Silky Lobster Bisque (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Tasty lobster bisque is a sliky, delicious treat. Photo: CC–Gail Frederick
Celiac.com 02/21/2017 – Want to make something special for your sweetie, whatever day it happens to be? Try this silky, delicious lobster bisque for a special romantic dinner, and you’re sure to have a hit on your hands.
- 1 pound raw lobster tail
- 4 cups fish stock
- ⅓ cup butter, softened
- 2½ cups water
- 2½ cups tomato puree
- 2 tablespoons sherry
- ½ cup heavy cream
- ⅓ cup potato starch
- 8 green onions, minced
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 bay leaf
- 4 sprigs fresh parsley
- 4 whole black peppercorns
- 2 teaspoons chopped fresh tarragon
- 1 pinch ground nutmeg
Cut lobster tail in half lengthwise.
In a stock pot on medium heat, melt half the butter, add the scallions and onion and cook for 5 minutes, until soft.
Add the carrot and cook for 2 minutes.
Add the lobster tail halves, fish stock, parsley, bay leaf, peppercorns, and the water.
Bring to a boil, reduce the heat and simmer for 20 minutes. Be sure to skim foam from surface regularly.
Remove the lobster from the stock, allow to cool a bit and remove the meat from the shells.
Set the lobster meat aside, crush the shell and return it to the pan.
Simmering for further 40 minutes. Strain the stock through a sieve lined with 2 layers of damp muslin or cheesecloth. Strain two times, until stock is clear of any particles or pieces.
Cut some thin slices from the lobster to use as a garnish and set them aside.
In a blender, place the remaining lobster meat with a bit of the strained stock, and blend until smooth.
Mix the flour and remaining butter to a paste.
Add the pureed lobster to the pot along with the flour paste, tomato puree, sherry, cream, nutmeg and salt and pepper, to taste. Mix well.
Add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens.
Reduce the heat and simmer for 5 minutes.
Season to taste and serve garnished with reserved lobster meat and sprigs of tarragon, as desired.
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Published at Tue, 21 Feb 2017 16:30:00 +0000