Creamy and a little smoky, this lobster bisque satisfies.
INGREDIENTS
2 one-pound hard-shell lobsters
4 quarts water + 1 T coarse ground salt
2 carrots, peeled and diced
2 celery stalks, diced
2 medium onions, diced
2 C cream
2 C cooked rice
.25 C sherry or brandy
2 T butter
2 T tomato paste
METHOD
In a large stock pot, bring water to boil, add salt, remove rubber bands from lobster claws and add lobsters into the pot head first. Boil for 10 – 12 minutes or until lobsters are bright-bright red. Remove lobsters from pot, reserving the cooking water, and allow lobsters to cool.
Steamed one-pound lobsters from Penobscot Bay
Extracted lobster tail meat.
Once you can comfortably handle the lobsters, extract meat from shells, reserving shells and any liquids. Cut meat into half-inch pieces and set aside. Chop shells into large, flat-ish pieces.
In a clean stock pot over medium heat, add 2 T butter, carrots, celery and onion and cook until onions begin to be translucent, about 4 minutes. Add chopped lobster shells and, stirring occasionally, heat and slightly brown the shells. Add sherry and light with a match to burn off alcohol ( I know ). Add tomato paste, rice and 3 C reserved cooking water from lobsters. Allow liquid to come to simmer for 10 – 12 minutes.
Mirepoix — carrots, celery + onions, sautéd in butter
Lobster shells ready to simmer — again
Shells and mirepoix simmering together
Strain liquid through a fine strainer into a medium stock pot and return to stovetop over medium-low heat. Using an immersion blender, blend the mixture to a smooth texture, then add cream.
Lower heat to minimum and, stirring occasionally, heat bisque through. Season to taste.
