Lobster And Corn Bisque
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
8 sprigs
Thyme1 tbsp
Black Peppercorn1
Salt1.5 cups
Heavy Cream1 cup
Butter4 tbsps
Parsley (chopped fresh)Directions:
1
Prepare the lobster: Cook the lobsters in boiling salted water for 3 to 4 minutes, or until slightly underdone
2
Remove from the water and let cool slightly
3
Remove the lobster meat from the shells, reserving the meat and the shells
4
Coarsely chop the lobster meat
5
Prepare the corn: Remove husks from the corn and cut kernels off the cobs
6
Reserve the corn, cobs, and half of the husks
7
Make the bisque: Place the lobster shells, corn cobs, husks, bay leaves, thyme sprigs, and peppercorns in a stockpot and add enough water to barely cover
8
Simmer for 45 minutes, then strain through a fine mesh sieve, discarding the solids
9
Place the broth in a large saucepan and simmer over medium heat for 45 minutes, or until reduced to 1 1/2 quarts
10
Season to taste with salt and pepper
11
In a small saucepan, place half of the corn kernels and the heavy cream
12
Cook over medium heat for 10 minutes, or until the cream is reduced to about 1 cup
13
Remove from the heat and puree until smooth
14
Season to taste with salt and pepper
15
Cook the bacon over medium-low heat for 10 minutes, or until the fat is rendered but not brown
16
Remove the bacon from the pan and discard
17
Saute the remaining corn, the potatoes, and onion in the bacon fat over medium heat for 10 minutes, or until the potatoes are tender
18
Drain any fat from the pan, add the pureed corn mixture, and cook over medium heat for 5 minutes, or until thick
19
Add the lobster stock in small additions until the desired consistency is reached
20
Add the lobster meat to the pan and whisk in the butter just prior to serving
21
Ladle the soup into 10 bowls and sprinkle with the chervil leaves
22
Top with freshly ground black pepper to taste
23
Preheat the oven to 400 degrees
24
Slice each piece of bread on the diagonal into triangular pieces
25
To shape each crouton, slice off the crust on one side of the triangle, then make a parallel slice, removing a corner of the bread
26
Trim the remaining crust with three small cuts to make a wedge
27
Spread the butter with your fingers in the center of a cookie sheet
28
Press each wedge into the butter and rub gently to coat on one side, then turn it over, buttered side up
29
Arrange all the wedges on the buttered area of the sheet and place in the oven
30
Toast the croutons for 8 to 10 minutes, until nicely colored and crisp
31
To serve, pile the fresh parsley in a small mound
32
Dip the point of the toasted wedge into the beef-stew sauce, then press the moistened end into the parsley to coat
33
Arrange 2 croutons on every serving plate or bowl of stew