But knowing this now for quite some many months, we have started to work on all the refrigerator and freezer jewels. Whittled down to most of my bulk and specialty seasonings, dry pastas and legumes, we found ourselves wanting to indulge for a few days more on the abundant seafood we have available locally here in Southern Florida.
Fresh out of the shell lobster meat and a great bargain on some pink Argentinian shrimp caught our attention and inspired us to make this lovely, luscious seafood bisque during our last week prior to heading down unda'.
Ingredients:
Ingredients:
- 2 1-pound live lobsters or 1 lb lobster meat
- 4 tablespoons olive oil or butter or ghee
- 1 onion, diced
- 2 tsp mustard powder
- 2 tablespoons chopped fresh thyme
- 1/2 cup brandy
- 1/2 cup dry Sherry
- 4 cups fish stock or bottled clam juice
- 1/2 cup whipping cream
- 1/4 c tomato paste or ketchup
Homemade Fish Stock:
For the fish stock, use something good and pre-made if you can get it and if you happen to have access to some fish scraps and a pressure cooker, even better. I tried this after seeing it on a Beat Bobby Flay showdown, I think and thought it was brilliant. I think they were doing a beef or chicken stock from scratch, but I figured why not do it with the fish scraps I knew I'd have from the shrimp and Riggin's garlic crabs we took home last night. You won't necessarily have this but you get the idea. It can be shrimp shells, mollusk shells, fish bones or heads, etc. I also tossed in a fish bullion to deep the flavors and it was so freaking fantastic, I kid you not.
- Shrimp shells from 1 lb of large cleaned, deveined and peeled shrimp (reserve shrimp)
- Legs from 2 garlic crabs
- 2 celery sticks
- 8 whole black peppercorns
- 2 bay leaves
- Stalk fresh tarragon
- Half onion
- Garlic diced
- 1 Chinese fish bullion
This can be done in a pressure cooker in about 30 min. Add water to cover. If using your pressure cooker, bring it to pressure and set the timer for 25 minutes. Turn off the heat and once the pressure has released, strain the broth in a fine mesh strainer to remove shells and any onion bits from the stock. Trust me, this step is worth it as it makes the most marvelous texture once the cream is added. The most flavorful fish stock I've ever had.
Live Lobster Preparation:
If you have access to live lobsters, this is always a good idea if you are willing to do the deed yourself. We do get live lobsters and because of this, we also get readily available fresh uncooked, shelled lobster meat. Don't hate. It's awesome. If you have the inclination to cook the lobster though, here's how you do it.
Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.
Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.
Bisque:
Heat butter, garlic and onion in heavy large pot over medium low heat. You don't want the butter to burn and just want the onion to start to turn translucent but not brown. Add the cleaned, deveined and peeled shrimp. Add the lobster meat, brandy, sherry and fish stock. Simmer on low for about 12-15 minutes, seasoning with sea salt.
Heat butter, garlic and onion in heavy large pot over medium low heat. You don't want the butter to burn and just want the onion to start to turn translucent but not brown. Add the cleaned, deveined and peeled shrimp. Add the lobster meat, brandy, sherry and fish stock. Simmer on low for about 12-15 minutes, seasoning with sea salt.
Just prior to serving, add the heavy cream to taste. I use roughly the same amount of cream to fish stock.
Garnish:
I like to garnish this soup with fresh chives but I happen to have fresh homegrown shallots that were just as delicious.
You can also bacon-fry the shallots or crisp fry pork bellies. But it is such a delicious soup you really don't need to dress it with much. Serve with oyster crackers or toasted baguettes.
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