June 26, 2009

Aw, Pinchy... Maine Lobster Bisque

Since the 'rents were visiting this weekend, we had a lobster feast on Saturday night. We had local lobster purchased at Harbor Fish Market down on Custom House Wharf, salt potatoes (an upstate New York specialty), and corn from Georgia (via Whole Foods).

This guy was a pound and a quarter soft shell, and he was delish.

The best part, however, was the lobster bisque that M. made the next day. He boiled the shells with celery, onion, and chicken stock to make his own lobster base, and then added lots of dairy and fresh corn cut off the cob.

Here he served it garnished with croutons, paprika, and olive oil.

Lobster Bisque
From Joy of Cooking

Prepare and remove the meat and coral from:
2 medium lobsters, boiled

Dice the body meat. Mince the tail and claw meat. Crush the shells and combine them with the tough ends of the claws in a large pot with:
2 1/2 c. chicken broth
4 ribs celery with leaves, sliced thin
1 unpeeled onion, sliced
6 whole black peppercorns
2 whole cloves
1 bay leaf

Bring to a boil, reduce the heat, and simmer for 30 minutes. Strain the stock. Force reserved coral roe, if any, through a fine sieve. Combine in a soup pot with:
1/4 c. (1/2 stick) butter, softened

Blend in:
1/4 c. all-purpose flour

Gradually whisk in:
3 c. hot milk
1/4 t. ground nutmeg

Bring just to a boil over medium heat, whisking constantly. Add the reserved stock. Simmer, covered, 5 minutes. Remove the bisque from the head and stir in:
Reserved lobster meat
1 cup hot but not boiling cream

Season with salt and black pepper to taste. Serve at once, garnished with minced parsley and paprika.