What's Cooking?

[ness]

I could decide if that was Wooster or a fancy oil or vinegar.

Neither.

[Mitch f]

Lobster Bisque

This recipe is a combination of techniques. No single task is difficult, but it does take time and does dirty dishes.

Serves 4

Ingredients

Four (1 – 1.25 pound) lobster shells with juices from dismemberment if available

1 leek, white part cut in half lengthwise

1 small onion rough chopped

1 small carrot, peeled and cut in three pieces

1 stalk of celery cut in three pieces

1 clove of garlic, crushed

2 shots brandy

2 shots dry sherry

1 heaping tablespoon tomato paste

1 bottle clam juice

1 cardboard container Swanson seafood stock

1 teaspoon Old Bay seasoning

1 cup tomato juice

½ pint heavy cream

8 ounces cold lobster or raw shrimp, cut in bite size pieces

8 peppercorns

1 Tablespoon cornstarch

Salt to taste

Method

Preheat the oven to 375 degrees. Remove the stomach contents from the lobster carcass as well as the gills. Cut the large shell pieces with kitchen shears to roughly 3 inch pieces. Place all of the shells on top of the onion, leeks, carrots, and celery in a tray pan. Roast the tray of shells and vegetables for 30 - 40 minutes. Brown edges for the vegetables are good. Black edges are not.

Any juices should go into an enameled Dutch oven. When the shells and vegetables are roasted, place them in the Dutch oven. Pour the two shots of brandy over the shells and carefully ignite. Allow the brandy to burn off. Pour in the clam juice and the seafood stock. Add enough additional water to cover the shells. Add the garlic, the peppercorns, and the tomato paste. Stir to mix in the paste. Heat over medium heat just to the boiling point, then reduce the heat and simmer for 40 – 50 minutes.

Use a fine mesh sieve (china cap) and drain the strong stock into a saucepan. Boil the stock gently to reduce it by 25%. To the saucepan add the Old Bay and the tomato juice. Bring the stock just to the boil and reduce the heat to simmer. Add the heavy cream and simmer until the bisque thickens and the dairy taste disappears.

Dissolve the cornstarch in the sherry and add the mixture to the bisque to flavor and thicken. Add the lobster or shrimp as well. When the bisque thickens, taste and adjust the salt and sherry flavors if needed.

This sounds outstanding

[BilletHead]

Mitch F. Hotdogs and bacon where could you go wrong!

So if ya got them eat them for they are in season! Yes more chanterelles on the menu. Just sautéed in butter and dill. They were a side with a tenderloin sammich , cukes and onions and besides fresh garden maters on the sammich remaining slices on the side.

BillletHead

[Mitch f]

Mitch F. Hotdogs and bacon where could you go wrong!

So if ya got them eat them for they are in season! Yes more chanterelles on the menu. Just sautéed in butter and dill. They were a side with a tenderloin sammich , cukes and onions and besides fresh garden maters on the sammich remaining slices on the side.

BillletHead

DSC_0001.JPG

Looks great!

[Chief Grey Bear]

Onions, cukes, and tomaters!

Oil, AC vinegar, touch of sugar, pinch of dill.

A meal of its own!

[BilletHead]

I have heard about this Chief, I should try it,

BilletHead

[MOPanfisher]

Now you talkin Chief. Making me hungry, I can almost smell the cukes, onions and maters.

[ness]

Shrimp, Swiss chard, honey-glazed baby carrots. White wine, parsley and butter pan sauce over all.

It's official -- I really don't like chard all that much.

[BilletHead]

OHHHH so Fancy! Looks tasty.

Do you have any chanterelles to go whit that?

BilletHead

[ness]

OHHHH so Fancy! Looks tasty.

Do you have any chanterelles to go whit that?

BilletHead

Ok, that's just plain mean spirited.