LOBSTER BISQUE

By á-32773

Chunks of lobster meat are held in a silky smooth, rich flavored cream base. Preparing this soup requires a few steps. First the lobsters are steamed to the point of being slightly undercooked. The meat is removed, the shells ground in a food processor and then sauteed. The shells are flambeed with brandy, a hallmark of this classic recipe, and then added to the steaming liquid, which has been thickened and flavored with browned vegetables. For a classic presentation, float the meat from one claw in the center of each bowl. To do this, reserve the claw whole and then heat them for 1 minute before adding the diced meat. Female lobsters are often loaded with roe - tiny black eggs that turn red when fully cooked. Lobster roe, which is called coral, can add flavor, texture, and color to this soup. If you want to add the roe, you must remove it from the steamed lobsters. Look for the roe once the tail has been removed; it should be at the bottom portion of the lobster body. Use a spoon to scrape the purplish-black roe into a small bowl, cover the bowl with plastic, and refrigerate it until needed.

Ingredients

• 1 1/2 cups dry white wine
• 4 (8-ounces) bottles clam juice
• 3 lobsters, each about 1 pound
• 2 Tbs olive oil
• 1/4 cup brandy or cognac, warmed
• 6 Tbs unsalted butter
• 1 small carrot, chopped fine (about 3 Tbs)
• 1 small stalk celery, chopped fine (about 3 Tbs)
• 1 small onion (about 6 Tbs), chopped fine
• 1 medium clove garlic, minced
• 1/2 cup all-purpose flour
• 1 (14.5-ounce) can diced tomatoes, drained
• 2 small springs fresh tarrogon leaves, leaves removed and chopped fine from 1 spring
• 1 cup heavy cream
• 1 Tbs lemon juice
• Pinch of ground cayenne pepper
• Coral (lobster roe) removed from steamed lobster (optional)
• 1 Tbs dry sherry
• Salt and ground black pepper

Details

Servings 6
Adapted from americastestkitchen.com

Preparation

Step 1

1. Bring the wine and 3 bottles of clam juice to a boil over high heat in a stockpot large enough to hold the lobsters. Rinse the lobsters under cold, running water and put them in the pot. Cover the pot and steam the lobsters 3 minutes. Shake the pot to redistribute the lobsters and steam for 4 minutes more. Remove the cover, being careful to avoid the steam as it escapes. Use large tongs to transfer the lobsters to a large bowl. Srain the liquid through a fine-mesh stainer and set aside.

2. When lobsters are cool enough to handle, remove the meat from the tail and claws and dice. Place the meat in a bowl cover with plastic wrap and refrigerate. Split the lobster body and head in half lengthwise with a heavy knife and remove inedible portions.

3. Grind the shells in a food processor in 2 or 3 batches. (A small amount of thin pinkish paste will adhere to some of the shells.) Heat a 12-inch heavy-bottomed skillet over high heat until very hot, about 3 minutes. Add 1 Tbs olive oil and swirl to coat the pan bottom. Add half the lobster shells, saute until aromatic and lightly browned, about 3 minutes. Transfer the browned shells to a medium bowl and repeat with the remaining oil and shells. Return the first batch of browned shells to skillet. Pour the warmed brandy over the lobster and flambe, shaking the pan. When the flames subside, turn off the heat and hold the shells in the pan.

4. Meanwhile, heat 2 Tbs butter in a large Dutch oven over medium heat until foaming. Add the carrots, celery, onion, and garlic and cook, stirring frequently, until the vegetables are slightly softened and lightly browned, 6 to 7 minutes. Add the remaining 4 Tbs butter and stir with a wooden spoon until melted. Add the flour and cook, stirring constantly, until combined thoroughly, about 1 minute. Slowly stir in reserved liquid from steaming lobsters, initially adding about 1/4 cup at a time. Stir until blended, then continue adding the remaining liquid and scraping the pan bottom with a wooden spoon to loosen browned bits. Add tomatoes, tarragon sprig, and lobster shells.

5. Pour remaining bottle of clam juice into the skillet once shells have been removed. Turn heat to high and bring liquid to a boil, scraping up browned bits from the pan bottom. Add the clam juice mixture to the pot with the shells. Once the liquid in the Dutch oven comes to a boil, cover the pot, reduce the heat to low, and simmer, stirring frequently, until thickened, about 20 minutes. Stir in the cream and simmer for 10 minutes longer.

6. Strain the bisque though a chinois or a fine-mesh strainer into a medium container, pressing on the solids with a back of a ladle to extract all liquid. Wash and dry the now-empty Dutch oven. Return the strained bisque to the Dutch oven and stir in lemon juice and cayenne. If using the lobster roe brake up the roe into individual eggs and add to the pot. Bring to a simmer over medium-high heat. The roe will turn bright red. When piping hot, add the diced lobster meat (add claws first if serving whole, cook 1 minute, than add the remaining meat). Add the sherry and then season to taste with salt and pepper. Serve immediately, garnished each bowl with a little chopped tarragon.