Before moving to Germantown, TN in 1994, we lived on Long Island Sound in West Haven, Connecticut. Many wonderful memories from living there, the view of the ocean was just amazing. We built this house and had several balconies overlooking the water.
I can remember sitting at the dinner table telling my kids to look out over the water as the moon was coming up, the reflection was just breathtaking!!! Bob’s favorite hobby was tending to our 40 lobster pots. Funny as this sounds now, but I can remember Rob and Jenny asking me what was for dinner, when I would say lobster, their response was “lobster again”…
Yes, we had many lobster meals, it was always fun seeing just what I could come up with. On special occasions I would take the time to make “Lobster Bisque”. It’s not difficult but I have to admit it is time-consuming, but well worth the time and effort.
While doing my weekly shopping at Costco yesterday I noticed a package of cooked lobster claws…hummm…good price… So I purchased those little claws, took them home, had Bob remove the meat for me (he loves that) and so the process began….Here it is…
In a large saute pan add 1/4 cup good quality extra virgin olive oil.
When hot, add 1 large onion, 2 stalks of celery, 2 carrots and 3-4 cloves of garlic (all roughly chopped), and lobster shells (reserve the meat for later). Saute over medium heat until the vegetables are soft, about 10 minutes.
When veggies are soft (here comes the really fun part) add 1 cup brandy and ignite (have a camera nearby..great photo op here)
Meanwhile…in a large saucepan add 2 quarts of cold water, bring to a boil and add 2-3 tablespoons of “Better Than Bouillon Lobster Base”. (however if you are using live lobsters, bring large pot of water to boil and add lobsters, cook 10-15 minutes. Reserve the broth for the bisque)
Add the sautéed veggies and shells, l sprig fresh parsley, 2-3 sprigs fresh thyme, 2 tablespoons whole peppercorns, 2 bay leaves, 1 cup white wine (drinking quality) and 3 ounces tomato paste to the lobster stock. Simmer stock for 1-2 hours.
Meanwhile, in a small sauce pan make a “blonde roux”, equal parts of butter to flour, 4 tablespoons each and a few sprinkles of white pepper…cook until simmering, remove from heat and reserve until needed.
Remove the stock from the heat, strain through a fine sieve or chinoise.
Place the stock back into clean saucepan, bring to boil and add reserved roux. Whisk until thickened and cook 5-10 minutes. Add 1 cup heavy cream and 1/2 cup Harvey’s Bristol Cream. Simmer 2-3 minutes.
Add reserved lobster meat, heat, serve and eat!
2-3 1 lb. lobsters or 2 lbs. cooked lobster claws
extra virgin olive oil
1 large yellow onion
2 stalks celery
3-4 cloves garlic
l cup brandy
1 sprig fresh parsley
2-3 sprigs fresh theme
2 tablespoons whole peppercorns
2 bay leaves
1/2 can (3 ounces) tomato paste
1 cup chardonnay
2 quarts lobster stock
1/4 cup blonde roux
1 cup heavy cream
1/2 cup Harvey’s Bristol Cream