Lobster Bisque 101
Crack lobster shells and put meat in one container and roe/tomalley in another small container
IMG_3991 by Joeyfishing, on Flickr
IMG_3993 by Joeyfishing, on Flickr
Shred carrots, cut leeks, celery, onion, shallots and garlic, mix together
IMG_3990 by Joeyfishing, on Flickr
Melt butter in large saucepan and cook just the lobster shells until brown bits stick to bottom (do not burn butter)
IMG_3994 by Joeyfishing, on Flickr
IMG_3995 by Joeyfishing, on Flickr
Add vegetables and saute for a bit longer (2 minutes or so)
IMG_3997 by Joeyfishing, on Flickr
Add booze
IMG_3996 by Joeyfishing, on Flickr
Bring to a boil, to let some steam off then add chicken stock and a can of tomato paste, let simmer for 30 minutes
IMG_3999 by Joeyfishing, on Flickr
In the meantime, heat more butter, add the roe and tomalley and cream. Whisking constantly. Take off heat and let stand
IMG_4003 by Joeyfishing, on Flickr
IMG_4004 by Joeyfishing, on Flickr
Strain the roe/tomalley/cream mixture through a sieve
IMG_4008 by Joeyfishing, on Flickr
Strain the lobster/veggie mixture into another pot through a strainer (discarding everything but the liquid base)
IMG_4005 by Joeyfishing, on Flickr
Add the roe/tomalley/cream mixture to the soup base (and whatever spices you like). I like garlic and onion powder, dill and paprika and some salt and pepper. I may add an oxo for more flavor.
IMG_4009 by Joeyfishing, on Flickr
Add the already cut up lobster meat and top with cut chives and a bun
IMG_4010 by Joeyfishing, on Flickr