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Recipes / Lobster / Lobster and Apple Bisque

Recipe Name: Lobster and Apple Bisque Servings: 6-8
Ingredients:
1 (2-pound) live Maine lobster
2 tablespoons virgin olive oil
1 tablespoon sesame oil
1 medium yellow onion, chopped
1 small carrot, peeled and chopped
1 small stalk celery, leaves removed and sliced
1/2 cup tomato paste
2 pounds Granny Smith apples, peeled, cored, and coarsely chopped (in season, substitute 2 pounds yellow-fleshed
plums, peeled, pitted, and coarsely chopped)

1/4 cup plum wine
1/4 cup white port wine
2 tablespoons finely grated fresh ginger
2 cloves garlic, finely chopped
2 green onions, trimmed and chopped
Bouquet garni (1 sprig each fresh tarragon, thyme, parsley, basil, and cilantro tied together)

1 tablespoon whole black peppercorns
1 teaspoon cayenne pepper
1 quart chicken stock
2 tablespoons softened unsalted butter
2 tablespoons flour
2 cups heavy cream
Salt to taste
Juice of 1 lime
Preparations:
Preheat oven to 400 degrees. Plunge a sharp, pointed knife into the center back of the lobster, where the body meets the tail, to kill it. Disjoint lobster, removing tail and claws from body. Clean away remnants of intestinal vein and stomach sac from tail portion. Rinse. (The fishmonger can also do this for you.) Heat olive oil in a large ovenproof saute pan over medium-high heat. Saute lobster tails and claws (in shells) for about 3 minutes or until pieces start to turn red. Place saute pan in preheated 400 degree oven and cook lobster for about 7 minutes. Remove lobster from oven and let stand until cool enough to handle. Pull all lobster meat from claws and tails. Do not discard shells. Keep all pieces of lobster shell for soup preparation. Cut lobster meat into a fine dice and reserve. Heat sesame oil in a large saucepan over medium-high heat and saute onion, carrot and celery for about 4 minutes or until onion is transparent. Do not allow vegetables to brown. Add lobster shells and tomato paste to saucepan. Cook for 4 minutes. Add apples, plum wine, port, ginger, and garlic. Cook for about 8 minutes or until liquid has evaporated, stirring occasionally. Lower heat as liquid reduces, being careful not to burn solid ingredients.

Add green onions, bouquet garni, peppercorns, cayenne, and stock. Bring soup to a simmer and cook for 1 hour. Strain soup through a medium sieve into a large, clean pot. Use a ladle or spatula to push as much of the solids as possible through the sieve. Return to heat, blend butter and flour and whisk into soup, and simmer for 20 minutes. Stir in cream. Season to taste with salt and lime juice. Remove from heat. Strain again; add lobster meat, heat through, and serve immediately in warm, flat soup bowls
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