Time to ring in the new year with a new recipe! A few weeks ago I got a visit from the fabulous crew of how2heroes. They set up in my kitchen again, for video number 3.
And here’s the finished video!
I got rave reviews from everyone, who got to enjoy the soup once the taping was over. I get really jealous thinking about how many delicious things they must get to try at all the different shoots they go to!
Give it a try and hope you enjoy!
p.s. If you want to have a laugh at my expense, check out the 2010 how2heroes Blooper Reel!
A few days before New Year’s Eve, I made my annual 7 fish dinner for my family. This is normally a tradition for Christmas Eve, but since we spent Christmas Eve in NY I had to wait a few days. The wait was worth it.
That morning I decided that I wanted to include lobster bisque in the menu. It’s one of my favorites, but I’d never made it before. Kristen found some good recipes online, and I ended up combining a few to get the final product. It was a long process.
One of the recipes called for four 1 pound lobsters. I couldn’t find fresh lobsters, so I got lobster tails instead. Here are the rest of the ingredients (as I used them):
Lobster and Corn Bisque
- 3 lobster tails
- fresh thyme
- bay leaves
- 2 large potatoes
- corn (canned or fresh)
- 2 cups of light cream
- 1/4 cup of butter
First, boil the three lobster tails for about 5 minutes. The recipe I had said 3-4 minutes, but I did a few more since the tails were frozen. You don’t want the lobster to be totally cooked because it will cook more in the bisque. Chop the meat into bite sized pieces and put it aside for later.
Take the lobsters out and take all the meat out. Put the shells back into the water you first boiled and add the thyme and 2 bay leaves. You should have about 8-10 cups of water in the pot (that might mean you have to pour some out before putting the shells back in). Bring the water to a simmer and let the lobster shells and herbs simmer for about an hour and a half to make the stock. It will reduce a bit.
After an hour and a half, strain the stock to get all the solids out. Put the stock aside and get started on the bisque.
Peel and dice the potatoes to about a 1/4 inch dice. Cook the bacon to render the fat. You won’t need the bacon for the bisque, so feel free to eat it. Add the potatoes to the bacon fat and cook until tender. Add the corn near the end to heat it up.
I used corn because one of the recipes I found was for lobster corn bisque and I just like corn. You don’t have to add it if you don’t want it.
Once the potatoes and corn are heated and tender, add the two cups of light cream and let simmer for about 10 minutes. Now add the stock until the bisque is the consistency you want. Then add the lobster back in and stir together. Let the bisque simmer for 15 minutes. Right before you serve it, add the butter and stir in.
At the same time as this, I was making a few other things. We had…
And there’s more. For hors’doeuvres we had fresh mozzarella with tomato and basil, calamari, shrimp cocktail, pan seared scallops, kalamata olives, and sundried tomatoes. We also made linguine with clams steamed in garlic, shallots, and white wine.
We’ll see what I come up with next year!
Oh, and another big development. Last year Kristen was my sous chef for this meal. This year I promoted her to Co-Chef for all her hard work. She made the green beans, and clams herself and was definitely a big help.