Maine Lobster Bisque with Toasted Pumpkin Seeds - Featured Recipe -
Featured Recipes

Maine Lobster Bisque with Toasted Pumpkin Seeds

Lobster for Thanksgiving: To tide guests over until the big feast, serve appetizer shooters or small bowls of this savory bisque, garnished with toasted pumpkin seeds. Serve flutes of a Blanc de Blancs Champagne or sparkling wine to cut through the dish’s richness and kick off the holiday celebration.
Categories: Seafood, Soups
2 qt
Step 1
2 • 1-pound live Maine lobsters
2 qt • Water
2 tbsp • Salt
5 tbsp • butter, divided
1 • Onion • diced
1 • Carrot • diced
1 • stalk celery • diced
4 tbsp • Tomato paste
4 tbsp • Flour
• Lobster stock (see method)
Bring salted water to a rapid boil. Add the live lobsters and cover, steaming 5 minutes over very high heat. Remove lobster from the salted water, and set aside. Reserve the steaming broth for the lobster stock, keeping it heated on medium-low. Remove the lobster meat, and reserve shells for stock. Dice the par-cooked meat into small pieces, cover and refrigerate.

Make the lobster stock by adding the reserved lobster shells to a large sauté pan over high heat, along with 1 tablespoon butter, the chopped onion, carrot and celery stalk, and tomato paste. Stir gently until the mixture becomes slightly golden brown. Add the dry Sherry, and then pour the mixture into the reserved warm broth. Add the peppercorns, parsley sprigs and bay leaf, and boil uncovered for 30 minutes. Strain out solids, and keep the stock heated at a low simmer.

Melt 4 tablespoons butter in a 4-quart sauce pan, and stir in flour. Cook for 3-5 minutes over medium heat, stirring constantly, to make a roux. Slowly add the hot lobster stock, constantly whisking to avoid lumps.
Step 2
1 pt • Half and half
2 cups • dry Sherry, divided
10 • Black peppercorns
6 • Parsley sprigs
• Bay leaf
• juice of 1 lemon
• Toasted pumpkin seeds, for garnish
Add the half and half, and simmer gently over medium heat, stirring often, for about 15 minutes. Add the diced lobster, 1 cup of dry Sherry and lemon juice. Adjust the seasoning with salt and white pepper as desired. Garnish with toasted pumpkin seeds.


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