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[Johnsfolly]

21 minutes ago, rps said:

I will note that almost everyone overcook shrimp.

Scallops are another protein that is usually overcooked as well . Nothing like eating a fish flavored eraser.

[DADAKOTA]

Anyone have a really good Lobster Bisque recipe?

[Terrierman]

1 hour ago, Johnsfolly said:

Scallops are another protein that is usually overcooked as well . Nothing like eating a fish flavored eraser.

Scallops done right on the grill are my dead nuts absolute favorite seafood.  Grilled shrimp are in second by a half a car length.

 

[ness]

2 hours ago, DADAKOTA said:

Anyone have a really good Lobster Bisque recipe?

I hope we get a good one that’s also relatively simple. I love lobster bisque but most of the recipes I’ve seen are pretty complex. I get that sometimes you’ve got to go the extra mile for that really great dish, but I’d like to keep it simpler. 

[ness]

2 hours ago, Johnsfolly said:

Scallops are another protein that is usually overcooked as well . Nothing like eating a fish flavored eraser.

I agree and I’d also add I find it hard to hit that sweet spot. Probably need to do them more often to really get it great consistently.  

[Terrierman]

8 minutes ago, ness said:

I agree and I’d also add I find it hard to hit that sweet spot. Probably need to do them more often to really get it great consistently.  

Stop cooking them before they're really done.  They'll finish on their own.

[rps]

On 2/16/2015 at 3:14 PM, rps said:

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.

I posted this in 2015 on this thread

[N9BOW]

1 hour ago, Terrierman said:

Stop cooking them before they're really done.  They'll finish on their own.

Never cooked them myself but they are top of my list...one day I'll harvest my own in the Gulf at the outlet of the Crystal River.
 

Could you prepare them like Ceviche? then just sear them for 30 seconds a side?
Same for Shrimp????

 

[rps]

2 hours ago, ness said:

I agree and I’d also add I find it hard to hit that sweet spot. Probably need to do them more often to really get it great consistently.  

1. Pat the scallops dry and remove the side muscle , if still attached.

2. Heat a thin layer of oil in a hot skillet. I use a non stick and heat it slowly to just below smoke temp.

3. Place the scallops in the skillet (do not crowd) on one flat side. The skillet side, if dry, will brown before the opaque line reaches the middle.

4. Turn the scallops and watch the other side's opaque line expand upwards.

5. When the second side opaque line has climbed about 1/4th of the way up and not joined the original opaque line, remove from the heat. Plate on a warm plate, brown side up, in or beside whatever sauce you have prepared.

6. The scallop will cook out further off the heat, but the interior should only reach warm and stay a little translucent.

If you get lucky and have the roe, it makes a dynamite garlic butter sauce addition.

[rps]

Found another tuna recipe.

https://www.seriouseats.com/recipes/2020/03/roman-style-spaghetti-alla-carrettiera-tomato-tuna-and-mushroom-pasta.html