INGREDIENTS: (Cost is about $60)
Lobster:
• 3 (1½-lbs each) lobsters
Stock:
• 1 quart bottled Clam juice
• 2 quarts water with 1 tbsp kosher salt
• 8 tbsp salted butter
• 1 tbsp paprika
• 2 carrots, chopped
• 1 onion, quartered
• 3 celery stalks with tops, chopped
• 1½ tsp tomato paste
• 1 cup Brandy (inexpensive like E&J)
• 2 cups Dry Sherry (inexpensive like Taylor)
Roux:
• 1 stick salted butter
• 2 tbsp minced shallots
• 14 tbsp all-purpose flour
Finishing Cream Base:
• 2 tiny pinches of ground nutmeg
• 4 cups heavy whipping cream
COOKING INSTRUCTIONS:
TO Boil & Shuck Lobsters:
1. Bring clam juice and salted water to a boil in a large stockpot.
2. Add lobsters, cook 12-14 minutes, covered.
3. Remove lobsters from the pot and allow to cool 15 minutes before handling. Set cooking liquid aside to be used later.
4. Crack lobsters over a bowl to catch juices for later use. Remove legs, claws, tails, and extract meat. Set meat aside in the bowl with the juices.
5. Carefully extract the green tomalley from the lobster body. Set aside with the meat. The tomalley will be added at the very end so that it does not overcook and harden.
TO Make the Lobster Stock:
1. In a heavy-bottomed stock pot, saute 8 tbsp salted butter over medium heat until melted. Allow the butter to sizzle and emit a slightly nutty aroma.
2. Add the paprika and stir.
3. Add the lobster shells and bodies (containing roe) along with the mirepoix of vegetables. Take a large, heavy object like a meat mallet or flat-ended rolling pin to crush the shells in the pot. This will help release the best flavor from the shells.
4. Saute for 10-15 minutes, stirring often, to allow the fat in the butter to extract color and flavor from the lobster shells.
5. Add the brandy, sherry and tomato paste to the pot. Bring to a boil and cook for 10 minutes.
a. This will help extract alcohol-soluble flavors from the tomato paste.
6. Add the reserved boiling liquid to the pot, as well as ALL run-off juices from cracking the lobsters (do not waste one drop).
7. Bring to a boil, then reduce to a very low simmer and allow to cook, uncovered for a minimum of 1 hour or several hours (as long as you can wait - more time = more flavor).
TO Make the Roux:
1. Meanwhile, melt 1 stick salted butter in medium sauté pan over medium heat.
2. Add shallots, and allow to cook in butter until soft, about 1-2 minutes.
3. Add flour, and whisk. When the flour is incorporated, reduce heat to low, and cook 5-10 minutes, stirring or whisking, assuring that the roux does not reach any darker color than the initial blond color.
TO Finish the Bisque:
1. Strain simmered stock through a fine mesh strainer into a medium-sized bowl. Press and crush shells to extract every last bit of flavor.
a. There should be about 2 quarts of stock. If there is more than 2 quarts, reduce it down. If there is less than 2 quarts add a combination of water, milk, clam juice, and vegetable stock.
2. Return stock to large pot. Add nutmeg and heavy cream. Bring back to low simmer for 5 minutes.
3. Slowly add the roux, whisking vigorously to assure there are no lumps. Simmer for 5 more minutes.
4. Chop the whole pieces of lobster tails, legs and claws into small chunks. Chop less-attractive scraps and roe. Add these pieces along with the tomalley to the bisque.
5. The finished lobster bisque can be chilled or frozen at this point.
6. Ladle and serve (chopped fresh parsley is optional).
ENJOY THOROUGHLY !!!
23 авг 2024
