Lobster Bisque

We have some consistent visitors in the winter, a couple of moose.  Usually it is a cow and her calf but this year it is two cows, they look like they might be a couple of two year olds.

Our neighborhood has a Facebook page.  We keep track of the moose so no one sends their kids out to play or to the bus stop and unexpectedly gets surprised by these animals.  They are very large and can be dangerous if startled or feel threatened.

Not so good a picture, but one moose coming around the corner of the house.

So these two cows were bedded down for the night in our front yard.  The Chick was amazed they were right next to the house, their backsides against the window in the kid's t.v. room.  The next morning they were still in the yard, chewing on the trees before they moved on.

She sees me and is holding very still...deciding if she should run or come trample me.

I couldn't bring myself to cook the moose burger I had planned for dinner, so I made this instead.  It was a request from my brother-in-law, and he bought the lobster - score!

Lobster Bisque
adapted from Nadia G's Bitchin' Kitchen, online

·       LOBSTER BROTH:

·       1 tablespoon unsalted butter

·       1 tablespoon extra-virgin olive oil

·       6 cloves garlic, smashed

·       3 carrots, roughly chopped

·       2 ribs celery, roughly chopped

·       2 red onions, roughly chopped

·       1/2 teaspoon sea salt

·       Freshly cracked pepper

·       1 ounce brandy

·       1 cup good white wine

·       6 cups organic vegetable stock

·       1/3 cup tomato paste

·       1/2 teaspoon fresh peppercorns

·      4 cooked lobster carcasses, chopped

·       2 bay leaves

·       1 sprig fresh thyme

·       DARK ROUX:

·       1 stick unsalted butter

·       1/2 cup all-purpose flour

·       LOBSTER BISQUE:

·       1 cup heavy cream

·       1/2 teaspoon saffron

·       LOBSTER MEAT:

·       2 tablespoons unsalted butter

·       4 cooked lobsters, meat only

 

For the lobster broth: Heat a large soup pot on medium and add the butter, olive oil, garlic, carrots, celery and onions. Add the sea salt and some freshly cracked pepper and saute for about 8 minutes. Deglaze the pan with the brandy and burn off the alcohol. Pour in the white wine and reduce for 1 to 2 minutes. Add the vegetable stock, tomato paste, peppercorns, lobster carcasses (keep meat for later), bay leaves, and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered, for 1 hour. 

For the dark roux: Heat a small saucepan on medium. Add the butter and flour and whisk continuously until amber in color and nutty smelling, 6 to 7 minutes. Remove from the heat. 

For the bisque: Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add the dark roux, heavy cream and saffron and mix. Let reduce on medium-low heat until thick, another 15 to 20 minutes. 

For the lobster meat: Heat a big pan on medium-high and melt the butter. Add the lobster meat and saute until heated through, 1 to 2 minutes. 

Spoon the lobster meat into a big bowl, ladle on the lobster bisque. Enjoy

1 year ago:  Vodka Martini for a hard week
2 years ago: Grapefruit Pound Cake and Sunday Dinner

January 10, 2014   Daylight  4 hrs, 41 min, 37 secs.   Temp. H -10/ L -25°F