Tuesday, January 15, 2013

Restaurant Recipe: Roasted Corn & Lobster Bisque from Inn of the Seventh Ray


This soup is a knockout! Perfect for the winter months where all you want to do is snuggle up and eat comfort food. This recipe comes from Chef Bradly Miller at The Inn of the Seventh Ray in Topanga Canyon. If you don't want to take a stab at this dish in your own kitchen, go visit Chef Miller and the rest of his team at their beautiful restaurant. You will NOT be disappointed!

 The Crew


2 quarts Lobster stock (we make ours fresh but you can buy lobster bouillon)
1C cream
1C butter
1/2C Corn Juice
1C smoked and grilled Corn
1tsp sesame seeds
1T sesame seed oil
1tsp lemon juice
1/2C Brandy
1/2C tawny port
salt and pepper

What You Do:

If using fresh lobster stock reduce by half. If your using bouillon make sure the stock has lots of flavor but is not salty. In a seperate pan cook and reduce your brandy and port till reduced by half and most of the alcohol is cooked out. Add it to your stock. Bring to a boil with corn bones and add cream, corn juice, smoked corn and sesame seed oil. Reduce heat to a simmer for 45 min. After 45 mins remove the corn bones and blend in remaining butter and blend with a hand blender. Making sure to blend the butter and the corn thats in the pot. season with salt and white pepper. Strain bisque and transfer back to pot to keep hot. Before serving blend the bisque with the hand blender to create a foam to garnish the top of the bisque when serving.