Having a serious love of Lobster - we were very excited to receive this recipe!
This lobster bisque recipe comes from Dr. Ken Larson - and it was Ken's wife Alison that gave us her delicious Cranberry Pumpkin Bread featured earlier.
Dr. Ken and his wife hold a special place in our hearts - as Aggie's dressage instructors - and the wonderful couple that helped find Aggie's first dressage horse (Wilhelm Tell, aka Willie) that Ken actually horse showed at Bloomfield Open Hunt and Lamplight to name a couple of show venues.
Both Ken and Alison were amazing riders and instructors - and we were all very happy to have had them as instructors in Michigan back in the day. They taught both Aggie and her daughter Josephine on a weekly basis.
Dr. Ken and Alison were trainers/partners in the business for many years until Ken journeyed down the path on to veterinary medical school. Alison continues to run Good Life Dressage (GoLD)in Nebraska. When she moved there last summer, she left behind numerous clients in Minnesota, but with all of the new technology available she is able to teach anywhere in the world via the Internet. Riders are very fortunate now to be able to have access to their trainer thanks to the Internet! Aggie will say very well from first hand experience that Alison is a fabulous instructor, patient and knowledgeable.
Ken and Alison are always posting fabulous photos of the entrees and the desserts they create - and if they lived closer we would be inviting ourselves for dinner often!
Here is the recipe with instructions:
- 1 live lobster
- Olive oil - we have some amazing ones on our site!
- celery, rough chop
- carrots, rough chop
- onion, rough chop
- tomato, rough chop
- fresh thyme
- fresh tarragon
- dry sherry
- fish bouillon (optional)
- heavy cream
- Tomato paste
- Corn starch
- Steam lobster and allow to cool. Remove and save the meat. Save the liquid, shells, tomalley, (The tomalley is the soft, green substance found in the body cavity of the lobster) and roe (The red stuff is the “coral” or tiny lobster eggs of the female lobster. It is found at the base of the body and along the tail. The roe is black uncooked, but the color can vary depending on the lobster's diet.)
- Add 1-2 tablespoons of olive oil. Add shells and sauté for 1-2 minutes.
- Add tomalley, and roe. Add sherry and brandy reduce until almost gone.
- Add the reserved liquid, onion, carrots, celery, tomato, peppercorns, and herbs. Top off with water or fish stock. Fish bouillon can be added for additional flavor. Add salt if needed. Careful if using stock or bouillon which contain salt. Bring to a gentle boil, then reduce heat and simmer for several hours.
- When the broth is done, strain and save the liquid, discard solids.
- Mix 1-2 cups of broth, ½ cup of cream, and 1 tablespoon of tomato paste per desired number of servings over medium heat.
- Add 1 tablespoon of cornstarch per cup of liquid, dissolved in a small amount of water. Bring to a gentle boil to thicken the sauce.
- Add the reserved lobster meat.
Notes from Chef Ken:
I usually steam the lobster in a pot on the stove. I use a multi-cooker which has sauté and slow cook modes for the remaining steps. I usually start first thing in the morning and let the broth slow cook on low all day. You will have extra broth. I store this in the freezer. You can make more soup without meat. Or you can use in other recipes.
I know we will be trying this fabulous recipe! Check out some of our beautiful cookware and lobster theme slate boards online that are 20% off!