Sorry to bother you again with the lobster bisque (see previous post).But we did a kind of ballet in the kitchen, Cranky and I.
I'm so proud. And I'm still burping happy, creamy, little oceanic burps.
It was that good.
Cranky created the serious backbone for our soup. He boiled the shells and aromatics in a make-do broth of whatever was on hand. I can't believe how red and crustacean-y it turned out. He didn't know how good he could be.
Then he stepped away from the stove and I took over.
I made a roux; cooked it well so it didn't taste raw, but it stayed blond. I stirred in lobster stock, just so, whisking.
Poured the lobster "bechamel" back into the rest of the stock, and added a few blorps of cream. And a slug of sherry. Oh, a couple of gratings of nutmeg, too.
I ladled the soup into the new bowls, and tossed in the fine-diced lobster meat. (It sank; not visible in photo.)
We are so impressed by our collaboration.
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17 comments:
I've had to wipe drool off my keyboard, no fair, lunch is HOURS away.
GO SOX!
Peter: Why aren't you watching the game? Go!
xxx
Morgan: I've never had a Frenchier-smelling kitchen.
We don't have TV.
Oh, baby! Crustacean nirvana!
Did you save some for me? :-(
You make it sound so easy!
Looks divine.
Yay!
The first time I made butter from my raw-milk share, I thought, geez, after all this hard work (and little butter to show for it) there is all this buttermilk left. Uncultured buttermilk. So I cultured it and later made it into biscuits and into pancakes. OMFG.
I'm telling ya, those peasants, Frenchy or no, they have lots to teach us!
And if it's a dance you and Cranky are doing, we'd all like to cut in.
wowee... there's a good use for cream. i was just saying how i rarely 'go there' but with a bisque you just gotta. beautiful job guys. bravo!
Quelle pas de deux, or words to that effect!
beauty
Peter: Oh! Ha ha. You're excused. It's a travel day today.
Zoomie: Over the top, baby.
Dagny: Cranky is selfishly pleased to report that he deliberately only made enough lobster stock for two. Richer. No waste. ;-)
Chris: No, it WAS easy. Seriously. Easy. I think it's just all about the ingredients.
Beccy: Thank you, and it was made from -- LEFTOVERS!
El: I probably wouldn't go out of my way to make lobster bisque. But... leftover lobster shells? Oh yeah.
(I love buttermilk. Love it. I should try making butter.)
Claudia: I understand that cream might be a little scary, a little risky, for some diets. But nowadays we're seldom without a little half pint carton of cream. It can be so useful here and there. Judiciously. And it lasts a long time.
Kudzu: Tap dancin' all the way. (Or maybe it was lap dancin'. Ew.)
:D
Sam: Leftovers! Rendered into beauty.
I must add that for this very reason I always buy shrimp with the shells on- the extra work of cleaning them is rewarded tenfold by the subsequent broth made from said shells. It makes a wicked paella, or Asian soup, or risotto, or..........
Peter: And it's really no extra effort! Jeepers. I'm so into this. I should write a garbage cookbook.
I've got a bag of frozen shrimp shells and a sugar pumpkin sitting on the counter that I've been wanting to make into soup for the last few days, but I have been busy. Maybe now that I am drooling over this...
KitchenMage: Truly inspired! Shrimp and pumpkin; I can taste it.
Go! Tinker!
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