MMMMM-----------------------LOBSTER FUMET----------------------------
3 c Water
1 sm Onion; minced
1 Bay leaf
1 Thyme
2 ts Fresh parsley; snipped
MMMMM---------------------------BISQUE--------------------------------
2 sm Potatoes; peeled and diced
1 sm Celery rib; thinly sliced
1 1/2 c Lobster fumet
2 tb Butter
3 tb Flour
Lobster coral
1 1/2 c Milk
3 tb Sherry; or to taste
1 lb Lobster meat; approximate
1 c Cream
Salt, pepper, and fresh
- nutmeg; to taste
Start with two small cooked lobsters, or even better, use the
bodies of several lobsters, saved from a lobster dinner. Pick the
meat from the shells--all the meat, including that in the carapace.
Eat the tomalley or save it for lobster sauce; reserve the orange
coral. Crush or grind the shells and place in a saucepan with the
onion, bay leaf, thyme, and parsley.
Add water and bring to a boil. Simmer for 45 minutes, seasoning to
taste with salt and pepper. Strain through cheesecloth into a bowl
or pyrex measuring cup, discarding shells and fragments. This fumet
may be prepared up to 2 days in advance; refrigerate the fumet and
the picked lobster meat separately until needed.
Preparing The Bisque:
Peel and dice 2 small potatoes. Thinly slice a celery rib. Place
the vegetables into a saucepan; add 1-1/2 cups of lobster fumet and
bring to a boil. Turn down to a simmer and cook gently until
potatoes are done but not soft, 7 to 10 minutes. Set aside and keep
warm.
Mash butter and reserved lobster coral together with a fork until
smooth. Melt in a saucepan, then add flour and stir well to make a
roux. Simmer the roux for a few minutes, but do not brown. With the
coral in it, the roux will look somewhat orange.
Add milk and turn up the heat to medium high; cook, stirring
constantly, until smooth and thickened. Stir in reserved lobster
fumet and potatoes. Add sherry to taste. Stir in lobster meat and
continue to heat gently for a few minutes to heat through.
Just before serving, stir in 1 cup of fresh cream. Keep hot but do
not allow to boil. Add salt, freshly ground black pepper, and
freshly ground nutmeg to taste, and serve immediately.
Serves 3 or 4 with a nice crusty bread on the side.
