lovely Lobster Bisque!! Love. Love. Love! In New England this item is on the menu pretty much everywhere and quite the popular dish. Here is my inspired dish that has been on my mind for quite some time. As I was shopping in the Wholefoods market to pick up a few key ingredients for the week, i came across a bunch of beautiful lobster tails  and it was  meant to be. I picked them up right away and went straight to the register and knew I wanted to create something delicious with these lovely Maine lobster tails. I arrived home and prepared the stock with the listed key ingredients and started creating. The lobster stock is much easier than you think and is definitely worth doing yourself to create fabulous flavors in the dish. The Bisque is very flavorful, smooth and creamy. It was so good that my husband and I had two bowls of it. We were in heaven!

 

Great article from “GET MAINE LOBSTERS” on the surprising and nutritional powers of this simple SUPER FOOD ingredient. the nutritional rich content of lobster is a boost to the body’s immune system. Read on for more details.

 

The supply of zinc from lobster increases brain activity, boosts the immune system and prevents the loss of vision. It also helps cure injuries to body tissue and helps activate the reproductive system. Phosphorus from the meat of Maine lobsters contribute to the formation of teeth and bones. It increases the rate of metabolism, enhances kidney functions and can combat arthritis pain.

The intake of ‘cobalamin’ or Vitamin B12 from lobster keeps the red blood cells and nerve cells healthy. It has been linked to easing the symptoms of Alzheimer’s disease and keeps other neurological problems at bay. Copper the lobster meat protects the body against such health disorders as Osteoarthritis, Rheumatoid arthritis, Osteoporosis, Cardiovascular disease and Colon cancer. The Selenium from lobster seafood recipes triggers the activity of thyroid gland, promotes a strong immune system, and protects the body cells against free radicals during the process of metabolism. It curbs the oxidation of bad cholesterol to keep coronary artery disease in check. Maine lobsters are, indeed, are an amazing natural source of health benefits.

LOBSTER STOCK

INGREDIENTS:

4 cups filtered water

2 farm fresh celery stalks, chopped

2 farm fresh carrots, chopped

1 yellow onion, chopped

3 fresh garlic cloves, smashed and halved

2 sprigs fresh tarragon

2 sprigs fresh chervil

2 sprigs fresh dill

1 tsp sea salt, to taste

6 whole black peppercorns

2 Maine lobster tails

EQUIPMENT RECOMMENDED:

4 to 6 quart stock pot

fine mesh strainer

measuring cups/spoons

large bowl

INSTRUCTIONS:

Chop celery and carrots into three large chunks. Place 4 cups of water in the stock pot and just enough to cover the tails. Add the celery, carrots, onion, garlic, herbs, peppercorns and sea salt. Bring the stock to a boil, then add the tails. Lower the heat and let simmer for about 10-15 minutes, or until lobster is done (the tails will turn pink when cooked, about 10 minutes, depending on thickness and size).

Remove the lobster tails from the pot and set aside to cool. Increase the heat of the pot and allow the stock to reduce by half. Stir occasionally. You may remove the meat from the tails and add the shells to the pot. It will add extra flavor. Once reduced, strain the stock over a large bowl. Reserve 2 cups of the stock, cover and refrigerate. You may freeze it for up to two-three months.  When the tails are cooled, remove the meat and coarsely chop. Set aside.

LOBSTER BISQUE

INGREDIENTS:

3 tbsp unsalted butter

1 cup onions, chopped (white or yellow)

1/2 cup carrots, chopped

1/2 cup celery, chopped

3 garlic cloves, minced

3 tbsp tomato paste

3 tbsp flour

2 cups seafood stock

1 cup dry white wine or sherry

12 ounce lobster meat

1 tsp smoked paprika

1 sprig of fresh tarragon or thyme

1/4 tsp cayenne

1/2 cup organic heavy cream, or preferred style

sea salt, to taste

pepper, to taste

handful of oyster cracker

INSTRUCTIONS:

In a large stock pot, melt butter over medium high heat. Add the onions, carrots, celery, garlic and tomato paste, let sweat for about 4-5 minutes, or until translucent. Sprinkle mixture with the flour: stir to combine. Sautee for another minute.

Add the fresh stock, wine, lobster meat, paprika, thyme and cayenne:stir to combine. Cook for 30 minutes over medium high heat, stirring occasionally to prevent from burning.

Stir in heavy cream. then season, if needed.

Then puree the soup in batches with either an immersion blender or food processor. Blend until smooth and serve immediately. For a crunch factor, add the oyster cracker.

Enjoy!!

NUTRITIONAL VALUE: calories 213; Total Fat 10.3g; Cholesterol 112mg; Sodium 450mg; Total Carbohydrates 8; Dietary Fiber 1.2g; Protein 13.7g; vitamin A 43%, Calcium 8%, vitamin C 6% and Iron 4%.

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