October 19: National Seafood Bisque Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lobster & Shrimp Bisque
Categories: Seafood, Soups, Vegetables, Dairy, Citrus
Yield: 6 Servings

16 c Water
1 1/2 c Dry white wine
2 x 1 1/4 lb live lobsters
3/4 lb Large shrimp; shelled,
- reserving shells, and
- deveined
2 md Onions
1 Fennel bulb; chopped
- reserving fronds
4 lg Carrots; chopped
1 Celery rib; chopped
2 Bay leaves
3/4 ts Dried thyme; crumbled
1/4 c Fresh parsley sprigs
1/4 ts Black peppercorns
1 Navel orange's zest;
- removed in strips with a
- vegetable peeler
3 cl Garlic; minced
2 tb Olive oil
1/4 ts Saffron threads
28 oz Can whole tomatoes; drained,
- chopped
1/4 c Heavy cream
1 1/2 tb Pernod
1 tb Fresh lemon juice

In a large (5 to 6 quart) kettle combine water and 1 cup
wine and bring to a boil. Plunge lobsters into liquid
headfirst and return liquid to a boil. Simmer lobsters,
covered, 9 minutes. With tongs plunge lobsters immediately
into cold water to stop cooking, reserving cooking liquid.

Working over a bowl to catch the juices, twist off tails
and claws and reserve juices. Discard tomalley, head sacs,
and any roe and remove meat from tails and claws,
reserving it separately.

To reserved cooking liquid add lobster shells, reserved
lobster juices and shrimp shells, 1 onion, quartered, 1
cup fennel, half of carrots, celery, 1 bay leaf, thyme,
parsley, peppercorns, and zest. Simmer mixture gently,
uncovered, skimming froth occasionally, 1 1/4 hours.

Strain stock through a large sieve set over a large bowl
and pour into cleaned kettle. Boil stock until reduced to
about 6 cups and return to bowl. Stock, cooked lobster,
and shelled raw shrimp keep, covered separately and
chilled, 1 day.

In a kettle cook remaining onion, chopped fine, remaining
1 cup fennel, remaining carrots, remaining bay leaf,
garlic, and salt and pepper to taste in oil over moderate
heat, stirring, until vegetables are softened.

Add remaining 1/2 cup wine and boil until mostly
evaporated. Add saffron, tomatoes, and shellfish stock and
simmer, covered, 20 minutes. Add shrimp and reserved
lobster claw meat (reserving tail meat) and simmer 2
minutes, or until shrimp are cooked through. Remove soup
from heat and remove 6 shrimp, reserving them. Discard bay
leaf.

In a blender puree soup in batches until smooth,
transferring as it is pureed to a very fine sieve set over
a saucepan. Force soup through sieve, pressing hard on
solids, and whisk in cream, Pernod, and salt and pepper to
taste. Heat bisque over moderate heat until hot (do not
boil) and stir in lemon juice.

Chop fine reserved shrimp and lobster tail meat and divide
among heated soup bowls. Ladle soup over shellfish and
garnish with reserved fennel fronds.

Makes about 7 cups.

Gourmet | March 1994

Uncle Dirty Dave's Archives

MMMMM

... Not Flat! We checked. - NASA
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

October 19 - National Seafood Bisque Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Al's Soup Kitchen Seafood Bisque
Categories: Soups, Seafood, Shellfish, Herbs, Citrus
Yield: 6 Servings

2 c Dry white wine *
1 Bay leaf
1 lg Onion; rough chopped
1 cl Garlic
2 Ribs celery
1 1/2 lb Lobster
12 md Shrimp in the shell
24 Mussels; well scrubbed
12 Sea scallops
4 c Heavy whipping cream
1 c Milk
1 ts Dried thyme
1 tb Minced fresh parsley
1/4 ts Dried rosemary
1 c Fresh spinach; chopped
1/2 c Grated carrot
Salt & pepper
1/2 ts Fresh lemon juice

* Substitute one or more of these for non-alcoholic. Chicken
broth or stock, diluted white wine vinegar or cider vinegar,
white grape juice diluted with white wine vinegar, ginger
ale, canned mushroom liquid, water.

Combine the white wine, bay leaf, onion, garlic, and celery
in a large stockpot over medium heat. Bring to a boil. Add
the lobster, cover the pot and steam for 10 minutes. Remove
the lobster.

Add the shrimp, cover the pot, and steam for 5 minutes.
Remove the shrimp with tongs.

Add the mussels, cover the pot and steam until they open,
about 5 minutes. Remove the mussels with tongs, extract the
meat, and discard the shells. Discard any that do not open.

Add 2 cups water to the liquid in the pot, bring to a boil,
and then add the scallops. Cover the pot and steam for 3
minutes. Remove the scallops with tongs.

Extract the lobster meat, reserving the shells. Peel and
devein the shrimp, reserving the shells. Chop the meats into
bite-sized portions; cover and set aside.

Return the seafood shells to the pot of broth and add 2 cups
water. Bring to a boil, and then reduce the heat and simmer
for 30 minutes. Strain the broth and return to the pan.

Bring the broth to a simmer over low heat. Add the cream,
milk, thyme, parsley and rosemary and simmer until the
mixture thickens slightly, 5 minutes. Add the lobster,
shrimp, mussels, and scallops and simmer for 2 minutes. Stir
in the spinach and carrots and simmer another 2 minutes just
to wilt the spinach. Season with salt and pepper, and stir
in the lemon juice.

Serve hot.

Serves 6.

Source: The New York Cookbook, Molly O'Neill, 1993

From: Al's Soup Kitchen, NYC

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "To invent you need a good imagination and a pile of junk." Thomas Edison --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)