Okay, for Christmas Eve, we're going to have cocktails and heavy appetizers: Crab Stuffed Mushrooms, Shrimp Toasts, and maybe a Spinach and Sun-dried Tomato Torta or just a variety of meats and cheeses with fresh bread and crackers.
The main event will be a lobster bisque. Here is the recipe from the new Holiday Menu book. Does someone have a better....tried and true one they would recommend? Or do these flavors sound right to you? (We've never had fennel. I plan to "taste" it at the grocery store, just in case. If I like it, I may change my salad.) It will just be us and the kids. Everyone is pretty used to Mom's cooking experiments, but it IS Christmas Eve dinner.
Also, if I make this Tuesday, the lobster should hold fine until Wednesday night...right?
It says serves 7, but with just salad and bread, should I double it? Or do you think this will suit for a main dish?
Finally, would I hold the bisque before or after adding the cream and lemon juice?
Lobster Bisque
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lobster tails -- halved
4 cups water
2 tablespoons olive oil
2 cups dry white wine
3 cups low sodium chicken broth
1 cup fennel -- chopped
1/2 cup shallots -- chopped
1/2 stick butter -- unsalted
1 tablespoon tomato paste
1 cup tomato -- peeled, seeded, and diced
2 tablespoons brandy
2 tablespoons long-grain white rice
1 teaspoon paprika
1/4 teaspoon cayenne
1 bay leaf
1 sprig thyme
1/2 cup heavy cream
1 teaspoon lemon juice
salt -- to taste
1 tablespoon butter -- unsalted
fennel fronds -- for garnish
Steam lobster tails in a steamer basket inside a large pot with 4 cups of boiling water for 5-7 minutes. Remove tails; reserve water for stock. When cool enough to handle, gently remove the tail meat with a fork, being careful to keep the meat intact. Chill lobster until ready to use, reserving shells.
Saute lobster shells in oil in same pot over medium-high heat for 5 minutes, stirring occasionally.
Deglaze with wine, then add broth and reserved lobster water. Bring to a boil, reduce heat to medium-low, simmer until reduced to 6 cups.
Strain stock and set aside. Saute fennel and shallots for the bisque in the same pot in 1/2 stick of butter for 5 minutes. Add tomato paste and cook 1 minute. Stir in reserved stock, tomato, brandy, rice, seasonings, and herbs; simmer 40-45 minutes. Remove bay leaf and thyme sprig.
Puree bisque in two batches. While blending, leave the lid slightly ajar (so steam can escape), and cover with a towel. Return bisque to the pot. Add cream and lemon juice, and season with salt. Keep warm over low heat until ready to serve.
Saute lobster meat in 1 tablespoon butter over medium-high heat just until warmed through. Slice tails into 1/2-inch pieces and arrange on top of bisque. Garnish with fennel fronds. Serve immediately.
Thanks in advance.
The main event will be a lobster bisque. Here is the recipe from the new Holiday Menu book. Does someone have a better....tried and true one they would recommend? Or do these flavors sound right to you? (We've never had fennel. I plan to "taste" it at the grocery store, just in case. If I like it, I may change my salad.) It will just be us and the kids. Everyone is pretty used to Mom's cooking experiments, but it IS Christmas Eve dinner.
Also, if I make this Tuesday, the lobster should hold fine until Wednesday night...right?
It says serves 7, but with just salad and bread, should I double it? Or do you think this will suit for a main dish?
Finally, would I hold the bisque before or after adding the cream and lemon juice?
Lobster Bisque
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lobster tails -- halved
4 cups water
2 tablespoons olive oil
2 cups dry white wine
3 cups low sodium chicken broth
1 cup fennel -- chopped
1/2 cup shallots -- chopped
1/2 stick butter -- unsalted
1 tablespoon tomato paste
1 cup tomato -- peeled, seeded, and diced
2 tablespoons brandy
2 tablespoons long-grain white rice
1 teaspoon paprika
1/4 teaspoon cayenne
1 bay leaf
1 sprig thyme
1/2 cup heavy cream
1 teaspoon lemon juice
salt -- to taste
1 tablespoon butter -- unsalted
fennel fronds -- for garnish
Steam lobster tails in a steamer basket inside a large pot with 4 cups of boiling water for 5-7 minutes. Remove tails; reserve water for stock. When cool enough to handle, gently remove the tail meat with a fork, being careful to keep the meat intact. Chill lobster until ready to use, reserving shells.
Saute lobster shells in oil in same pot over medium-high heat for 5 minutes, stirring occasionally.
Deglaze with wine, then add broth and reserved lobster water. Bring to a boil, reduce heat to medium-low, simmer until reduced to 6 cups.
Strain stock and set aside. Saute fennel and shallots for the bisque in the same pot in 1/2 stick of butter for 5 minutes. Add tomato paste and cook 1 minute. Stir in reserved stock, tomato, brandy, rice, seasonings, and herbs; simmer 40-45 minutes. Remove bay leaf and thyme sprig.
Puree bisque in two batches. While blending, leave the lid slightly ajar (so steam can escape), and cover with a towel. Return bisque to the pot. Add cream and lemon juice, and season with salt. Keep warm over low heat until ready to serve.
Saute lobster meat in 1 tablespoon butter over medium-high heat just until warmed through. Slice tails into 1/2-inch pieces and arrange on top of bisque. Garnish with fennel fronds. Serve immediately.
Thanks in advance.
Daphne
Keep your mind wide open.
Keep your mind wide open.