Tweet
So I have been on the quest for the making Lobster Bisque that is smooth and creamy and oh so rich and lobstery! I think I have finally come to it!
So here are the ingredients.
2 lbs uncooked lobster
1 stalk celery, chopped
1 carrot, peeled and chopped
1 onion, chopped
1 bay leaf
Small bunch parsley
10 cups water
1tablespoon tomato paste
1 cup heavy cream
4 teaspoons dry sherry wine
4 teaspoons cognac
4 tablespoon flour
1/2 stick of butter- two 1/4 sticks at a time
pinch smittys
2 tablespoon sugar
Salt and pepper to taste
Preparation:
Wash lobster well. Separate the head from the body/tail by inserting knife
into first membrane layer holding the two together.
Combine head, celery, carrot, onion with half the butter in large sauce pan
sauté everything for few minutes, add the flour little by little, the tomato
paste, the water, salt & pepper, parsley, and bay leaf.
Bring to a boil; simmer 15 minutes, skimming as necessary.
Strain, reserve 8 cups stock and tail.
Using scissors, extract meat from reserved tail by cutting through shell and
carefully peeling away meat. Get claw meat out as well. try to keep whole, make nice presentation! Slice in medallions. i used clarified butter here!
Melt the other half of butter in large saucepan over medium heat. Add
lobster medallions and cook for 10 seconds do not over cook the lobster;add reserved stock and heavy cream and smitty's and sugar.
Bring to boil, stirring constantly until thick and creamy. Finish with Sherry wine, cognac, salt and pepper to taste, Serve hot
Now for the stuffed shrimps. Not large shrimps and peeled and veined and butterflied open.
Crab stuffing, crab meat, smitty's, egg, breadcrumb, onion powder, CBP mayo and mix.
Stuff each shrimp let rest one hour in frig to set up.
Bake ate 400* for about 15 minutes.
Now for the plate!
Ladle soup into bowl and place claw into soup. place a few shrimps on the edge and you have one fine meal!!
Hope you enjoy!
So here are the ingredients.
2 lbs uncooked lobster
1 stalk celery, chopped
1 carrot, peeled and chopped
1 onion, chopped
1 bay leaf
Small bunch parsley
10 cups water
1tablespoon tomato paste
1 cup heavy cream
4 teaspoons dry sherry wine
4 teaspoons cognac
4 tablespoon flour
1/2 stick of butter- two 1/4 sticks at a time
pinch smittys
2 tablespoon sugar
Salt and pepper to taste
Preparation:
Wash lobster well. Separate the head from the body/tail by inserting knife
into first membrane layer holding the two together.
Combine head, celery, carrot, onion with half the butter in large sauce pan
sauté everything for few minutes, add the flour little by little, the tomato
paste, the water, salt & pepper, parsley, and bay leaf.
Bring to a boil; simmer 15 minutes, skimming as necessary.
Strain, reserve 8 cups stock and tail.
Using scissors, extract meat from reserved tail by cutting through shell and
carefully peeling away meat. Get claw meat out as well. try to keep whole, make nice presentation! Slice in medallions. i used clarified butter here!
Melt the other half of butter in large saucepan over medium heat. Add
lobster medallions and cook for 10 seconds do not over cook the lobster;add reserved stock and heavy cream and smitty's and sugar.
Bring to boil, stirring constantly until thick and creamy. Finish with Sherry wine, cognac, salt and pepper to taste, Serve hot
Now for the stuffed shrimps. Not large shrimps and peeled and veined and butterflied open.
Crab stuffing, crab meat, smitty's, egg, breadcrumb, onion powder, CBP mayo and mix.
Stuff each shrimp let rest one hour in frig to set up.
Bake ate 400* for about 15 minutes.
Now for the plate!
Ladle soup into bowl and place claw into soup. place a few shrimps on the edge and you have one fine meal!!
Hope you enjoy!
twice in a day...rare for me folks ;{)
Comment