Fall recipes: Lobster bisque

October 16, 6:32 AMTampa Inspirational Cook ExaminerJoseph Granato

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Lobster bisque for the fall. Photo courtesy closair/flickr

This bisque is definitely a winner. If you want to show off a little and really dazzle someone’s tastebuds, this is definitely one of those dishes that you want to master. One of the reasons this is an extraordinary recipe is because you use some “Liquid Gold,” which is my veal demi-glace. Anyway, this is definitely not for the cholesterole challenged cooks out there–sorry! This is just a fantatic  mango-fied version of the classic Lobster bisque recipe.

"MJM" Lobster bisque

Ingredients:

• 1 1 ½ to 2-pound chick lobster, Live Maine preferred, but any variety will do
• 2  tablespoons - unsalted butter
• 1 cup Mire Poix  (equal parts of small dice of: carrots, onions, and celery)
• 1 bay leaf
• 1 sprig of fresh thyme
• 2 sprigs of fresh parsley
• 3 oz. of good quality cognac - separated 1 oz. ... 2 oz.
• 1/3-cup dry white wine
• ¼ cup good quality dry sherry, divided in half
• 1 cup veal demi glace
• 3 Tablespoons unsalted butter
• ¼ cup flour
• 3 cups milk (I use 100% lactose free 2% milk)
• ¼ cup heavy cream
• 1 Tablespoon tomato paste - optional
• MJM cajun seasoning mixture to taste
• Nutmeg, several good dashes

Directions:

Clean and split the lobster. Remove the claw and crack them. Cut the lobster into large chunks. In a large sauté pan melt two tablespoons of butter then add the mire poix and cook until tender. Next add the fresh herbs, the bay leaf and the lobster chunks.

Sauté for about five minutes shaking the pan occasionally to loosen any good stuff that gathers at the bottom of the pan. When the lobster chunks have turned red, CAREFULLY add the cognac (with the pan OFF of the stove). If the mixture is hot enough, it may light. If not, use an extended lighter. (Or if using a gas stove, tilt the pan slightly with the edge of the pan towards the flame), ignite the cognac.

Then add the wine, half of the sherry and veal demiglace. Simmer for about twenty minutes over a medium flame. Remove the lobster from the pan and cool. Remove the meat from the shell and reserve the shell and the broth (crush the shells). Slice five nice slices of lobster from the removed meat, for garnish on top of the bisque. Dice in a small dice the remaining lobster and add the sherry to it. Reserve in a separate bowl.

Make a roux by melting the butter over a medium high heat. Next, add the flour and whisk quickly to prevent from lumping up. Constantly whip the roux until it turns to a medium caramel color. This will take approximately seven to ten minutes. (Switch arms so they get an even work out)! Anyway, bring the milk to a boil in a separate pan. After the milk is heated to a boil add the roux mixture all at once and whisk quickly so the sauce stays smooth. (In a sense, you just made a béchamel sauce which if you read the “Tips” section, you would know is a real “Mother” of a sauce)! Next, add the reserved crushed shells, stock and vegetables to the milk (béchamel) sauce and simmer for about an hour or so.

Strain the bisque through a fine sieve (chinois or china cap) discarding the shells and stuff. With the good stuff left adjust the seasoning using MJM seasoning mix, several good dashes of nutmeg and the heavy cream. Add the tomato paste if desired and the remaining cognac and Sherry to taste. Let simmer on low heat for about ten minutes.

At service ladle the bisque into nice soup bowls. Garnish with the reserved lobster meat slices and if desired fresh thyme sprigs, parsley sprigs or a few chive stalks. Ohhhh, get ready, because once you taste this, you will have more like a triple "MJM Mouthgasm"... you'll see! This recipe has converted some people... and I am not saying to what!

Today is the last day of the work week for most of us. Go out after work and get these ingredients and whip this up tomorrow. Buy some nice French baguettes and get a great bottle of pouilly fusse or a nice bottle of champagne, since we are celebrating the weekend. Don't forget to invite a few friends over so that you can share the food, the wine and the good times. Good times spent with some good friends or maybe some new friends, are the best way to spend this beautiful, fall evening.

Laissez les bons temps rouler... as they would say in Creole country or in plain English...

"let the good times roll"! Create a great weekend! Peace...

Action may not always bring happiness, but there is no happiness without action. -Benjamin Disraeli