Savor the Flavor

Lobster Bisque

Ingredients: 2 live lobsters about 1-1/2 pounds each 1/4 cup madeira 2 tbsps. unsalted butter

1 cup onion, coarsely chopped 1 tsp. garlic, finely chopped 1/2 cup celery, coarsely chopped, including some leaves 1/2 cup. dry white wine 1 cup fresh tomato, coarsely chopped 4 basil leaves, shredded 1 bay leaf, finely crumbled 1 cup turnips, cubed 2 large carrots, cut into 1/2-inch cubes (about 1 cup) 3 tbsps. all-purpose flour 1 cup milk 2 tsps. tomato paste Salt and freshly ground white pepper, to taste

Instructions: In a skillet with 3-inch sides, bring 6 cups of water to boil over high heat. Add lobsters, cover immediately, lower the heat to medium-high, and steam the lobsters for 10 to 12 minutes. Remove the lobsters from the skillet; reserve the cooking liquid, and set the lobsters aside to cool. When the lobsters are cool enough to handle remove the meat and cut into bite size pieces. (Discard the stomach, a sac near the head). Reserve all the shells. Place the lobster meat, the coral (roe) if there is any, and the tomalley (greenish liver) in a bowl; sprinkle with Madeira and set aside. Pour the cooking liquid into a bowl and set it aside. In the same large skillet. Melt 1 tablespoon of the butter over medium-high heat. Add all the lobster shells and stir to coat with butter. Lower the heat to medium and sauté the shells for 20 to 25 minutes, stirring occasionally. Add the onion, garlic and celery and sauté for 10 minutes, stirring. Increase the heat to medium-high and add 4 cups of the lobster cooking liquid, the white wine, chopped tomato, basil, and bay leaf. Cook uncovered, until the liquid is reduced by half, about 20 minutes. Strain the mixture through a fine sieve, pressing down hard on the mixture to capture all the juices. You should have 2 cups. Discard the solids and set the reduced liquid aside. Meanwhile in a separate saucepan, combine the remaining two cups of lobster cooking liquid with the turnips and carrots. Bring to a boil and cook, covered, for 20 to 30minutes, or until the vegetable are soft. Puree the vegetables and cooking liquid in a food processor, and set aside…..In a bowl combine the remaining butter and the flour, to make a beurre manie; set aside. In a large saucepan bring the 2 cups of reduced cooking liquid to a boil. Whisk in the vegetable puree, the milk and the tomato paste. Lower the heat and whisk in the beurre manie a little at a time. Continue to whisk until the soup is smooth and just thick enough to coat the whisk lightly—you may need all the beurre manie. Bring the bisque to a gentle boil, stir, and cook for 2 minutes. Remove the bisque from the heat and add the lobster meat, tomalley, coral and Madeira. Season with salt and a dash of pepper, if necessary, to taste. Anonymous Contribution

42

Savor The Flavor