Lobster, Corn and Potato Bisque – GFCFSF
December 26, 2012
Lobster, Corn and Potato Bisque - GFCFSF
4 tablespoons GFCFSF margarine, bacon grease or oil
1 cup minced onion
2 stalks chopped celery
4 cloves minced garlic
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon cayenne
2 bay leaves
1 cup corn kernels (from 2 ears corn)
2 large or 4 small, red potatoes, cubed small
2 ounces GF dry sherry
4 ounces GF brandy
2 cups lobster stock**
12 ounces MimicCreme or Cashew Cream
1/2 pound cooked lobster meat, diced
1/2 cup crispy cooked bacon (optional)
1 tablespoon cornstarch or arrowroot
1 tablespoon water
2 tablespoons chopped chives, optional
Heat the oil/margarine in a large heavy pot over medium heat.
Add the onions, celery, garlic, salt, cayenne, tarragon, thyme, salt, pepper and bay leaves and cook, stirring occasionally, until the onions soften, about 6 minutes. Add in corn, potatoes, sherry, brandy and stock. Stir well and let simmer 15 minutes.
Add cream to soup and simmer 5 minutes. Dissolve cornstarch in water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Add bacon, if using. Taste and adjust salt and pepper, if needed. Remove and discard the bay leaves. Ladle soup into bowls. Garnish with chives.
**I only make this once a year, after we have lobster for Christmas or New Years so I don't need to go buy a whole lobster for this dish but you could certainly do so. The recipe for both ways is below.
To make lobster stock from last night's lobster dinner:
I usually buy 1.5 pound lobsters for dinner so there is some left over meat for this soup the next day but you could easily buy another lobster, or just a tail to finish this out.
*If there are chunks of tail, set them aside and don't add in until end of soup recipe, don't add it into the lobster broth pot or it will be overcooked and turn very tough.*
In a large pot, combine all of the saved lobster shells, heads and carcasses, cover with water and boil, covered 3 hours. Remove shells and set aside to cool. Pick all remaining meat and save for soup. Chop up tail meat and add to picked meat. Discard shells.
To make lobster stock with NEW lobster:
Steam (not boil) a lobster 11 minutes in 3 cups water. Remove and set aside to cool. Pick meat off lobster and chop. Discard shells. Use the water in the bottom of the pot as broth.