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Thursday, March 24, 2016

Lobster 101 - Lobster Bisque -

So you all remember "Larry" and his friends from my previous adventure into making lobster rolls?

As you may or may not know the meat to shell yield is rather low  :( All however is not lost, the shell and all the other bits you don't ordinarily eat can be resurrected into making one of the most divine 'soups' ever: Lobster Bisque.

Like any dish that I do I set myself against a benchmark. Up against my bisque is the one that is served at a local French brasserie here in Singapore Balzac; helmed by Jean Charlen Dubois from The French Kitchen and Raffles hotel fame.

Ingredients
  • 2 lobsters
  • 2 tablespoons olive oil
  • 1 carrot, chopped
  • 2 ribs celery, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 2 tablespoons tomato paste
  • 1 cup of sherry
  • 2 cups fish stock or clam broth
  • ½ cup long-grain white rice
  • 1 cup heavy cream
  • Salt & Cayenne pepper (to taste)
  • Directions

  • 1. When the lobsters have been cooked, place them in a bowl and remove the meat from the claws and tail, again reserving any liquid that comes out of the shells
  • 2. Chop the meat and refrigerate. Roughly chop the shells into small pieces and reserve, along with all the lobster remains
  • 3. Swirl the olive oil in a large pot over medium heat, then add the vegetables and herbs
  • 4. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the lobster shells and remains
  • 5. Sauté for 5 to 6 minutes, then add the tomato paste and cook for an additional 3 to 4 minutes
  • 6. Add the sherry, then ignite or cook until the alcohol has evaporated 
  • 7. Add fish stock and 1 cup of the lobster-cooking liquid. Bring to a simmer and cook, covered, for 1 hour
  • 8. Strain the broth through a colander, pressing down hard on the solids to extrude as much liquid as possible. Wipe out the pot and pour in the broth. Add the rice and cook for at least 30 minutes, or until the grains are cooked to extreme softness
  • 9. Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer
  • 10. Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne

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