Friday, March 18, 2011

Rosie Makes Lobster Bisque With Crabmeat.

I cleaned my freezer today. Lucky for you.
I found this lobster bisque from January, 2010.
This is velvety richness.
I also found this crabmeat mixture. It may have spinach in it. I don't even remember this. I am stoked. I have a terrific meal planned.
Take out some bacon ...
... and chop it up.
Take two potatoes, on their last legs, and chop.
A little oil in the pan.
I'd already started on the bacon in the oil. Yes, oil. After a few minutes, add in the taters.
Poke and stir around for a while.
I added a little more butter ...
... and got out some celery and onion.
Chop the onion and celery and add into the bacon/potato mixture.
Scrape up the fond.
Add in some more butter. We're making a roux here, to thicken up my concoction.
Add in some flour. Cook the flour for a minute or so.
Add in your homemade crystalline chicken consomme. Or the can o' stock.
Luscious lobster bisque going in.
I liked the drip of bisque.
I liked this bisque drippage pattern too.
I added some milk into the bacon/potato/onion/celery/lobster bisque mixture.
Here's the crabmeat dip I found. It smells very fresh. I think there's some spinach in there. And I totally cannot remember what this was leftover from.
Add in the crabmeat mixture. Taste test. Wonderful flavors. Smooth. Rich. I can taste everything - lobster, crab, bacon, potato, onion, and celery. This was the perfect meal for a cold, rainy day.
I thought I had everything going here.
I didn't think anything else was needed. Apparently Mr. Hawthorne did.
He made fried oysters. We're working on our 5th bushel.
Fried oyster with remoulade sauce. Spicy Remoulade 1 cup celery, chopped 1 cup yellow onion, chopped 1 cup white vinegar 1 oz. capers 1/2 TB fresh minced garlic 4 cups mayo 4 TB coarse ground mustard 1/2 TB Kosher salt 1/2 TB fresh black pepper 1 tsp cayenne pepper 1/4 tsp cumin 1/4 tsp coriander Process first 5 ingredients until smooth. Transfer to large bowl. Combine all ingredients and whisk until well incorporated. This makes a ton of remoulade. Adjust measurements to make a smaller amount. It's the best remoulade I've ever had. I got the recipe from Mark, the owner of Lucky 12 Tavern, in Nags Head.
This lobster crab bisque was perfect.

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