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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 6 servings.
3 T. unsalted butter
1 Spanish onion, coarsely chopped
1 carrot, coarsely chopped
2 stalks celery, coarsely chopped
3 cloves garlic, finely chopped
2 1 1/2 lb. live lobsters
3 1/2 c. water
1/4 c. dry sherry
2 c. white wine
8 sprigs parsley
8 sprigs cilantro
1 bay leaf
8 white peppercorns
2 roasted poblano peppers, peeled, seeded and pureed
salt
2 c. whipping cream
1 c. milk
2 T. honey
Freshly ground white pepper
Toasted Corn Relish
Heat butter in a large saucepan over medium heat.
Add onions, carrots, celery, and garlic and cook until soft; do not brown.
Plunge a knife between the eyes of the lobsters to dispatch them.; then split them in half lengthwise, and remove the sand sack.
Separate into tail, claw, and chest pieces; add sections to the vegetables.
Add 1/2 cup water and cover the pan with a lid for 4 minutes.
Remove lid and allow the water to evaporate, then turn off the heat.
Remove lobster pieces from pan and set aside.
When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.
Chop the shells into smaller pieces and return to the pan; add sherry and ignite.
When the flames subside, add wine and reduce by half.
Add 3 cups water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.
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.
Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat.
Place the cream and milk in a small saucepan and reduce by half.
Add the cream to the soup and cook until just heated through; season with honey, salt and pepper.
Ladle into bowls and garnish with Toasted Corn Relish.
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SEAFOOD - LOBSTER GREEN CHILE BISQUE
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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 6 servings.
3 T. unsalted butter
1 Spanish onion, coarsely chopped
1 carrot, coarsely chopped
2 stalks celery, coarsely chopped
3 cloves garlic, finely chopped
2 1 1/2 lb. live lobsters
3 1/2 c. water
1/4 c. dry sherry
2 c. white wine
8 sprigs parsley
8 sprigs cilantro
1 bay leaf
8 white peppercorns
2 roasted poblano peppers, peeled, seeded and pureed
salt
2 c. whipping cream
1 c. milk
2 T. honey
Freshly ground white pepper
Toasted Corn Relish
Heat butter in a large saucepan over medium heat.
Add onions, carrots, celery, and garlic and cook until soft; do not brown.
Plunge a knife between the eyes of the lobsters to dispatch them.; then split them in half lengthwise, and remove the sand sack.
Separate into tail, claw, and chest pieces; add sections to the vegetables.
Add 1/2 cup water and cover the pan with a lid for 4 minutes.
Remove lid and allow the water to evaporate, then turn off the heat.
Remove lobster pieces from pan and set aside.
When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.
Chop the shells into smaller pieces and return to the pan; add sherry and ignite.
When the flames subside, add wine and reduce by half.
Add 3 cups water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.
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.
Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat.
Place the cream and milk in a small saucepan and reduce by half.
Add the cream to the soup and cook until just heated through; season with honey, salt and pepper.
Ladle into bowls and garnish with Toasted Corn Relish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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