Lobster
Bisque Chowder - Topped with Fried
Garden Leeks
Yield: 20 servings
| 1 1/2 pounds
of lobsters (Live) |
|
1 1/2 cup tomato paste |
| 1 1/2 cup
chopped onion |
| 1 1/2 cup
chopped celery, including leaves |
| 1 1/2 cup
chopped carrots |
| 2 sprigs
of thyme |
| 6 sprigs
of flat-leaf parsley |
| 1/2 teaspoon
saffron |
| 1 garden
leek |
| 6 cups
heavy cream |
| 1 cup cream
sherry |
| 2 tablespoons
fresh ground black pepper |
| 1/4 cup
cornstarch |
Fill stockpot with water and bring
to a boil. There should be enough water to cover the lobsters
completely when immersed. Place live lobsters in boiling water
head first which will minimize splashing. Upon placing lobsters
in the pot, turn down the heat, and simmer for 20 minutes.
Do not overcook the lobsters. Remove lobsters from the pot
using tongs. Save the water to be used as stock.
Place 10 cups of stock in a clean stockpot
and put on low heat. Clean claws and tails of lobsters and
reserve the meat, and swimmerets. After lobsters are cleaned,
place shells in stockpot. Cut bodies in quarters and place
in stockpot, making sure to include all roe and tomalley in
pot. Add 1 cup of tomato paste and simmer on low heat for
1 1/2 hour, stirring occasionally. Do not burn the stock.
Pour entire contents of pot through sieve into clean stockpot,
this should be about 8 wonderful cups of red stock.
Place onions, celery, thyme, parsley and saffron
in a large sauté pan, add 4 cups of stock from the
original stock pot and put on high heat for about 30 minutes,
stirring every few minutes. Add 1/2 cup tomato paste and black
pepper. Turn down the heat and simmer for about 30 minutes,
stirring every few minutes. Press entire contents of sauté
pan through sieve into stockpot of 8 cups previously made
stock.
To finish Bisque, put pot on medium heat.
Add heavy cream slowly, using whisk to blend. Add sherry.
Simmer on low heat for 20 minutes; bisque will thicken a little.
Mix in cornstarch with 1/4 cup water and slowly add bisque
with whisk. Simmer on low heat for another 20 minutes. You
can add more cornstarch if you want the Bisque thicker, but
it may take away from the flavor, and it will gradually thicken
on low heat.
Slice up the garden leeks and deep fry. Serve
the Bisque garnished with the fried garden leeks. |
