On The Menu: Lobster Bisque

My son, Espen, wrote out the menu for the evening.

If you don't have cheese cloth, coffee filters work.

Saffron. It's the sexiest spice of them all.

We paired the bisque with Bubela's Blend.

FEATURING: The Cooking Channel & Nadia G.
PHOTOGRAPHY & COMMENTARY: Allie Merrick

I've never attempted to make much of anything up until now - let alone Lobster Bisque. In fact, when Peter isn't around to cook, I generally go out or go without. However, I recently decided that it's time a got to know my way around the kitchen. I thought I would start with Lobster Bisque. This is a recipe that called for a LOT of ingredients. Thank goodness I had help from my sous chefs - Espen (my 12-year-old) & Ethan (my 10-year-old).

INGREDIENT ROSTER

LOBSTER BROTH:

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 6 cloves garlic, smashed
• 3 carrots, roughly chopped
• 2 ribs celery, roughly chopped
• 2 red onions, roughly chopped
• 1/2 teaspoon sea salt
• Freshly cracked pepper
• 1 ounce brandy

• 1 cup good white wine
• 6 cups organic vegetable stock
• 1/3 cup tomato paste
• 1/2 teaspoon fresh peppercorns
• 3 cooked lobster carcasses, chopped
• 2 bay leaves
• 1 handful fresh Italian flat-leaf parsley sprigs
• 1 sprig fresh thyme

DARK ROUX:

• 1 stick unsalted butter

• 1/2 cup all-purpose flour

LOBSTER BISQUE:

• 1 cup heavy cream

• 1/2 teaspoon saffron

LOBSTER MEAT:

• 2 tablespoons unsalted butter

• 3 cooked lobsters, meat only

For the full recipe, including each and every step of the directions you may click HERE. Cheers to Creamy Lobster Bisque and to Nadia G. (of The Cooking Channel) for posting the recipe!

Allie Merrick

Before the main course (Lobster Bisque), we started with a cheese plate (Manchego & Fresh Mozzarella).
To follow, we had a Sorrel Salad with sauteed shrimp, fresh blueberries, candied walnuts & Parmesan.
What's "sorrel"? That's a good question. Click HERE for a good answer.