Betting on Lobster

DEAR SOS: I would like the recipe for lobster bisque from Le Montrachet restaurant at the Las Vegas Hilton.

--JENNIFER

DEAR JENNIFER: Le Montrachet chef David Ventimiglia sent the recipe with a list of utensils used to prepare the bisque: 6-quart stock pot, small whisk, 10-inch French knife, an ounce scale, mixing bowl, 1-cup measure, two 2-quart medium saucepans and two feet of cheese cloth. At home, we suggest you use whatever utensils are available.

LE MONTRACHET LOBSTER BISQUE

2 tablespoons olive oil

3 pounds lobster tails, chopped in large chunks

4 carrots, sliced

4 onions, diced

4 stalks celery, sliced

2 cups dry white wine

1/4 cup brandy

3 quarts water

4 cloves garlic, minced

3 tablespoons tomato paste

1 teaspoon paprika

Pinch cayenne

1/2 teaspoon crushed dried thyme

1/2 teaspoon dried tarragon leaves

3 small dried bay leaves

2 teaspoons cracked black pepper

1/4 cup butter

1/4 cup flour

3 cups whipping cream, heated

Salt, white pepper

1/4 cup dry Sherry

Heat olive oil in 6-quart saucepan until it begins to smoke. Add lobster pieces. Stir until lobster turns red. Separate shells from meat and return shells to pot. Chop meat into bite-sized pieces and set aside.

Add carrots, onions and celery to shells and stir until onion is tender. Add wine and simmer until reduced by half. Add brandy. Bring to simmer and carefully ignite, keeping face and clothing away from flames. When flames die down, add water, garlic, tomato paste, paprika, cayenne, thyme, tarragon, bay leaves and black pepper. Stir well. Bring to boil, reduce heat and simmer 35 minutes, stirring occasionally. Strain through cheese cloth into clean 2-quart saucepan.

Soften butter in small bowl and knead in flour. Bring lobster stock to boil. Add flour-butter mixture and stir with whisk until flour-butter mixture dissolves and soup is uniformly thick in texture, about 5 minutes. Add hot cream. Season with salt and white pepper to taste. Simmer 1 minute. Add Sherry and stir. Remove from heat.

Makes 6 servings.

Each serving contains about:

914 calories; 891 mg sodium; 398 mg cholesterol; 59 grams fat; 27 grams carbohydrates; 48 grams protein; 1.58 grams fiber.