGETABLES ARE TRANSLUCENT

·        4 LB – AP FLOUR

SOP – SLOWLY ADD THE FLOUR, AND ESURE THAT WE ARE CONSTANLY STIRRING TO ENSURED THE FLOWER GET COOKE, AS WELL TO MINIMIZE ANY LUMPS FOR 10 TO 15 MINUTES.

·        ¼ CUP – BLACK PEPPER FRESH

·        3 TBL - HUNGARIAN PAPRIKA

·        3 CUP – TOMATO PASTE

·        3 QT – SHERRY COOKING WINE

SOP – ADD THE BLACK PEPPER, AND PAPRIKA AND TOMATO PASTE STIRED TO INCORPORATED.  SLOWLY ADD THE SHERRY COOKING WINE UNTIL FULLY INCORPORATED.  COOK FOR 5 TO 8 MINUTES.

·        5 GAL – LOBSTER BROTH

·        1 GAL – CHICKEN BROTH FORTIFIDED

·        ½ CUP – WORSCHESTERSHIRE

SOP – SLOWLY ADD THE LOBSTER BROTH TO TEMPER THE MIX (DO NOT ADD ALL AT ONES) AFTER THE PRODCUT IS SUMERGE AND BEEN TEMPER, ADD THE REST OF THE LOBSTER BROTH, CHICKEN BROTH AND WORSECHETERSHIRE.  BRING THE PRODUCT TO A BOIL AND KEEP IT THERE FOR 10 MINUTES.

·        15 CUP – HEAVY WHIPPING CREAM 36% FAT

SOP – ADD THE CREAM ANND KEEP IT ON THE HEAT FOR ADDITIONAL 10 MINUTES.  USING A BERG MIXER, BELND ALL THE INGREDIENTS UNTIL COMPLETELY SMOOTH.

NOTE: ON THE LAST STEP BEFORE STRINING THE PRODCUT WE NEED TO BE VALIDATED THE SALTINESS OF THE PRODCUT, ADD MORE IF NESESARLY.

USING A STRAINER, STRAIN THE PRODCUT AND TRASFER INTO A 400 HOTLE PAN AND TRASNSER IN A BLASH CHILLER. 

COVER, LABEL AND DATE