Wednesday, September 26, 2007

Recipe: Lobster Bisque

Welcome to another exciting episode of Cooking with Uncle Boogie. This week, we're making Lobster Bisque. I haven't killed anything in a while, so I'll admit that I was excited about dispatching 2 helpless crustaceans (whom I lovingly named Bert & Ernie).




Here's what you'll need:


2 (1 1/2-pound) lobsters
1 cup tomato paste
1 cup coarsely chopped onion
1 cup coarsely chopped celery, including leaves
1 cup coarsely chopped carrot
1 sprig thyme
3 sprigs flat-leaf parsley, plus extra, for garnish
1/2 teaspoon tumeric
2 cups heavy cream
2 tablespoons freshly ground black pepper
1/4 cup cornstarch (try Wondra)

Fill large stockpot with water and bring to a boil. There should be enough water to cover lobsters completely when immersed. Place live lobsters in boiling water head first to minimize splashing. When water re-boils, turn down the heat, and simmer for 20 minutes. Do not overcook lobsters. Remove lobsters from the pot using tongs; save all the water in stockpot as this is now a flavorful stock to be re-used.



Place stock in a clean stockpot and put on low heat. Clean claws and tails of lobsters and reserve meat. After lobsters are cleaned, place shells in stockpot with 10 cups of stock.



Cut bodies in quarters and place in stockpot, making sure to include all roe and tomalley in pot. Add 1 cup tomato paste and simmer on low heat for 1 1/2 hours, stirring occasionally. Be careful not to have heat so high as to burn stock.


Pour entire contents of pot through sieve into clean stockpot; this should now be 8 cups of glorious red stock.





Place onions, celery, carrots, thyme, parsley and tumeric in a large saute pan, add 4 cups stock from original stock pot and put on high heat for 30 minutes, stirring every 5 minutes. Add 1/2 cup tomato paste and black pepper.


Turn down heat and simmer 30 minutes, stirring every 5 minutes. Press entire contents of saute pan through sieve into stockpot of 8 cups previously made stock.
To finish Bisque, put pot on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.


If you prefer your bisque to be thicker, you may add more cornstarch, or perhaps, flour, but have found the bisque thickens nicely over low heat, and additional cornstarch or flour takes away from the wonderful flavor.


Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque. Garnish with Creme Fraiche & chives.




4 comments:

teddy said...

no brandy in there son?

pinknest said...

ohmygod so much work!! but looks scrumptious.

Jason said...

I actually used Calvados. Forgot to mention that...

Yeah Pinky, it was quite a bit of work, but well worth it...

doggybloggy said...

that is an excellent recipe...well done and effective use of multiple stock pots...LOL

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