Its time for Lobster
I love Lobster, its one of my favorite seafoods and one of my favorite things to make. Lobsters have been eaten since time immemorial and with the right utensils are fun to eat. They make you earn your meal! I can get out the stock pot put together a boiled lobster or a bisque and just enjoy the cooking experience and of course the end result. Lobsters are also really good for my clambake that I talked about in a previous post. Lobster is just one delicious crustacean and I’m all about it. I have two lobster recipes I want to talk about today because they are just so delicious and great for this time of year.
Boiled Lobster
Ingredients
3 gallons water
2 large onions, quartered
10 cloves garlic, peeled and cut in half
2 lemons, quartered
4 tablespoons black pepper
4 tablespoons seasoned salt
2 fresh live lobsters
Directions
Pour the water into a large pot and add the onions, garlic, lemons, black pepper, seasoned salt. Bring to a full rolling boil and boil for 20 minutes. Add the lobsters and place a lid over the pot. Boil for 15 minutes. Remove the lobsters from the pot,
and place in a colander under cool running water to stop the cooking.
And now the Bisque, my favorite, this is a great recipe. Enjoy it!
Lobster Bisque
3 1 1/2 pound live female lobsters
2 carrots,peeled and small dice
3 stalks celery, small dice
4 medium shallots, small dice
2 cloves garlic, peeled and minced
3/4 cup vegetable oil
6 tbsp butter
4 tbsp flour
1 tbsp chopped fresh tarragon
4 tbsp cognac
1 cup heavy cream
1 cup white wine
2 1/2 quarts fish stock (if fish stock is not available, use half strength chicken stock. If you use canned, be careful when salting, as canned stocks are often salty.)
1 6 oz can tomato paste
Bouquet Garni with 2 sprigs fresh tarragon added
Pinch of cayenne
Cracked black pepper
Salt
Kill the lobster by cutting it down the middle. Stop at the tail and leave it whole. Separate the body parts and cut them up except for the tail. Keep all the juices in a bowl and refrigerate.
Heat a 12 inch saute pan on high heat and add the oil. Sear the cut pieces of lobster cut side down, and add the tail and claws whole. Cook until the shells are bright red and the flesh is almost cooked, about 8 minutes.
Remove lobster from the pan and set to the side. Add 2 tbsp butter to the pan and saute the shallots, carrot, celery and garlic until lightly browned. Add tomato paste and saute for 2 minutes. Add white wine, cook for 3 minutes, whisking to evenly disperse the tomato. Add fish stock.
Add bouquet garni and lobster to the pot and bring to a boil, skimming any froth or fat with a 4 oz ladle.
Season with salt, pepper and cayenne, and simmer for 15 minutes.
Remove lobster and set aside, remove boquet garni and discard.
Melt remaining 4 tbsp of butter in a small saucepan, add flour and whisk to make the roux.
Add reserved lobster juices, tomalley, roe and chopped tarragon, and whisk until smooth.
Add the cognac to the roux, and then 1/3 at a time, add the roux to the bisque, whisking to remove any lumps before each addition.
Simmer for 15 minutes.
Strain through a china cap, using a ladle or rubber spatula to force as much as possible through.
Enjoy these recipes and remember the important things in life, Good Food, Good Friends, and Good Conversation.
