Lobster bisque

Little Steven

So with multiple lobster tails and my bride nixing the sous vide idea I am at a loss. She said I love your bisque. Oh no! Thinking I don't have enough shells I go out and buy three live market ones. Kill them with the knife to the back of the head trick. Separate and clean the body shells. Go to take the meat out of the tails and they start flipping around, out of my hand and across the kitchen floor. I just hate that. Anyway, I get all the meat from the tails, steam the claws and start the stock.

 

 

 

 

Well that only took about five hours and I'm halfway to having a bisque. I really don't like her sometimes. 

Village Idiot

Looks like a ton of work, but it'll be worth it in the end.  I love anything with lobster in it.

smokesniffer

Hippie

Little Steven

Back in the day maybe.

smokesniffer

pictures look great, should be a fine meal.

smokesniffer

No Adult beverages??

Little Steven

Not yet but am planning some serious stuff later

RRP

You know...for such an ornery little cuss you are quite the cook! I'm always impressed!

Little Steven

Mois ici?

Eggcelsior

I'll have to give this a try. It's about the only lobster based dish I can stand. Looking good mon ami.

gdenby

I've only made a true bisque once. Did a shrimp one a few months ago, following info from various recipes. So I think I follow your pics up until where the ingredients went from the saute pan to the strainer. I'm supposing you de-glazed the pan, and that is what the clarified stock is. Am I close?

My wife was happy w.my shrimp bisque. "That was nice." Reply: "Hope so, only took 4 1/2 hours."

Little Steven

gdenby said:

I've only made a true bisque once. Did a shrimp one a few months ago, following info from various recipes. So I think I follow your pics up until where the ingredients went from the saute pan to the strainer. I'm supposing you de-glazed the pan, and that is what the clarified stock is. Am I close?

My wife was happy w.my shrimp bisque. "That was nice." Reply: "Hope so, only took 4 1/2 hours."

No it's just my absent mindedness. With any shell based bisque you fry the raw shells in clarified butter til they are good and red mashing them the whole time. Then add the mirepoix and cook it all down. Then add tomato paste and cook it real well. Add brandy and flambe or cook alcohol out. Add the shells and mirepoix into a stockpot (not shown) and simmer for a couple of hours. You should use a bouquet garni but I just throw the herbs and pepper in the pot since I strain through a cheesecloth lined sieve. Deglaze the sauté pan with white wine and add to the stock. With shrimp or crawfish shells you can actually put them in a food processor and add to the stock. I had a lot of shells and actually did the sauté three separate times. After all the work and the possessed tails I forgot to get a shot of the actual stock. All that I have to do today is cook the lobster, thicken the stock with a roux and put some sherry and heavy cream in.

By the way I started the stock with a good quality seafood stock from a carton and clamatto juice. I used that to steam the claws and arms which I will crack and use as a garnish.

gdenby

Thanks so much for the details. I was perplexed, but once you added the step w. the stock pot, the pics made lots more sense.

I have a blendtech, bzzzz. When I told my wife she was eating shrimp shells, she was momentarily put off. But the bisque was smooth, so all was good.

Little Steven

Are they as good as advertised? Really like the idea of being able to mascerate stuff. I could have done the lobster shells even.

When you made the shrimp bisque did you put a mound of cooked shrimp in the bowl? I'm not doing lobster again for a long time but I have a couple of years worth of saved shrimp shells in the freezer.

Doc_Eggerton

Very cool, I have been planning on doing a lobster pot pie on the Egg, I will have to really digest you cook experience.

Little Steven

I wish I had done this on the egg. Really hard to get rid of the smell from the house.

lousubcap

Most eggcellent-way above my skill level and pay grade.  Dang-that looks great!

Little Steven

Lou, all this stuff is pretty easy when you know how. I'd put this up against any soup I've ever had too. That's why I always recommend the Culinary Institute Of America textbook when people ask for advice about cookbooks.

Steve

Canugghead

Wow impressive Steven, I was half way through reading the details and my head started spinning!  You asked about Blendtech ... don't know too much about Blendtech but saw it on promotion at Costco Vaughan today. You can google on 'Vitamix vs. Blendtech' to read up on their pros and cons.  I can't believe you don't have one of these already

We bought a Vitamix last year and love it (even though we don't use it enough) ... wish we bought one thirty years ago, it's that good and versatile!  For example, we canned a bushel of tomatoes this summer ... instead of throwing the blanched skins in the compost it went into the Vitamix and turned into beautiful puree. We made soup with it; would have been perfect for butter chicken gravy!

CANMAN1976

Well aren't we the fancy one L.S. Lobster and an induction wolf cook-top....nice!!!

Yer not easy bye:)

Looks delicious and I bet it tastes even better

Little Steven

I may be easy my old **** but I ain't cheap

lousubcap

@LS-funny you mention the CIA (cook version) as I know a few who have taken some classes at their upstate NY campus.  I guess I have to get their tech-manual.  Still an impresive cook.  I would be destroyed by beer and bourbon with that much effort. >-

Canugghead

lousubcap said:

...I would be destroyed by beer and bourbon with that much effort. >-

he was, see his post from yesterday                 

Little Steven Posts: 22,478

October 18

Sorry man! Had a few tonight so far. Been making lobster stock for hours.

 Caledon, Ontario Canada