Wednesday, May 11, 2011

Lobster Bisque

When you have six lobster carcasses left from Mother's Day, you make lobster bisque. This recipe is not really good for you but I only make it after I have lobster at home which is once a year, really.


Lobster Bisque (this is a multi step overnight recipe)

Six lobster carcasses, picked of all the meat
1T olive oil
1 onion, minced
2 cloves of garlic smashed
1 rib of celery minced

Roast the lobster carcasses in the oven at 350 for about an hour. Turn off the oven and let the carcasses cool. Chop up the shells into 2 inch chunks. Saute the veggies in the olive oil in the biggest pot you have. Let them get really good and carmelized. Add the shell chunks and saute until the pot smells lobster-y. Cover with water and let simmer for a long time. How long? Until when you pick up a lobster shell chunk with a pair of tongs and crush it, it is crumbly. This took about six hours.

Strain the liquid and refrigerate it overnight. Discard all the solids, they have given all they can give. Thank them for their noble service and throw them away. I ended up with 16 cups of stock. You can freeze it here and do the rest of this later.

The following morning, take your lobster stock, because that is what you made, and put it in a pot and let it simmer until it reduces to one quarter of what you had originally. This took a while, but I have no idea how long, but I would say about six hours. You can also freeze it here.

Alright now it is time to make the bisque (see what I mean about I make this at MOST once a year?)

4 tablespoons of butter
4 roma tomatoes, deseeded and all the liquid stuff taken out and then chopped
2 shallots, finely minced
1/4 cup of flour

4 cups super concentrated lobster stock
1 cup heavy cream
1/4 cup dry sherry

Chunks of leftover lobster meat

Take the butter and melt it in ANOTHER pot (so this is the third pot I have dirtied making this soup- I am normally a one pot girl) add the tomato and shallots and let it cook until the tomatoes have broken down and it looks like pink gruel. Add the flour and stir it for a few minutes to get it cooked and lose that yucky raw flour taste. Add the lobster stock and let it come to a boil. Puree it with a stick or real blender. Add the heavy cream and the sherry.

When serving, put a few chunks of the lobster meat in the bowl. I also suggest a bit more sherry. It rounds out the flavor nicely.

Made enough for three adults and two children to have for dinner as well as two of the adults for lunch the following day.

The actual bisque does not really freeze well.

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