MarkD INGREDIENTS
- Ingredients:
- 4 lobster carcasses
- 2 onions rough chopped
- 4 pcs celery rough chopped
- 4 carrots chopped
- 4 cloves garlic rough minced
- 1/4 cup olive oil
- 1 small can of tomato paste
- 1 cup white wine
- 2 cups duck stock (or chicken stock)
- 1 1/2 quarts of water
- 1/2 cup half and half
- 2 tsp thyme
- 2 tbsp oregano
- 2 tbsp seafood seasoning (Montreal, Old Bay, Weber, etc...)
- 2 tbsps hot pepper flakes
- kosher salt
- pepper
- lobster meat (1 pkg of mini frozen shrimp is what I had on hand)
- 1 stick butter
- 8 tbsps flour
- Instructions for the lobster stock:
- In a large pot:
- Sweat onions, carrots, celery and garlic until almost soft. (about 10 minutes) While sweating, add thyme, oregano, seafood seasoning, 2 tbsps of kosher salt and pepper to taste.
- After veggies are almost soft, add white wine and reduce by half.
- Add lobster shells and tomato paste and heat with high heat being careful not to burn the tomato paste. Add 1 1/2 quarts of water, duck stock, more salt, pepper to taste and 1/2 of pepper flakes. Simmer for 2 to 3 hours.
- For the bisque:
- Let the lobster stock cool. Then strain in a fine sieve. Reserve the strained liquid in a separate container. Discard all of the shells and remaining solids.
- In the same pot used to sweat the vegetables, melt the 1 stick of butter and whisk in the flour to make a roux. Keep whisking the roux until it is a peanut butter color and consistency.
- Whisk in about 2 cups of lobster stock so there are no lumps and forms a paste-like consistency. Slowly whisk in the rest of the stock. Bring to a simmer. In a separate saucepan, heat the half and half to almost a boil and slowly whisk that into the simmering bisque. Add the rest of the pepper flakes. Simmer for about 10 minutes.
- Taste to add final seasoning. (Salt, pepper, more pepper flakes,seafood seasoning)
- Simmer for 20 minutes more.
- Remove from heat and add the lobster meat or whatever seafood meat you have on hand. Let rest for 15 minutes and serve.
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