... Knocked my head on a sink today and it hurts really bad, I cried for 15 min. Now I have swollen eyes and a duck egg size of a bump on my forehead *cries* so I cooked something to comfort myself - Lobster Bisque...
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| recipe adapted from Epicurious.com |
Ingredients
- 1 large lobster
- 1 medium onion
- 1 celery rib
- 1 carrot
- 1 tomato
- 1 head garlic
- 2 tbs olive oil
- 2 tbs chopped fresh tarragon leaves
- 2 tbs chopped fresh thyme leaves
- 1 bay leaf
- 8 black peppercorns
- 1/2 cup brandy
- 1/2 cup dry Sherry
- 4 cups fish stock
- 1/4 cup tomato paste
- 1/2 cup heavy cream
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
Method
1. Fill a big pan with 3/4 full with salted water and bring to a boil. Put lobster into water and cook, covered, over high heat 8 minutes.
2. Transfer lobster with tongs to a large bowl and in a measuring cup reserve 2 cups cooking liquid.
3. Chop onion, celery, carrot, and tomato and halve garlic head crosswise. In a big pan heat oil over moderately high heat until hot but not smoking and sauté reserved lobster shells and body, stirring occasionally, 8 minutes.
4. Add vegetables, garlic, herbs, peppercorns, brandy, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes. Add stock and reserved cooking liquid. Simmer mixture, uncovered, stirring occasionally, 1 hour.
5. Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids. Whisk in tomato paste and simmer until reduced to about 3 cups, about 10 minutes. 6. Add cream and simmer bisque 5 minutes. In a small bowl stir together cornstarch and water and whisk into bisque.
7. Simmer bisque, stirring, 2 minutes. (Bisque will thicken slightly.) Season bisque with salt and pepper.
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