You know, it's funny. Down here in The Florida Keys, we are all Ga Ga for fresh Caribbean Lobster. Hell, our Local economy practically goes into Dark Black during Mini Season. Add to that the cost of gear, boats, bully nets...there is a lot of money spent to catch these critters.. We love our tails...yes I said tails. And THERE is the Rub!! Most people THROW AWAY the tastiest part of the Lobster....The Head!!!Now don't go getting squeamish on me. Yes I said Head. In many animals, the meat and flesh around the head are some of the most FLAVORFUL on the animal. If you did not know it was "Head Cheese" and had a slice you would probably think it was a fantastic cold cut. That being said, the HEADS of the Lobster are in my Opinion the Key to a great Lobster Bisque and stock. I can not tell you how often I see them discarded. Also a little hint, they make great Chum....more on that later.
So, The Conchquistator's Lobster Bisque:
The first thing to know is that I take the long way around to make my Bisque. I am sure there are quicker
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| Getting My Tasty Ingredients Ready |
This process from start to finish take about 3 1/2 to 4 Hours. It also helps if you have a tripod Burner that you can use outside to create the stock.
The first step is to separate the tails from the heads and prepare the tail meat to your favorite recipe, but save some for the Bisque at the end. Now, the Heads, the glorious Heads.. Break off the antennae at the second joint and discard. Then, cut the heads, in half, lengthwise. Yes it might be messy, but Butch up! With your a knife or spoon, lightly loosen some of the innards, known as tomalley, but do not remove. Now, place in a large stock pot and cover with water. Use at least 12 cups of water to cover, if it takes more that is fine but we need 10 cups for this recipe. Throw in about 1/4 cup of olive oil, key lime halves, and 2 Bay leaves. Bring to a hard rolling boil, then reduce heat, add in 12 oz of tomato paste and simmer for 1 hour 45 minutes, stirring every so often. Now kick back have a cocktail and or cigar and let the heads do their magic!
While we are waiting, here are the other ingredients:
20 oz Tomato Paste ( I usually get a 12 oz can and 8 oz can)
2 cups chopped red onion
2 cups chopped celery, if you can, throw in a few leaves
2 cups chopped carrots
2 sprigs Thyme
2 Bay Leaves
1 Key Lime, cut in half
1/2 teaspoon Saffron
6 cups of Heavy Cream
1 Cup of cream Sherry
2 tablespoons for fresh ground black pepper
1/4 cup of cornstarch
1/4 cup of Olive oil
OK, now that you have created some awesome Lobster Stock, lets strain it. Remove as much of the lobster shells and large pieces as you can with tongs. If you are a fisherman, keep those parts they make great chum. Now using a really tight strainer or sieve, drain stock into new pot. I usually double strain, as I want it to be as much pure liquid as possible. OK put this aside, you should have about 10 cups or more of nice red stock.
In a sauce pan, combine the chopped veggies, thyme, saffron, pepper, and 4 cups of your just made stock. Heat on high for 15 minutes, stirring often. Now add lower heat to simmer and add 8 oz Tomato paste and heat 30 minutes.. This creates some nice earthy veggie flavor. When complete, strain into original stock. Then I like to strain the whole batch once more, trying to have pure liquid.
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| Liquid Gold!!! |
You now have Liquid Gold!!! you can enjoy it now, but what i prefer to do is put it in the refrigerator for 2 days, Then have it. Letting flavors marinate. You should have about 9-10 cups or more.
When ready heat up bisque and add chunks of tail meat and a little chopped parsley.
Man, I love being in The Keys where such delectable treats are right here off our shores!!
Bon Appetite!
Work with an Agent who will cook you up a great deal. Put the experience and expertise of The Conchquistador to work for you! For more information on the outstanding real estate opportunities that exist in the Keys, call me at 305.439.7730 or email me at DropAnchor@TheRealEstateConch.com.
