Popular Seafood Recipes - Lobster

Lobster Bisque

Ingredients:
3 1 1/2 pound live female lobsters
2 carrots, peeled and diced
3 stalks celery, small dice
4 medium shallots, small dice
2 cloves garlic, peeled and minced
3/4 cup vegetable oil
6 tbsp butter
4 tbsp flour
1 tbsp chopped fresh tarragon
4 tbsp cognac
1 cup heavy cream
1 cup white wine
2 1/2 quarts fish stock
1 6 oz can tomato paste
Bouquet Garni with 2 sprigs fresh tarragon added
Pinch of cayenne
cracked black pepper
salt

Method:

• Cut the lobster down the center of the head between the eyes.
• Leave the tail whole.
• Separate the tail, the head, and remove the claws.
• Keep any juices, the tomalley and the roe in a bowl and refrigerate.
• Heat a 12 inch sauté pan on high heat and add the oil.
• Sear the cut pieces of lobster cut side down, and add the tail and claws whole.
• Cook until the shells are bright red and the flesh is almost cooked, about 8 minutes.
• Remove lobster from the pan and set to the side.
• Add 2 tbsp butter to the pan and sauté the shallots, carrot, celery and garlic until lightly browned.
• Add tomato paste and sauté for 2 minutes.
• Add white wine, cook for 3 minutes, whisking to evenly disperse the tomato. Add fish stock.
• Add bouquet garni and lobster to the pot and bring to a boil, skimming any froth or fat with a 4 oz ladle.
• Season with salt, pepper and cayenne, and simmer for 15 minutes.
• Remove lobster and set aside, remove boquet garni and discard.
• Melt remaining 4 tbsp of butter in a small saucepan, add flour and whisk to make the roux
• Add reserved lobster juices, tomalley, roe and chopped tarragon, and whisk until smooth.
• Add the cognac to the roux, and then 1/3 at a time, add the roux to the bisque, whisking to remove any lumps before each addition.
• Simmer for 15 minutes.
• Strain through a china cup, using a ladle or rubber spatula to force as much as possible through.
• Add cream and season with salt and pepper.
• Remove meat from lobster and cut into bite size chunks.
• Serve with lobster meat, a dollop of crème fraiche and a sprig of fresh tarragon.

Lobster Rolls

Ingredients:
4 cups of lobster meat from steamed lobsters (approximately 2 1 1/2 to 2 pound lobsters)
1 cup mayonnaise
2 ribs of celery, small dice
1 bunch of green onions, thinly sliced
2 tablespoons Dijon mustard
juice from 1 lemon
1 tablespoon flat leaf parsley, finely chopped
2 tablespoons basil chiffonier
1 teaspoon salt
1/2 teaspoon black pepper

Method:

• Combine all ingredients except lobster in a mixing bowl.
• Rough chop lobster meat an mix gently into dressing with a rubber spatula.
• Split a baguette open 3/4 of the way lengthwise and cut into 4 6-inch sandwiches. Butter the inside generously and toast under broiler until golden brown.
• Fill with shredded lettuce and lobster salad.