My dad’s Cantonese so seafood has to show up at least a couple times a week on the menu. Lobster was on sale at the local 99 Ranch Market so we got a pretty decent sized one.
The good thing about buying it there is that they offer a full cooking service for seafood, frying, steaming, gutting, the works. Had it steamed for 10 minutes and brought it home. Shelled it, and stir fried it with garlic and butter.
This was lobster on noche numero uno.
I decided to try my hand at making lobster bisque, one of the dishes most reknowned for difficulty in cooking. So what I did was take the guts and shell remains from the previous night and made the bisque from there.
I basically did my own thing while cooking it, grabbing bits and pieces from a collection of 10 recipes that I had found on Google and threw it all together. I could’ve botched it up in so many places, but it ended up turning out close to perfect. It could have used a bit more simmering and flour to gain the thick bisque consistency, but I had 4 hungry people waiting at the table for it so I just served it when it started to thicken. The flavor was spot on though and the color, perfect red-orange J
Lobster shells (from tail, body, claws, basically any large piece of the lobster) and meat
6-8 cloves of Garlic 1 tablespoon of butter 2 tbp of tomato paste 2 carrots finely chopped 2 tablespoons of olive oil
1 cup of heavy cream Parsley 2 bay leaves 2 tablespoons of flour ½ cup of white wine
4 cups of chicken stock
- After steaming your lobster parts, crack open the shells and using a spoon, scrape out the white stuff inside.
- Reserve this and the liquid with the lobster meat. Set aside.
- Heat butter and olive oil in a soup pot over medium heat. Throw in garlic and carrots. Saute with flour for about 4 minutes.
- Pour in the liquid and scrapings from the shell over the vegetables with wine. Stir and bring to a boil and simmer until reduced.
- Pour in chicken stock and seasonings. Bring to a boil and simmer for half an hour.
- Strain the soup into another pot, making sure to press the chunks and squeeze as much liquid out as possible.
- Whisk in the heavy cream and bring it to a boil. Immediately lower the temperature into a low simmer as to avoid curdling the cream.
- Simmer until it reaches the desired consistency.
- Chop lobster into 1 inch pieces and place in serving bowls. Pour bisque into bowls and serve.
Paired with a very nice bottle of Moet Chandon that added that last sparkle to the meal.