Lobster Bisque~

Adapted from Cuisine at Home

2 lobster tails (10 ounces each), split in half
4 cups water
1 tablespoon sea or kosher salt
2 tablespoons olive oil
2 cups dry white wine, Chardonnay works well
3 cups chicken stock
1/4 cup butter plus 1 Tablespoon
1 cup fennel, chopped
1/2 cup shallot, chopped
1 cup fresh tomato, peeled, seeded, diced
2 tablespoons brandy
2 tablespoons raw white rice
1 tablespoon tomato paste
1 teaspoon paprika (I'd use less)
1/8 teaspoon cayenne
1 bay leaf
1 thyme sprig
1/2 cup heavy cream or half and half
1 teaspoon fresh lemon juice

You will need 2-4 lobster tails depending on their weight, thawed if frozen. Split the tails in half with a sharp knife starting at the fan and slice the knife down and through the meat. Devein the split tail. Look for the vein along the edge of the shell, between the shell and the meat.

Steam the lobster tails, shell-side down in 4 cups salted water. Using a regular steaming basket works perfectly. Steam the tails for 5-7 minutes and reserve the steaming water for the stock.

When cool enough to handle, remove the tail meat with a fork to pull out the steamed tail meat in one piece. Chill the lobster meat until ready to use.

Sauté lobster shells in 2 tablespoons olive oil over medium-high heat for five minutes to release the flavors.

Deglaze the pan (with shells present and scraping bits at the bottom) with 2 cups dry white wine, 3 cups chicken stock and reserved lobster water from the steaming of the tails. Simmer until reduced to 6 cups; about 45 minutes. Then strain the shells from the stock.

Sauté fennel and shallot in 1/4 cup butter, about 5 minutes.

Stir in strained lobster stock, diced tomato, brandy, raw white rice, tomato paste, paprika, cayenne, bay leaf and thyme sprig; simmer 45 minutes. Remove bay leaf and thyme sprig.

Puree using immersion blender.

Stir in heavy cream and fresh lemon juice to finish off the bisque.

When you are ready to serve the bisque, sauté the lobster meat in 1 tablespoon butter over medium-high heat, just until warmed through. Slice tails into the size of your choosing for serving and arrange in bisque. Serve immediately.

 

Serves 6.

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