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Best Lobster Bisque Ever! November 23, 2013

NOV23

The Best Lobster Bisque

Posted on November 23, 2013 by 

Bisque 2

I make this every time we get live lobsters, which is only a few times a year. Over the years I have tweaked this. I always have to buy an extra lobster or two tails to add some meat to the soup. It is the best soup I have ever tasted. While it is rich, a single bowl and some bread make a fine supper with champagne.

Lobster

Lobster Bisque 
Serves 4

Ingredients:

  • 3 1- 2 pound live lobsters

For the stock:

  • Lobster shells
  • 1 onion quartered
  • 2 carrots
  • 2 cups of lobster cooking water
  • Water to cover shells

For the Bisque

  • 3 tablespoons olive oil
  • 1 onion, large dice (I use a sweet onion like Vidalia)
  • 1 large celery stalk, rough chopped
  • 1 large carrot, sliced
  • 12 garlic cloves, peeled
  • 20 grape tomatoes (or one large tomato rough chopped)
  • 2 tablespoons dried tarragon
  • 2 tablespoons dried thyme
  • bay leaves
  • 8-10 whole peppercorns
  • 1/2 cup brandy
  • 1/2 cup dry Sherry (plus more for serving)
  • 4 cups lobster stock
  • 1 small can tomato paste
  • 1 cup whipping cream
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • Lobster Stock (about 4 cups)
  • Chives and fresh black pepper for serving

Method:

To make stock:

  • Bring large pot of water to boil.
  • Add 1/4 sea salt.
  • Add lobsters head first and boil until cooked through, about 15 minutes. Using tongs, transfer lobsters to large bowl.
  • Reserve 2 cups cooking liquid. Cool lobsters
  • Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.Or you can serve the lobsters and save the shells, reserving extra meat for the bisque.
  • In a clean pot add shells, onion, carrot and reserved cooking liquid. Add enough water to cover the shells with an additional 2″ of water.
  • Cook low and slow for several hours (I have a simmer burner and let it simmer over night), until the stock has reduced to the level of the shells. Strain over a large pot.
  • You can cool and save this in the freezer or refrigerator or use straight away.
  • Discard solids

Bisque:

Bisque beginning

  • Heat olive oil in heavy large pot over high heat.
  • Add onion and next 8 ingredients. Boil until almost all liquid has evaporated, about 4 minutes. *Note, if you are using tails for the meat, put them in with veggies and cook till meat is white, about 4 minutes Use one tail per serving.
  • Add lobster stock
  • Simmer 1 hour.
  • Remove bay leaves
  • Use a stick blender to puree
  • Strain soup through sieve set over a pot, pressing firmly on solids. Whisk tomato paste into soup. Add sherry and cognac.
  • Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate at this point)
  • Add cream to soup and simmer 5 minutes.
  • Dissolve cornstarch in 1 tablespoon water.
  • Add to soup and boil until slightly thickened, about 2 minutes.
  • Ladle soup into bowls and top with a pile of lobster meat, some fresh chives, freshly cracked black pepper and a drizzle of sherry.
 

Charleston Food Shots February 6, 2012

Filed under: Food,Photos,Seafood,Seasonal — Devany @ 10:34 pm

Charleston Food Shots.

via Charleston Food Shots.

 

Crab Cakes May 28, 2010

Filed under: Food,Greenwich Village,Herbs,Photos,Recipes,Seafood — Devany @ 6:58 pm
Tags: , , , ,

Crab Cakes with Mango Mustard on a bed of Arugula Salad

I have loved crab cakes ever since I lived in coastal Beaufort, South Carolina. There, I would put traps out off of my dock, baited with chicken necks and haul in a bushelful whenever I did so. Then I would boil the sweet blue crabs on my outdoor stove and toss them on a picnic table covered with newspaper to pick and clean them. Today I am at the mercy of the fishmonger or in a pinch I will buy a can of quality lump crab. I made these crab cakes for dinner, but since there were only two of us dining, I made the remaining mixture into appetizer sized cakes and froze them. When I am in need of a quick appetizer I can thaw and sauté them in short order. I served the crab cakes over an arugula salad and with a side of Mango Mustard that my friend Janet gave me a recipe for. I also keep a tub of chipotle mayo (just put 2-3 chipotles in adobo in a food processor with a cup of fresh home made mayo & process till the chiles are totally incorporated) in the refrigerator and often use it or wasabi mayo with crab cakes.

Here is the really simple recipe… go for it!

Ingredients:

1# of good quality lump crab meat, cleaned

Zest from a Meyer Lemon (or Eureka if you can’t find a Meyer)

1/8 cup of fresh lemon juice (Meyer is preferred)

2 plump shallots, minced finely

1/4 cup of fresh minced herbs, in this case I used garlic chives, chives, chervil & flat leaf parsley

2 eggs

1/2 cup heavy cream

1/2 cup freshly grated parmesan cheese

1/2 cup Japanese Panko crumbs (I use the honey panko for this, but plain are fine too)

Lots of freshly grated black pepper and a pinch of salt

Method:

Stir all together and allow to sit for 15 minutes.

Form into cakes of any size.. for entree portions I make them about 3″ across, for appetizers about 1.5″ across. Place the cakes on waxed paper as you are forming them. They can be chilled in the refrigerator or frozen at this point, or cooked immediately.

In a large frying pan, gently melt 2/3 stick of butter. When the butter has melted, add the crab cakes, being careful not to crowd them. Let the cakes sauté  until you see a rim of golden crust forming at the bottom of the cakes. Do not try and turn them until they have formed this crust or they will stick to the bottom and fall apart.

Mango Mustard

Turn the cakes and allow them to brown on the other side. Remove to a rack to rest for a minute and then serve.

 

 
Alex Vickery

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