Скачать или смотреть 10 Pound Lobster to end the season...here's how I cooked it (Recipe #14)

The California spiny lobster season was rough this year. With all of the storms and a surgery thrown in for me, I only got 21 dives in and fell far from my goal of 106 on the season. I did beat my last season with 57 lobsters this season and 2 personal bests...an 8.2 lbs at the beginning of the season AND a massive 10 Pound lobster on my last day!

Now came the choice of how to cook this amazing creature to celebrate it and it could not be something as simple as grilling it. So I did 2 things with it. First, I made the meat of the lobster Puerto Nuevo style (boil it, cut in half, butter the top, broil) and served to family and friends.

However, the next part was going to be the challenge. I wanted to do something that is know to be fairly difficult and make some Lobster Bisque. I had the roasted shells and a good amount of leg meat left and it was a go. I watched approximately 10-15 different Lobster bisque videos and this became a conglomeration of all of them.

Ingredients:
1 10lbs lobster (or 2-3 smaller lobsters)
2 carrots roughly chopped
2-3 Celery stalks roughly chopped
1 onion roughly chopped
small can of Tomato paste
2-3 large tomatoes peeled
Pot of water from boiling the lobsters

Once lobster is boiled and the shells are baked, add the vegetables to another large pot and begging to cook them until fragrant and softer. Add Shells and stir everything around to cook more together. Pour lobster water from boiling into the pot over the shells and vegetables and add water to cover everything, bring to a boil.

After boiling for a few minutes reduce heat to simmer and leave the pot on the stove for 10-12 hours. Add tomato paste and peeled tomatoes to the pot and stir in. You will need to add water a few times throughout.

Once you feel it smells and looks rich, pour contents through a strainer to remove as much shells and vegetables as possible. I ran it through cheesecloth as well to make the broth as clean as possible. The broth should be a beautiful light chocolate brown color and smooth in texture.

To serve, ladle enough for however many people you are serving into a pot or sauté pan. I picked this up from a pretty funny chef out of New Jersey or New York. Add heavy cream to taste, and stir in while warming. Put pieces of lobster in another sauté pan with some butter to heat up the meat and to brown a little.

Add your bisque to a soup bowl, top with lobster, and viola!!!!

I hope you get a chance to enjoy this recipe.

Cheers,
Jeff

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