Ingredients: |
Ingredients: 2 lobsters
5 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
2 leeks, halved lengthwise
2 onions, halved
2 stalks celery, in big chunks
2 carrots, in big chunks
6 sprigs fresh thyme
4 strips orange zest
2 tablespoons tomato paste
1/2 cup Cherry
3 tablespoons all-purpose flour
4 cups heavy cream
1 teaspoon whole peppercorns
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Grilled Brie and Tomato, optional, recipe follows
Grilled Brie and Tomato on Crusty Bread:
1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, softened
6 (1/2-inch thick) slices crusty bread
1/2 pound brie, sliced thin
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Directions: |
Directions:1. Cut the lobster in half lengthwise; make sure to collect the juices that will run out.
2. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard them; cut the body into pieces. Alternately, you can have your fishmonger do this.
3. Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it.
4. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, tomato paste. Cook until the shells are red and the vegetables are soft, about 20 minutes.
5. Remove lobster from pot and set aside
6. Remove the pot from the heat and pass all liquids through a colander. Once all liquids are clear, carefully pour in 1/4 cup of Cherry.
7. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes.
8. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm.
Meanwhile, heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup of Cherry. Ignite the cognac with a long kitchen match and let the alcohol burn off.
Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque.
To serve, ladle the bisque into warmed soup bowls. Top with the Grilled Brie and Tomato, if desired. |
This recipe for Lobster Bisque is from