Lobster And Green Chile Bisque With Toasted Corn Relish
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 medium
Onion (spanish, coarsely chopped)1 large
Carrot (coarsely chopped)2 stalks
Celery (coarsely chopped)3 cloves
Garlic (finely chopped)680 g
Lobster (live)1 cup
Sherry (dry)2 cups
White Wine8 sprigs
Parsley8 sprigs
Cilantro1
Bay Leaf1
Salt2 cups
Heavy Cream1 cup
Milk2 tbsps
Honey1 cup
Red Onion (finely diced)2 tbsps
Lime Juice (fresh)1 tbsp
Olive Oil2 tbsps
Tarragon (finely chopped fresh)Directions:
1
Heat butter in a large saucepan over medium heat
2
Add the onions, carrots, celery, and garlic and cook until soft
3
Do not allow them to obtain color
4
Plunge a knife between the eyes of the lobsters to dispatch them
5
Then split them in half lengthwise, and remove the sand sack
6
Separate into tail, claw, and chest pieces and add the sections to the vegetables
7
Add 1/2-cup water and cover the pan with a lid for 4 minutes
8
Remove lid and allow the water to evaporate, then turn off the heat
9
Remove the lobster pieces from the pan and set aside
10
When cool enough to handle, remove the meat from the tails and claws, and reserve the meat
11
Chop the shells into smaller pieces and return to the pan
12
Add the sherry and ignite
13
When the flames subside, add the wine and reduce by half
14
Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes
15
Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups
16
Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat
17
Place the cream and milk in a small saucepan and reduce by half
18
Add the cream and cook until just heated through and season with honey, salt and pepper
19
Ladle into bowls and garnish with Toasted Corn Relish
20
Preheat the oven to 400 degrees
21
Preheat grill to high
22
Remove ears from water
23
Roast corn for 10 minutes
24
Remove from the oven and grill in the husk for 15 to 20 minutes
25
Peel the husk away, and cut corn away from the cob
26
Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon
27
Season with salt and pepper, to taste