Learn how to make Chef Paul Albrecht’s famous lobster bisque cappuccino

[Excerpt from Kate Abney’s July/August 2014 article Simply Delcious | Tastemaker: Paul’s Well – Why the Peachtree Hills standby continues to thrive in a foodie paradise.] Photos by Sara Hanna

 
 

Lobster Bisque Cappuccino

Yield: 6 portions
1 pound lobster shells, chopped, or two 1 1/2-pound Maine lobsters
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
3 tablespoons tomato paste
1 medium tomato, chopped
1/2 cup dry white wine
6 cups water
1 bay leaf
4 cups heavy cream
salt to taste
1 pinch cayenne
1/4 cup butter
In a heavy-bottomed soup pot, heat olive oil over medium-high heat until smoking. If using shells only, cook until they turn a roasted color. If using Maine lobster, roast 4 minutes on each side, then remove from pot. Add chopped vegetables and cook until golden brown. Add the tomato paste and chopped tomato and cook for 5 more minutes. Deglaze with white wine and add the water.
At this point, if using Maine lobsters, remove the meat from the shells, cut the meat into small pieces and set aside (hold at room temperature if the bisque is to be served immediately after finishing). Cut the shells into small pieces and place back into the pot.
Add bay leaf and let simmer for 1.5 hours, reducing the volume to half, and strain. Add the heavy cream. Let simmer for 20 minutes or until the cream has thickened the bisque. Season with salt and cayenne. Pour the bisque into a blender and add the butter. Blend until frothy and pour over the lobster meat* in a cappuccino cup.
*If using only lobster shells, cooked lobster meat is available in gourmet stores’ seafood section to add to the bisque.