You can use lobster shells to create a flavorful
stew or stock, or as the base for memory-making homemade lobster bisque. We recommend live lobsters for you will need as many shells as possible
(not just that of the tail).
Segment the lobsters by cutting through the head and twisting away the tail and pincers. Slice the body (carapace)
and tail in half lengthwise.
In a heavy-bottom skillet, sauté the lobster pieces on high heat in the oil with the lid on, it will take about 5
minutes or until they turn orange. Remove the lobster and add the onion and carrot to the sauté pan. Lower to medium heat and cook, stirring
regularly, for about 12 minutes or until the onion and carrot are softened but not brown. Add the tomatoes, wine, thyme, and tarragon to the
pan, cover and simmer gently while you grind up the shells.
Remove the meat from the shells and set aside on a plate, saving all but the claw shells (which are too hard for
the food processor). Place the shells in the processor and grind for about 1 minute or until coarsely ground.
Add the ground shells to the tomato mixture and simmer covered for 5 minutes, or until the shells release their
flavor. Pour in the cream, bring back to a simmer, and strain through a course-mesh strainer, and then through a fine mesh strainer into a small
saucepan. Push down on the contents of the strainer with the back of a ladle or wooden spoon to release as much liquid from the shell mixture as
possible.
Cut the lobster meat in pieces so that everyone gets the same amount. Put the pieces, in portions, on a sheet pan,
and cover it tightly with plastic wrap. Refrigerate until just before serving. Thirty minutes before serving, put the lobster in the oven at its
lowest setting.
Season the sauce with salt and pepper to taste. Place the portions of warmed lobster in soup bowls, pour the hot
sauce over the top and decorate with a chervil sprig.
Yield: 4-6 servings
This recipe is from Cooking by James Peterson |
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