Lobste Bisque from Jim Alexander CEC, owner/chef Zebra

I first had the pleasure of meeting Jim Alexander when Norm and I were looking for a new and different place to eat in the greater Charlotte, NC area. A friend recommended Zebra and we were delighted they did.

Recipe for Lobster Bisque

presented by Jim Alexander CEC, owner/chef of Zebra

Charlotte, NC

Ingredients: Serves 12

2 lbs. lobster shells, meat reserved

1 medium onion, small dice

1 carrot, small dice

2 stalks celery, small dice

1/2 cup tomato paste

1 cup white wine

1/2 cup red wine

1/2 cup brandy or cognac (optional)

several bay leaves, thyme, fresh parsley or dill stems if available

fresh cracked pepper to taste

4 cups heavy cream

Method:

1. Heat heavy bottom skillet on medium high heat, add a few drops of vegetable oil, add lobster shells, onion, celery, carrot and cook about 3 minutes, until shells are bright red and vegetables begin to brown, add tomato paste, cook another 2 minutes.

2. Add white wine, reduce by 1/2, add red wine, reduce until completely dry.

3. Add bay leaf, thyme, parlsey stems. Add heavy cream and simmer about 30 minutes.

Remove from heat and allow to “steep” another 30 minutes.

4. Strain through fine strainer, adjust seasoning as needed with kosher or sea salt, pepper

and cognac.

Serve soup with garnish of pieces of lobster.

Chefs Note: This style bisque can be made with shrimp or crab shells in place of lobster.

Currently at Zebra we are pouring this soup over a garnished bowl of sweet Corn soup…tableside!

Jim recently shared another recipe with us that we featured on The Big Blend – Champagne Floating Sorbet.. If you click through, you’ll see his recipe.

Many of you have know how much we think of Master Chef Herve Laurent. Well, when Brenda and I were doing the final edit on our book with Herve, “Cooking Secrets, The Why and How…” we took Herve to Zebra. He agreed, Jim’s culinary skills were exceptional.

Zebra Restaurant
4521 Sharon Road, Charlotte, NC 28211 704 442-9525