Lobster Cappuccino: Chef Jon Mortimer

Ingredients

For the Bisque

1 pound lobster or shrimp shells

1 pound fish bones (from halibut, sea bass or any white fish)

1 large onion (coarse chopped)

2 stalks celery (coarse chopped)

2 carrots (coarse chopped)

2 bay leaves

4 black peppercorns

2 cups dry sherry

2 Tbs. tomato paste

1 cup heavy whipping cream

1 Tbs. shrimp or lobster base

1/2 cup chanterelle or available mushrooms (sliced fine)

1 cup asparagus (sliced on a 1 inch bias)

Kosher or sea salt to taste

For the Cappuccino

4 inches Cooked lobster claws (shelled, tact)

4 ounces bisque

1/2 cup milk foam

Grating of fresh nutmeg

Foodista

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