Runner up Chef of the Caribbean &award Winning Chef Ajeen Be

• 4 12 lbs clean lobster shells
• 2 ounces olive oil
• 7 ounces brandy
• 1 lb mirepoix (including fennel if possible)
• 8 ounces tomato paste
• 8 ounces vermouth
• 25 ounces white wine
• 4 quarts stock
• 2 12 ounces long grain rice
• 34 ounce chopped basil
• 1 split vanilla bean
• 25 ounces 35% cream
• tt salt and pepper
• tt lemon juice
• 5 ounces butter

1. 1.
2. Chop shells roughly.
3. 2.
4. Roast shells until red and dry.
5. 3.
6. In a large pot add the oil and shells.
7. Saute and flame with brandy.
8. 4.
9. Add the mirepoix an cook until a little soft.
10. Add the tomato paste and blend well over low heat.
11. 5.
12. Deglaze with vermouth until dry and then add the wine and reduce by1/3.
13. 6.
14. Add the stock, spice bag and simmer for 1 hour.
15. Skim often.
16. 7.
17. Add the rice and simmer for a further hour.
18. 8.
19. Discard the big pieces of shell and put through a food processor and then a fine strainer.
20. 9.
21. Steep the basil and vanilla in cream for 10minutes.
22. Remoe and add the cream to the bisque.
23. Adjust seasoning, ad lemon juice.
24. 10.
25. Monte with butter.
26. The bisque can be frothed with a hand blender just before serving.
27. Garnish with some finely chopped lobster meat.

lobster, olive oil, brandy, mirepoix, tomato, white wine, stock, long grain rice, basil, vanilla bean, cream, salt, lemon juice, butter

Taken from www.food.com/recipe/runner-up-chef-of-the-caribbean-award-winning-chef-ajeen-be-376147 (may not work)