Thursday, January 6, 2011

Dining In- Lobster Bisque

So... I have left over lobster tail, King crab legs and snow crab, picked over and chopped. Walmart had Lobster claws for $10 for a pound so I bought those also.

Cleaned the meat out of the claws and roasted the shells. I used the 5 quart chef's pan to make this.

Lobster Bisque

2 Carrots, 1 med onions and 3 stalks celery chopped
4 oz sliced Mushrooms
3 T butter and saute
Pour in 1 carton of veggie broth (you'll need 2)
1 t cayenne pepper
1 T Old bay seasoning
Roasted Lobster shells
1 t tarragon
2 T tomato paste

Simmer away for 30 mins

Taste for salt add if needed

Remove lobster shells then buzz with hand blender added 1/4 c brandy at this point.

Need to be thicker? Thicken with buerre manie (butter and flour mixed, about 2 T butter and 4 T flour)

Next I added
1 cup cream
Chopped lobster meat/ crab meat

Heat, add meat and cream but don't boil.

Got too thick so I had to open a second carton of veggie broth to thin it out a bit. Served 6-8

We had it with foccacia with rosemary and roasted garlic.

Use the basic bread recipe. After the first rise, pat out on a non stick pizza pan and let rise again. After the second rise, press your fingers all over the dough to make impressions. Drizzle with a good glug of olive oil, sprinkle with chopped rosemary and garlic slivers. Top with a sprinkling of Parmesan, salt and pepper. Bake till golden. I started on the pans but removed them with a peel directly to the pizza stones for the last 10 mins or so. Cut into squares.

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