Maine Lobster Bisque With Toasted Pumpkin Seeds

Name: Maine Lobster Bisque With Toasted Pumpkin Seeds
Ingredients: 2 quarts water; 2 tablespoon salt; 2 pound maine lobster (two lobsters); 4 tablespoon tomato paste; 1 tablespoon butter; 1 carrot, diced; 1 stalk celery, diced; 1 onion, diced; 1 cup dry sherry; 10 black peppercorns; 6 parsley sprigs; 1 bay leaf; 4 tablespoon butter; 4 tablespoon flour; 1 pint half-and-half; 1 cup dry sherry; juice of 1 lemon; salt and ground white pepper; toasted pumpkin seeds, for garnish

TammyPeters|Sept. 4, 2014 3:11 pm EST

3 (1 ratings)

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This delicious Maine Lobster Bisque will tide guests over until the big holiday feast. Garnish with toasted pumpkin seeds and serve as appetizer shooters or in small bowls. Blanc de Blancs Champagne or sparkling wine pairs well to cut through the dish’s richness and adds a celebratory kick-off to the holiday celebration. Recipe courtesy of Julienne Guyette-Bailey. Click Here to See More Lobster Recipes

Servings

8

Ingredients

2 quarts water
2 tablespoon salt
2 pound maine lobster (two lobsters)
4 tablespoon tomato paste
1 tablespoon butter
1 carrot, diced
1 stalk celery, diced
1 onion, diced
1 cup dry sherry
10 black peppercorns
6 parsley sprigs
1 bay leaf
4 tablespoon butter
4 tablespoon flour
1 pint half-and-half
1 cup dry sherry
juice of 1 lemon
salt and ground white pepper
toasted pumpkin seeds, for garnish

Directions

Bring the salted water to a rapid boil. Add the live lobsters and cover, steaming for 5 minutes over very high heat. Remove the lobsters from the salted water and set aside. Reserve the cooking liquid, keeping it heated over medium-low heat.
Remove the lobster meat, and reserve the shells for the stock. Dice the par-cooked meat into small pieces, then cover and refrigerate, reserving for later use.
Add the reserved lobster shells to a large saute pan over high heat with the tomato paste, carrots, celery, onions, and butter. Stir gently until the mixture becomes slightly golden brown. Add the sherry and then pour the mixture into the reserved, warm broth. Add the peppercorns, parsley spigs, and bay leaf. Boil uncovered for 30 minutes. Strain out the solids and keep the stock heated at a low simmer.
Melt the butter in a 4-quart sauce pan and stir in the flour. Cook for 3 to 5 minutes over medium heat, stirring constantly to make a roux. Slowly add the hot lobster stock, constantly whisking to avoid lumps. Add the half-and-half, and simmer gently over medium heat stirring often for about 15 minutes. Add the reserved diced lobster, the sherry, and lemon juice. Adjust the seasoning with salt and white pepper as desired. Garnish with some toasted pumpkin seeds.