Please let me introduce you to
Groucho,
Harpo,
Chico,
and Zeppo.
They were the featured guests
at my birthday party the other day.
Mr. Hawthorne had called Food Lion
and asked them to hold 4 lobsters for him.
He'd pick them up on his way home from work.
Food Lion assumed he wanted them cooked.
No.
We wanted them squirming.
Youngest Hawthorne, Mr. Hawthorne, and I
each ate one lobster.
I saved the fourth
for moreovers.
And I saved the carcasses.
(I love this picture.)
I melted a bit of butter in my pan,
heated some olive oil,
and added the lobster carcasses, ...
After crushing and cooking for about twenty minutes
to release all that lobster flavor,
I added in a bottle of chardonnay to deglaze the pan.
Mr. Hawthorne used scissors
to cut the meat out of the legs.
I let this barely simmer for about 45 minutes.
While the carcasses were simmering,
I gathered the rest of the ingredients
for my bisque:
2 carrots
2 celery stalks
1 medium onion
thyme
bay leaves
3 Roma tomatoes
2 carrots
2 celery stalks
1 medium onion
thyme
bay leaves
3 Roma tomatoes
Slice the carrots and celery
and chop the onion.
Here are the ingredients for the bisque:
tomatoes, peeled and seeded
2 carrots, sliced
2 celery stalks, sliced
onion, chopped
2 TB tomato paste
1/4 cup rice
1/2 tsp hot paprika
pinch cayenne pepper
2 TB brandy
1-2 cups heavy cream
1 sweet potato, diced
bay leaves
thyme
(The rice and sweet potato are for a natural starch thickener.)
tomatoes, peeled and seeded
2 carrots, sliced
2 celery stalks, sliced
onion, chopped
2 TB tomato paste
1/4 cup rice
1/2 tsp hot paprika
pinch cayenne pepper
2 TB brandy
1-2 cups heavy cream
1 sweet potato, diced
bay leaves
thyme
(The rice and sweet potato are for a natural starch thickener.)
We needed a deeper pan for the
immersion blender to work,
so I transferred the bisque.
My bisque (far right) wasnt as thick as I'd like it,
so I'm making a roux (middle).
Lobster meat is on the left.