Big's Lobster Bisque

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, Apr 17, 2009.

  1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    One of those dishes for special occasions. I served the dish in the photo on my birthday a couple years ago, those are homemade calamata olive/walnut bread croutons... awesome !!)



    a 3-pound live lobster
    1 medium onion
    1 celery rib
    1 carrot
    1 vine-ripened tomato
    1 head garlic
    2 tablespoons olive oil
    2 tablespoons chopped fresh tarragon leaves
    2 tablespoons chopped fresh thyme leaves
    1 bay leaf
    8 black peppercorns
    1/2 cup brandy
    1/2 cup dry Sherry
    4 cups fish stock*
    1/4 cup tomato paste
    1/2 cup heavy cream
    3 Tbls white rice
    2 tablespoons water
    *you can substitute chicken stock and bottles of clam juice


    Fill a 6-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into water and cook, covered, over high heat 8 minutes. Transfer lobster with tongs to a large bowl and in a measuring cup reserve 2 cups cooking liquid. Let lobster stand until cool enough to handle. Working over a bowl to catch the juices, twist off tail and claws and reserve juices. Reserve tomalley and discard head sacs and any roe. Remove meat from claws and tail, reserving shells and lobster body. (Lobster meat will not be cooked through.) Coarsely chop meat and transfer to a bowl. Chill lobster meat, covered.
    Chop onion, celery, carrot, and tomato and halve garlic head crosswise. In a 6-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved lobster shells and body, stirring occasionally, 8 minutes. Add vegetables, garlic, herbs, peppercorns, brandy, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes. Add stock and reserved tomalley and cooking liquid. Simmer mixture, uncovered, stirring occasionally, 1 hour. During the last 25 minutes of that hour add the white rice. Puree in batches in a blender or use an immersible blender chopper... Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids. Whisk in tomato paste and simmer until reduced to about 3 cups, about 10 minutes. Add cream and simmer bisque 5 minutes. (Bisque will thicken slightly.) Add lobster meat with any reserved juices and simmer bisque 1 minute, or until lobster meat is just cooked through. Season bisque with salt and pepper.

    Serves 4.

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  2. Clay In Iowa

    Clay In Iowa Chillin' With My Peeps

    663
    6
    141
    Oct 9, 2008
    Near Wilton Iowa
    OK Who is this 'BigMIKE" guy and why does he insist on making me hungry 3 hours before lunch..

    What you work for da Mob??? Sheesh... I'm dieing ova here.
     
  3. Pumpkinpup

    Pumpkinpup Poultry Princess

    Jul 16, 2008
    North-West Georgia
    OMG! You just hit me where it hurts! Bisque is one of my very favs!
    [​IMG] YUMMMM!!!! Have to try this now! Thanks for sharing [​IMG]
     

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