Rosie is actually back in the kitchen!
I hadn't realized what our "vacation"
had taken out of me.
So, I apologize to my readers
for not offering many cooking posts this week.
And ...
I still have to post Days 3 and 4 of our trip -
our visit to Biltmore Estate.
Please stay tuned for more of our "vacation."
Now, back to the kitchen.
Lobster Moreovers
coming up.
In the form of a bisque.
This is perfect for today
(which happened to be last Tuesday, May 10),
since a cold front blew through
and it's in the 50's
and we've been used to 80's - 90's.
Mr. Hawthorne made
lobsters for us on Sunday, May 9,
and I finished them up with this
Moreover Lobster Bisque.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AvpGJIdJ-jYfs770nDrjwt2GZsXQnW3I_0hu-e_D0A7tcx_IfsNX2wEbs5Db3m-bBHYfbBhJHu64j4pWtwyKOXtj_SI1fyq7uQhQ0EAqjetWOKduzhrSVoGMq0kjMQKLHRyGzoHz-FA/s400/DSCN8999.JPG)
Mr. Hawthorne was kind enough
to extract what lobster meat we didn't eat
Sunday night
as he sipped a glass of
Two Buck Chuck
from Trader Joe's in Raleigh.
We bought a case of the Chard for him
and a case of the Cab for me.
Pretty good wine.
Especially since I've paid a lot more
for crap wines.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43QowkdnWEllw4eXP6GD7c5OhUGFbxrXnLormtYiQ_auQdOvceVQNJU4Omy6KGfi3ryV9gf9aEQDjDr_DKRJkPRo0-NkAcQeO1POFG5rD6y7FNFRdv2lTEQuSND_bSoBcINJ8uzgXCVw/s400/DSCN9059.JPG)
I'm kinda doing this on the fly,
so bear with me.
My ingredients:
baby portabellas
1/2 sweet potato
1/2 potato
celery
carrot
red onion
white onion
scallions
colorful peppers
lime
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2o1azzkAt_aYhGGvL_GSajiMARi384uLMdIbbDy9rYRp4EyrdvKoi2xWj-9TIvuVYKbuEZWOKJ8qYw9HqACdSW-ZbiQe6GOZ_rE3vCTcO67xx4Zf1CfyC7wabU0374Z4B6Mr7h5kEqrs/s400/DSCN9063.JPG)
Chop up the baby bellas ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMR-aNkRO_C5GZJa7nbtX1VDIYZBZFefbV2Pl_X9GoKBwmfJrlLfcsraPfY7BYSenx4HU0rjB6sNbfLCeSZpoYDxrCgXIelz16UmtWbpWGSMyBNTuL7VYGjFXnUIcJxCFeSGYXDDcaVN0/s400/DSCN9065.JPG)
... and the potatoes,
white onion, carrot, and celery.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tMjqgfS6J-uFT8Gwc9KbYgoiatoR4m9qMMnHQLEe-bh1G14tEacYWQJJPQmASNNYOjLFFnGkucYCPSPT6cOuWVFxWb6mO1yQ6a0z7mT48NFLBjtkZMSJl2xvyxQIOSbFqxcfEGYEHfw/s400/DSCN9066.JPG)
Melt a little butter in the pan,
add in some olive oil,
then add in the shrooms and saute.
Rosie Hint #259:
Never salt mushrooms
until after you saute them.
If you salt beforehand,
your shrooms will exude moisture
and steam not saute.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnD3dLKD3j3awmQ6ppVbuork4o1lpL7n15Z_jACf4paolUJaY2iEumZhxMgNAT33aasS_FMACgi0Bo_N44ge4bhhyphenhyphenTjhyphenhyphenfs-gWV9Fk0zSuw1vD2UGSWij044FGl9dQHIp04dNa4XINKE/s400/DSCN9072.JPG)
I cooked the mushrooms for a minute or so,
then added in the chopped onion, taters,
carrot, and celery.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB56oukrzZeP38ySbSslazrsjkYajkdLK4_13-e2w107k8Ecv54RdYXyRqWhIc3cFaat4nbxxl4N-pHrbnarn255DZf1jopGntQXyALDV9QgzryWHZL4QjAVHAC-lZ43mGwoGR64OuBKI/s400/DSCN9084.JPG)
Saute for about 2 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZVesOwIRdsTPN-842bl_oci7-XQ_8EW6BB1r7nHqRLgRDF-CSxEgioqL58j9-GDKrLpTYCLjIFPEP0x_hPIOxKN_s7tUeJiEUKlwwvbA55W1ntECVpo36lra5Pt2FS0Cocg7kWOOoYI/s400/DSCN9093.JPG)
Next I made a roux.
Sprinkle in a bit of flour
(1/4 cup maybe, gradually)
and cook, stirring.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyAo3UHMJCMKDcERNd-Alx8BUBCNlkOemeXgieRRt78iJ-w4HBSHTM1CnK67Bofy80-9wknnqKqYSmND0DrMCuczc9Ma4AdGwnysDBVeji51ys9EOwn7FnM34NuQ34yWfUefpBqYw77Q/s400/DSCN9097.JPG)
Cook the flour for about 2 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2djlhChc-QoJiISWl1yjnH5YNkpLqd6NZP1ht8ADJu1y_GAO3huS6vQqvNliq_ML5PHbxn8Gd3bLcbMUPfBjbQWAnP2laMbZA_mMMdQ7AzTxxnRyotD84xmFcc-__tAgEwVTmb3RlL7c/s400/DSCN9098.JPG)
I had fish stock in the freezer
but you could use chicken stock
as a substitute.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnxHhfRJPZi_ObWdOrGtrUCfH03of0AevdW9JhRm5dmFhuh6wwepKMfUlTz3_MLIjfdP0tldoYg8GCYng_N45HRUgkY9b14KD5BvDgHaVpMjwPg_nHS0NQcJvILD33eYVAy3qCjYADaM/s400/DSCN9100.JPG)
Gradually add in the stock, stirring, ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mEkEpizpkhOgIhDwuykhKKJQiuoJu9LtHI5XtxS6UNUToNRSENOcOxKumNKoEzHPF-_RBw82xgYzV10zzhIsAi8uOgnGspA347IuCRrcC0C9IXOuO0ZvJNpYieiVb4StKR4C0zGw2cg/s400/DSCN9102.JPG)
... and thickening.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaBmZBrb8qspSW85zE8Wm_-rOL_MLpIylI-AC8cmpMXPaa9OyOgcAw4dddZe4-BcNwlBeQb1rLMYOKOE47Jo_vqhoq6GMUpOrSzhdsr82w9eNI0ChOP-xgE5ZP-NvXC6B7mLb4ab3NoM/s400/DSCN9106.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQmeAIKqsKuDyCYIFQ77tuPsERWy-6vZEvzm0vKYtumTazDz5REcHbrRvuACut-TA6_Y3A4kagij79JnfLAVc3zI_M13tTv-F1dvGZYKUCF6gMLiYqu_DqjWisqV-kLhABIWswD11uKM/s400/DSCN9095.JPG)
If you need to thicken it up
a bit more,
shake in some more flour.
I'm using all purpose flour
in a shaker canister.
A flour shaker is a nice
kitchen gadget to have.
My flour doesn't clump
and I don't have to use a special
Shake 'n Blend Instant flour for gravies.
Get a flour shaker.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_8N49vM-WA-cZybE6iPivSCM_XpcbRaM1REitE7aWGV9HuAbsgBy737lMAAQErwwSX3zCAvE6rae6BItYnEMZ4JEXP1EdE0Qfy2UwAO523cJAU_AwNz5rAQVkKzUkQmN_ijtJRV47xg/s400/DSCN9109.JPG)
When you have a consistency
a tad thicker than you'd like,
finish off with some heavy cream ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8d99bgfouMcP2GGsYYiiCC4uE9xwio3os6wKaxy2fMsEFZL6neWXzcPFsKTBvJ9zM59UPuMR0_tSiDEF6CkEoHIHO2eqlQKUFo3suVN3pBb-O6baeHGJjT6nkt-uJmnjRVf_mQhPn0Us/s400/DSCN9120.JPG)
... and some sherry.
You just want a hint of the sherry flavor.
You don't want to overpower.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGwM9Pw16GoaMwxfbAZM-cumxk0FIz1qnenK6vdJT6pPFHkFXCB4wDJs1JGXsZ0soM05JdgRqj_2u4QDj-HZzz7UdA2voZgeibI2MRylBtWth9LvMP-mPpAuQmVOIHD5Uo1s6nrBu2Ec/s400/DSCN9123.JPG)
Taste and adjust seasonings.
I only added a bit of pepper.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVv6ulGoRJomWLTj9VN2UmhWfekNHlIGhdo5rpQ-75-ktPUQR7gmUnmOxFBED-N-JHrdOC-41xCyVWsb7MctvCayrDQAd7Cxn0YK9Nr_sxx5OaSRCDrYxynGDUUelGeIdqUY3MBCrv28/s400/DSCN9090.JPG)
Here are the toppings for my lobster bisque:
I minced a little bit of
the green, yellow, orange, and red peppers,
the red onion,
some parsley,
and some cilantro
and cilantro flowers.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbze9dIvydgw99Ro9OYCI_Kan5qX1z9hsIboUf-YZ_O9sNNdCf1E-U-t4vAQIr3iL7sdHLJi79-zZsQ4OfYcJmZRBVoJeRR9WJSoZ7U34kzeZJ3UCgo9d8ZZcUbQ5uSrZbzCp_J5zjyI/s400/DSCN9112.JPG)
I zested a little bit of the lime
and sliced my scallions.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzf3JgiWmUSZ7mEzgJhiNuPhA2rxJcTw2izrOs3qy2OaVF69MBgym4QlW7QQXsE4eLkjQtmS2wWVWyja1uJhWbko4I-x1a4BuhdVV2lnqETNhltf-N7GidAYw6DnxrHAwYro0q-ou8gec/s400/DSCN9117.JPG)
And I found some Brie and goat cheese ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pnzvEz9Y9NIXfgDZ1OZ1rElYure46tqJAlwHWhC9YabjY4SHk9TlRK3ZQayJC26ylmZ3foZdnhaebERDXB54nx8Z04VjPMnaxDqHDqG3sWNxqS245Mn7UFoAZgxHd0nhCfSoUOHghOQ/s400/DSCN9139.JPG)
... which I sliced into small pieces.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHEIlDQftVir_qfKrWj11YkjXtkWFrK9ollSdrA_j2UvrJH8VxPRmm8LV1AgzBSGR0Z9zJ2Zbn1sxrRNRIC1rNmEsdmtksBksWPtUHZEqr5nBCZhnI4yeDW7FXLFlJ8eWRYxl7Ucnm2U/s400/DSCN9089.JPG)
Mr. Hawthorne sliced corn kernels
off an ear of corn.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-O2hVGk5AFC6VuDj9EXgP7iFHNoTUzm4sJMpC99EplTfFHlbsziWth1oZFD2bZZdeGKRRbgUD51zPvX4yE0OHFj43t8wbRra7WtWR9dT-WNfVhG9S4DhqiuAHmMQShmuB67Zg_r8YAk/s400/DSCN9141.JPG)
I sauteed the corn in a bit of butter.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFy1BiTom_fC_tatXx5J1tKYvo_dny4Bl4ktZXOIR-F7ky-LKB4yOIQ8CLAtLmBdiK163KEpX6-X51hpB34sTs42YfX-DWzov1FNfvXGX68LoDRpJAQH3Lk2aR5UhYm8tPZC5tFP51U2c/s400/DSCN9144.JPG)
Stir ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHrl3A6RbKJTScEH16AxBeBbRb5UOoRjRee0iBnPRjm45fk5zQXoFL9LhNV4wDJq2lETjITAjw3ipHQRoOGQIk3K0ufoVb1qns9mBo7J76vCP6wH5qGHwM9hLUfkL-n6yNXwyQWbIoZ8/s400/DSCN9147.JPG)
... until popping and slightly browned.
Try a few kernels and see how
sweet it is.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9iCNmALoNnjhoqzjGh3JDWjaVvUmBFnup9QPXkoWE7VAdsvuGMwV_MS089zPR8QDgEFR-V3L1benjWM2VcrQDCSuAD9uDi3rzt-tJdKlo631KzlNos2hleVI7SC4CA_h84yDtPDEmwk/s400/DSCN9151.JPG)
Nice chunks of lobster
went into the bisque.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOyto2zRFaIgwuKGrj5fIe0oNt_aTHQ6dsey6rfk1JDJEf4koP_SyVFiulHNuUvfvKLx6TP-hdgzQFpKOI78Y3rssw7VSPOhiXAexvEYN3Cg0YKQYkq4iz5Wve517fc0pvfptvtZ3bhQ/s400/DSCN9153.JPG)
I taste tested again
and poured in a little white wine.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3y1gjkmBngHTI_EYs_zW8cC0IcVO67DLmVLruktFp41M7FxCTcVOdynYXr27mBG4Km0X3H4mvHOz5ULwOENMC4aDbKbnrI61hRuvEAfsREPcb0wRNh201Jrqh-3qiCYZ2qtk4mRua9A/s400/DSCN9154.JPG)
Next the corn went in.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkLDOHx9M2PpbeQuQIzhD1ZMNdq7a0adn0vE8omALna-g9yGbSZPTRfon1X2mDNvKoiYGPp_Vj_5mSwt3ixmbJWwRTqvgrCFk53zKwVEH-uxqmZl8xXx7LjyphlVpgw_JKH2khSY-xe1o/s400/DSCN9156.JPG)
And here's my lobster bisque
with small pieces of Brie and goat cheese, melting,
and all the toppings.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2Gt9jBNRRZgIWa8dCsj8FOkWZt28xoyjhY1a03sboc3qLZHOZ0vWPMe9BDvyJwZflUro8ZgogwBM2bJFWzH1OBAUWl6PKqxeHrxPfSuXSj1J67N-3SSWF2sFS7O2p1pktOlalADiaFM/s400/DSCN9158.JPG)
I think the cilantro flowers
gave it a nice touch.
This was pretty.
It was colorful.
Just
look at all those flavors!
The vegetables still had a bit of crunch to them.
And the best part,
every spoonful had a big bite of lobster in it.
Adding the potatoes
gives a natural starch thickener
to the bisque.
I was entirely satisfied with this
and I had no complaints.
2 comments:
And who would dare complain about such a dish (other than those unfortunate souls who are allergic to shell fish)? Sorry, we just have too many food allergies here. Darn it all...
Lovely, lovely, dish...colorful and I bet the texture, with all that lobster & veggies & cream, was divine. Of course, YOU have homemade fish stock in your freezer...Can I move in with you and Mr. H.? I'll wash the dishes....
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