Lobsters are one of my favorite crustaceans to eat.
Notice I'm calling this a bisque. When I looked up the definition of bisque, I found this: "a thick cream soup, especially of puréed shellfish or vegetables."
but I just can't bring myself to pureeing any shellfish. That goes against my grain. I like chunks of seafood.
Here are our lobsters going into their sauna.
Mr. Hawthorne put the little buggers into a full steam bath. Their sauna lasted about 12 minutes and now they're nice and pink.
Mr. Hawthorne picks the meat out of the shell. Lobster ain't as bad as crab to pick, but it's still a bitch. I leave all the picking to Mr. Hawthorne. I'm not throwing out the shells because I want to extract as much lobster flavor as I can. First, I'm making a lobster stock.
I cooked the shells for about 20 minutes in the oil and butter, crushing the shells to release more flavor.
Bring the broth to a bare simmer, then dial it back. You never want this to boil because boiling release impurities. Keep it on the low side of simmer for about 30 minutes.
For my bisque, I'm using 2 potatoes, 2 stalks of celery, two carrots, 2 cloves of garlic, and 1 onion.
I sprinkled a little fresh thyme and tarragon in my bisque. Are you wondering what the little brown things are? Anyone care to make a guess?*
I added a few pieces of shrimp for good measure. This was deliciously creamy, velvety, and rich - full of intense lobster and crab flavors. * The little brown thingies are Lobster Rangoons. Recipe coming up.