Since I like the idea of nipping at sherry while I cook I thought I'd give lobster bisque a whirl. I've never made it and I'm using frozen tails. So, any easy ideas will be appreciated. Also, in sherry what am I looking for (I've never had that either)?
― laurence kansas (lawrence kansas), Tuesday, 7 March 2006 17:37 (nineteen years ago)
I modified a recipe I had once for pumpkin-shrimp bisque to make a lobster butternut squash bisque, so if you have either of those squashy ingredients this is good and tasty. I've posted it elsewhere on the board but I'll repost here:
However many lobster tails you want (at least 2)
STEP 1
Lobster Stock:
extra-virgin olive oil (just enough to sautee shells, I think the original recipe called for 2 tbsp or something)
3/4 cup white wine (substitute yr sherry here, it'll be no less dry than the riesling I used)
3 cups water (or chicken or veggie stock I guess)
Pinch of saffron (you can leave out but color not as pretty)
2 celery, coarsely chopped
1 medium onion, coarsely chopped (don't bother peeling)
4 bay laurel leaves (I used dried)
3 springs fresh sage (Again I actually used dried)
(Sautee lobster shells until beginning to brown, about 4 minutes. In addition, I also threw in some shrimp shells that I had been saving anyway to make seafood stock--good if you have it, if you don't don't worry too much. Add alcoholic beverage and boil over medium heat til liquid is mostly evaporated down. Add everything else and simmer for 30 minutes or more then strain like usual stock)
STEP 2
2 cups pumpkin or butternut squash purée (fresh or canned pumpkin is ok)
1/2 cup cream
About 1/2 tsp salt
A couple shakes of cayenne
1 tablespoon lemon juice
Freshly ground black pepper to taste
Whisk squash, cream, salt and cayenne into stock. Simmer for about 10 minutes, then add lemon juice and season with pepper and more salt and cayenne if you want.
STEP 3
Olive oil
2 teaspoons finely chopped fresh sage (or a couple sprinkles of dried ground sage)
the lobster meat which you should cut into bite size pieces
Sprinkle the lobster meat with the sage (this is why I used dried ground sage instead of the chopped fresh the recipe asks for) and then sautee in the oil til basically done, just a couple minutes.
Pour bisque into bowls, split up the lobster and put on top. Garnish with the fresh sage if you were using fresh. Serve!
It's much easier than it looks because 30-40 minutes of the maybe hour cooking time is, like, mostly unattended, just occasionally stirring the quick stock.
― Allyzay Rofflesberger (allyzay), Tuesday, 7 March 2006 18:24 (nineteen years ago)
Sherries come in all different styles, from very light and very dry to wonderfully rich and sweet. I think with a lobster bisque, you'd want a drier one, like a fino or amontillado.
Lustau makes nice ones, and their site has some good info.
― Jaq (Jaq), Tuesday, 7 March 2006 18:36 (nineteen years ago)
BISQUE OF THE RED DEATH
Wow, did I over pepper this with red pepper. Also, I forgot the pumpkin and my lobster didn't have shells, just the meat, so I had to improvise the stock. The grocery store's sherry section was a disaster so I bought wine istead. I thought I had cream at home but didn't so it was all milk.
All in all, despite my butchery, it turned out ok. I made croutons to go along with it.
fin
― laurence kansas (lawrence kansas), Wednesday, 8 March 2006 20:21 (nineteen years ago)