Lobster and Corn Bisque

By lisalang

Ingredients

• 1 Tbsp. black peppercorns
• 1 bay leaf
• 1 (1%- to 2-pound) lobster
• 2 carrots, cut into 2-inch chunks
• 2 celery stalks, cut into 2-inch chunks 1 fennel bulb, cut into quarters 1 onion, cut into large chunks 4 ears corn, kernels removed, cobs reserved
• 34 cup tomato paste
• '/z cup pastis, Pernod, or anise-flavored liquor
• cup heavy cream
• Salt and freshly ground pepper

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 400°.
2. In a large saucepan, bring 4 quarts water, peppercorns, and bay leaf to a boil; add lobster. Cook 7 minutes. Strain broth and reserve. Allow lobster to cool to touch, then remove meat from shells.
3. Cut lobster meat into %- to 1-inch chunks and refrigerate. Place shells on a baking sheet. Add carrots, celery, half the fennel, onion, and reserved cobs. Roast 1 hour, turning shells, vegetables, and cobs so they don't burn. Ten minutes before removing, spread with tomato paste.
4. Remove pan from oven and pour liquor onto vegetables, shells, and cobs. Transfer to saucepan of reserved broth. Bring to a boil; simmer until reduced by half (8 cups), about 30 minutes. Strain; discard solids.
5. Thinly slice remaining fennel; add to soup with corn and simmer 10 minutes. Add cream and reserved lobster meat; cook until lobster is heated through, about 5 minutes. Season generously with salt and pepper. Makes 6 to 8