Lobsters are one of my favorite crustaceans to eat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTsNLipWY_tfp5Y729op0mJn8py9M9n8Vr_2vR9jl7efpN1TI4MZNAWSKdqy6Ijqan3xk3w3rkNjy4gSWtAqiPFE7Q-Ojb9HiPJBZYd6zIecmKSddb8fb0yiyHwPmCMYf4x0ncS9250U/s400/DSCN6671.JPG)
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."
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhn7V6GdmGG6hrr_Er_hW8ayRg2G1eYpZjsI66xtTda01w64FR7rk88ke9lwQNl_Vl44ubiBR6UpDvT87VLsPm73ZRMyOl8cHDUe8Fw7A5bSfiaLX8VFUqqiKyF9nw2JbUg5RcYrAnoVo/s400/DSCN6673.JPG)
I have a thick cream soup,
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHhfKn6KnHaqfID_U4QRFQnCu1pRltg1mu9m2pR-bh4v4g3AEaY0NFTUMWNEo8oDIFatWkGWZsQWHK8SI45OZDQWQban9IIqqias54XZUzH-zftiXPWBIQkQMra7NUOXJivyFDQBMqc4/s400/DSCN6297.JPG)
Meet Kendall, Brooke, and Phoebe.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDeCMvmwkPsnE5TbU7tdhOBRhJVgGOPMS4s1XzZ55Ml9QaouoQztgV3-6XZ80mkhAi0fGe_vV3XA5Z5gEqV5NExHNlFTp4AiTwzDhe-Hv65QfGzxSBs3NyYYH2kd-SUuscJQdJDQQNFQ/s400/DSCN6454.JPG)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRyIOcxlim_KKWxplsaiti07C4WnEnoCIi0xVCy9AmG06LhDqw8r_I79krk8JhNp0ntLCZao_DMrZnuLsqXV45YjXAYtRmIChyHTI88_Od-saFLtlvmDuPYzNVFWf9oYgX8V9EPlflHk/s400/DSCN6456.JPG)
I dumped the lobster shells into my pan
with LOLUB and ELBOO.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWotwyyFmeAI3P_w6Q7PdxvJk8w1QYxVOyb_iF0vigsGcb_nezaBV5vopEgdG3zm0Ol0-hEQ9Oa3dgagYuqa1Yt_ImQsUcNyDa363Ah-Sr0dSjNGjFElI7z6QRJz4cDIKtqIZw9qGNyw/s400/DSCN6457.JPG)
Start cooking over medium high heat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA5mwYjV7GCvwMsDu605ta2y399qJdenjhaIcrUYzyD0Ghyp49yhzSItjE7LSTH55PlESN4gsbJNeY2OXdP5JiTTJ5IqCz3MlhjcABkskKkdskkw2bZbS87txgybFU8TSxwblWf1wJMw/s400/DSCN6458.JPG)
Mr. Hawthorne had picked crabs earlier,
so I'm using the crab shells too.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjHrWjet1OPr3QQbM3M4kRYDwRST4Q3b73LWEJLaJfxelPk7F3TTCPQcTf11QTUrnL32fXuMhyphenhyphenWLKl5QkrfXkyeXLYkViekKl8U9qVCC1qsmZ51ycvHFA4UpbfmsohT7XcNE-O6K8kj0/s400/DSCN6460.JPG)
I cooked the shells for about 20 minutes in the
oil and butter, crushing the shells to release more flavor.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLhI4PUzFsqDC8NLeVBOnto-hApuimmCPofTndN5OQqDHrrVf6B8LAUUPyRAEnDmfLSx-WjyhUbu6CQ9O2JsuPoAb3fRusELG_tdSQFRy2dAwjfe-QQcfjjy696sF2nBSyq3sEjRrTuM/s400/DSCN6461.JPG)
Keep crushing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CF8ETd3L9dYh_U9v2pmcbDHG5JuQ4mxLng5ebnQ_i6htEeh-L5IwEdcpw8KIFys7ffAj4gEZ-R3Y8JxXyT7xnIfAL3FepUoaC1Ec8ataC4U3wbItRc5i9lM9JM6oCdXr1xW9IA9JHQY/s400/DSCN6465.JPG)
After about 20 minutes,
I added in some bay leaves ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCeupzt9jymmIguDFRM100OJ7veXMcrDLaCzfY_cnHfsBRheaXpc866TOaf5R2PKMEDLxtwLPvEeCgph2BGe4G_pi9jBFyElxTJ8pHiCEWZsaP9RJC13oymJSy-QumyzFBYy_-9Dakbc/s400/DSCN6468.JPG)
... and 4 quarts of water to cover the shells.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVU-PGXCyGceJ9UY21XR-6z3dYBhhSmQ9Zjf7TG0i0qHoHEpLqfG7i-ECH6jFKOOReb1RdZAa9ZL7WCJ70M2C_Kre336CTeG4T_dfcgzqqzF6C9WVaMX2h38CF4X2PpwP37epuKBeu_NA/s400/DSCN6471.JPG)
Add in about a tablespoon of peppercorns.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodGhlwiL4bwU6vJQ7Un_JWd62i73S47s-TX5qkcO2lpkAmWzfP-wSGQ6uuBLpzqQfh4TYVoR67it2JGnYQjSFi3PNJIm9aovgP3oxDegyUHcq3reUYbNyNCSsH9HO9YUs9k3gvaWW-gI/s400/DSCN6474.JPG)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwTDy5ZzknnRW-GK_R63GQKWjKEyf2RpBcfQkgt6rO21LkKWR__LoPeFDjKgxIbsKDV3G8G0cmyhhOOSJcZp0j_nfqiYhPRVaMMwL-MfpyxaZ_eLB1ROGwG6GqYCknPwJJFkwoAxxQUo/s400/DSCN6479.JPG)
Mr. Hawthorne bought the chinois for my birthday.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMYeq87JlrfuFzXsBW7oO5lX68tzN_Y8O-pT_HPVeQ9cfNpg4M-oxP_kvPAym9VR1rjg8VJkcJr35-bIVB6XaTJGqmZgHlG1xUNItfjaocAOldaZxIjpunV00loTklb80rZmsrLpu3kc/s400/DSCN6480.JPG)
I strained the lobster and crab broth through the chinois.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZMawYenK2NzDRcZSPpeCHWTtEbE73sBrIOCCjlKGpqYnfN7Wc4t2mOoenPstvI87eXVKeKNZf_-kfHSzh2Z42UMckKqOGyYa_qSCyz-SUxEDRf6wsjyMtHb-y2nYlR9KOfme8yldtSE/s400/DSCN6489.JPG)
Remove any oil on the surface.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCliksFGGo3Uq8r3joXZLtHu7OlLYYo8j8vIaWQ4yWPPnPdHT2U8ZZZtNdZCw6qE_7KBxiy0DnxFTtN2q1IfCUvRuAu23p6DJ-me_n5HCNoRQdC02D1CxhSnyZ-qyO_u5Cdgq7gS8vMgA/s400/DSCN6509.JPG)
Strain again through cheesecloth.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUpgwD8r7izCSNzFK6DgYG9LZDzp_CgYCKAVSLXsnEByctwgkTIXvAJeXFcSuBTOFaAE72b8VI2KFf9FHaRb_bi8Sb1Zua1D3wEwHVQtpjLBA66dS614Q2nQxBRenlxQW2gVsjP9sZQM/s400/DSCN6462.JPG)
For my bisque,
I'm using 2 potatoes, 2 stalks of celery, two carrots,
2 cloves of garlic, and 1 onion.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhautOpK1eX_vYci7HKCAzbirMSn_1I-j84KWluUk5BbX6bEW7Kv8gM-8n-hPZnZCSFTNHibKxX4qKPiXaN-OJL7IOfTNZJXfO6E0DB4jJUjH5HNYw9Giv2mBPMfXCnmd811iF2XZICbd4/s400/DSCN6514.JPG)
Dice all the veggies.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_ef0gkLFOJPM7PyiG7PNoAHQy4F6rDvTuN7oSBP-i3rMA8ktyLaU0GEJ6TNp8eGV3qkoFSPRMYkkWHE-O-9UL8ut2z_aGN68unE71beX6x-HmQbEyFhHpdEEn_SsdFOLGb1dgWt8JG8/s400/DSCN6505.JPG)
Generally, I would use bacon here,
but didn't have any.
What I did have was prosciutto and ham.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikt482lr0ZKfzP_MorGpf8UuHtJBmCcTsGwAdnUM2hEbnh7AQfKzmgMN23zYWp0MYH5vzCaIPwEiPLjMEcW0T5IyYrOF8UhCHiU1MZT84bTeBn_EuNITITc5aUtwYUeFCZcaYcJZobljw/s400/DSCN6518.JPG)
Dice the meats and add to the LOLUB and ELBOO.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxAMTWRTs9A1_n7MTJyZIBIBjnBWBB8M6E2EqrMuxpo73-yGv1LBW7V_jzivKlTe2e6LOlYNQsI68_79yRgWGI6CP3IcydNJ-672fHT_I76izSuImQ1dEdrYaT0zIp2f2nn_2cXXPc9I/s400/DSCN6520.JPG)
When the ham and prosciutto is browned ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUXxw8gHZsfFTSRdrAfMBwsKA3AE5dPqg-nqrckrBYM6rd564Rdv5OR2k5_fhZPanfg4WlW4xgCUBVIhyphenhyphenegjsYJpG1D4JHlzun7r5G9YFp64uZNF2UsNMwVqdVkWHkT8yE_7-BB_iRRI/s400/DSCN6521.JPG)
... add in the taters ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUAuJLH6swIn0AtHc7h52PWB2gEgNPwHfkG4zKVIGnzk9HzCDFGBlcibjhZIr4iS73O8l5B5XTJPiJa4neGACZC0PMlwAMEBrOuUPg9wPb-g9HM_y7JJKrwI6Je-nXQL8hQCvBjow-8KQ/s400/DSCN6522.JPG)
... onions, garlic, and carrots ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNA37OEWZVs_36mnsVCraNcf3VqJilB2sRgwR8TNiewMvLAc5VgKddrg6vCQSJjmbqAj1fqRCw_vYSGRsm_8exlxZA0b9nOImIGM_TASQPiwM873kHycM7tL0QbuweG8vn5hXDjaRb9E4/s400/DSCN6525.JPG)
... and celery.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLsJ-uHjJq9O2fHlOVqXtlvP3E0GyXRxdz1eYo204xenOlcxuDpSw_QIdeCDsm8MhJ4azOlNGLdFi_SZFn9QUTfI7DzcqRNSmeGYOfNdoZRl2b0SCLrPJgd9ml5mVwtgsbXWDAHUv6d4/s400/DSCN6526.JPG)
Saute for a minute or two.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPGu4b0mDvfr6JcAVffjTsRjX5shfBOE56hfWv-30MgU5EGLpGdyZ0O2LavxsfEfqCBbrU1re5kTY-idcGC9lip8wZxv1HQpTR0AQh8YV4k_wXCFcx1boMpZU8RjKoJAHaSGAljIoBm0/s400/DSCN6527.JPG)
Pretty veggies.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVfnMVfeO11-_zUSk-i-Rc7ZFFRW3OXRrO95bjQUkpLRK8wQ7UC6cUT0r_jxFBYMZ-eYIp0HL2NRptyyC5ptFuYyf47TITlbwmzsSdqcJ7DKTJyk9jPSGHHULW0zxDyIEISt1UpkuOFk/s400/DSCN6530.JPG)
Next, I added in 3 cups of water or enough to cover
and simmered until the potatoes were tender.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hkWRlgihyphenhyphendltZukTvA3e3rf_w1Uy22AejAIrbKy4gsJFNAQKxBhhHKzVP1Gk_4rvIVsk-JDYidkSF0if1MN6kkW6xjcsImRz6o-zcguP0rwQmbYovd4iF7RpMH71qX27ssWbfe2DYLg/s400/DSCN6532.JPG)
While the veggies were simmering,
I continued to get excess oil out of the lobster and crab stock.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKatTKHT3lBmY3yKRfIFRqbg0iasgPselCYHcQv88eVXIRxHhtg6TbRoeaJTqlWLJGLRkgbnkOXeATmNRHXrdjiR5qH7shz8KuHmolK-DF8L5OM2_0dDuw0z8MxNpps0CXalHj3JwCOg/s400/DSCN6533.JPG)
Discard the excess.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcRx3fXb8weBy44glku9s0SNPOBH_trNNw8O1AbVsgylrs2NzsEYhkBQnkaFQjGsxqm4AEcmKDLADYogONS6Yn8r45TH88XpIMafVRF37JNw81tXw4Z8gf9IF4Ji7DfCIKiOceo3_I9I/s400/DSCN6541.JPG)
When the potatoes were tender,
I added in two tablespoons of tomato paste.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDOSm6y6gHX_S2YbnEg6dSXvsiew4TeJBPfit7IaML2yyzcN5RyYk7T7dcK7sNWG26CzRnDGZtfT4G1_tWHUXKT2uh6Dp9qIbMP2s_KR9NH0qljJl4ryuEaBLG9aUZnfRc9u6r1LX17w/s400/DSCN6585.JPG)
Add in 2-3 cups of lobster/crab stock.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5mQEgSGE9m_xLvOYfamvdzt09G29mQ1WuYi8FN30FKyDe92oJYu27W-p2fxXfj182igVNUtfDyPiIlhTnwi9KbPpnZp-jev0ZY8nJeHCI4fgzqZ8Vigw1sYNVR0D7f3mfD8bPbif_Po/s400/DSCN6591.JPG)
Add in 2 cups heavy cream.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6ajrLpAQhmu_eAefG-HcdXViYWpu9kApRMxse29K6LSPU5-7c0R-LgyKirIbADlXjWX6BxznksgV-pkwFn0pcKrpNfc-YXx9foNnwNMAaARtAywr9Z-NSjhiCUPgCr-X6IgHy7bXZX8/s400/DSCN6595.JPG)
1/4 cup wine going in.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhX3gcU1QNGfE8vu2Aecmzfa4WYug9D3NdUoKhmBG7N7ozWqeUYUoWnlm3gaqIZjHoPH2b2YgGqaNr2Xm1VaeGaKEl_zmLqUbGCuqWyJQ6goiBC1hBM5iJXAzgM4l0x7ZOY9P2EQywNQ/s400/DSCN6587.JPG)
My bisque needed a bit of thickening,
so I'm making a cornstarch slurry.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmT3RHyVB2G0oEoye61fx27PBTmR4T9vU7aP1y7XK0oD4_Sx8P2WSeJ5X7Jc41JoH7Rfu6heHUrsb5bEm1sITr6cZ-H1JYd3YbXKJi3CxTxC70OZe0J0eqWUCjhE3_pZpk-XiYMvQdtqo/s400/DSCN6605.JPG)
Mix 1/4 cup cornstarch with 1/4 cup white wine.
Stir to dissolve and ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbIfzqrasoRi5D5YLoFUSSCmn1gCSDnjrsv7Vce8q5nTnK-SScL5iZIskr3VXPds6T83uPRLSIJpxBd2IAVyWWKFz9zDE9QH3At2z4UeLiok6bByv59nz6u7snA88n66mvAZzVmgpw7c/s400/DSCN6606.JPG)
... pour into bisque.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ04TfnByj7r5lWVLOzAoBEmiS74Ztajpz-Ay2r2T1nf8NocnUue8oUDHSM8TTIM8kfXVz0F349Wqwk7w9Omqx0KJ-hYprio3upP4mANv0PgY6Rc0vnw-CxJPAgOMBb81mOLozIKUuv1I/s400/DSCN6596.JPG)
Here are my little pretties.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEPADm33HibVplaxhIK5L97lQKIy2Pa4HIhyphenhyphenzVOIvqIxdc8oHOTmeeU0WC1Ake4LQkf_dtQ0vGuPvREeMPPuBEJofm6wK03HNP4qtnQLTAzuu95WFkVKwqatqwIxPhHaQWEE0ThZLrzg/s400/DSCN6599.JPG)
Chop the lovely lobsters and ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6S0t128HWdYe9D3fEEM8JZ0WQlgLlzw6kWdQGJjMkHru5YO2B0r8MAHbZEiOQwEk9S5_coT6BF-bsruZftu5-rTYFi8-EE8KVm8a0ODUx03YxddeibNwmWM5AwgCEAMFe3_cLFOZto48/s400/DSCN6610.JPG)
... add to the pot.
Heat through.
Turn off heat and let the flavors marry.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEvNVxnnRm_rA_7fKLBrrvVG9NywHwK8T14EsKutDGJ09s5ydhn0zBw0MR14Z2SJ_xt6yFwLNLuOFJF2avBo3vVBe0548WgtTPsIT6My9s63W01tYTntcKdx3s8fIECwa29JikbXu3jo/s400/DSCN6625.JPG)
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?*
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwd7bxDuyMgeIeq-f3hLUNoHb3jdYFmZ-_kfHfUfo6VY4aqSbm96oWYY30FMcO2PLFqfzWX8a_VFg13yLtIEDi1o9dmoGNCSFYXn6VfYJoiRCqKSIslnvHGRVhv-PuxA5DSJkHPx8-6Go/s400/DSCN6668.JPG)
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.
4 comments:
That looks divine.
Oh man, I want some right now for breakfast!
XKT
Looks great! Did I miss the lobster rangoon demonstration?
No. Rose II, you didn't. Thanks for reminding me.
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