Lobster Bisque en Bread Bowl - Wine4Food

Name: Lobster Bisque en Bread Bowl - Wine4Food
Ingredients: 2-pound hardshell live lobster: avoid supermarket lobsters. Or substitute crabs in the shell. SAVE ALL SHELLS.; 2 Bread Bowls (having an extra one — just in case — is brilliant). Save the cored-out bits to toast and dip.; 2 Small onions, chopped roughly for stock.; 2 Small onions, minced for bisque.; 2 Carrots, cut in half for broth.; 2 Carrots, minced for bisque.; 2 Lemons, one to drop whole into the broth. One to slice for garnish.; 2 Cups purified water.; 2 Cups milk.; 2 Cups veggie, chicken, or seafood broth. (Clam broth, sold in bottles by the tuna fish in supermarkets, is a very cool, umami option.) Any combination of these works well.; 2-4 Tablespoons heavy cream.; 2 Tablespoons olive oil.; 2-4 Tablespoons butter. Not margarine.; 2 Celery sticks, cut in half for stock (* try using half of a celery root. They are just ideal for this recipe, if you dare peel one to reveal its elegant loveliness.); 2 Celery sticks or 2 heaping tablespoons of celery root, minced for bisque.; 2-4 Garlic cloves, crushed for stock.; 2-4 Garlic cloves, minced for bisque — more is fine — use caution not to overpower the delicate seafood.; 2 Glasses of a nice French Chardonnay, like High Table, for the bisque.; 2 Glasses of same Chardonnay, to serve chilled with the meal. (don’t economize on wine in a recipe like this. Some prefer brandy, which is fine to replace.); 2 Heaping teaspoons of tomato paste.; 2 Heaping tablespoons of corn starch or flour.; 2 Teaspoons white pepper (black works fine).; 2 Full sprigs fresh thyme, stems removed, for bisque.; 2 Sprigs fresh thyme for garnish.; 2 Shakes dried parsley.; 2 Capsful onion powder.; 2 Dashes of celery salt, if available.; 2 Tablespoons sea salt, with black pepper, for stock.; 2 Teaspoons sea salt for bisque.

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Living and working near the craggy, arresting beauty of coastal Maine for 30 years, has offered up at least as many memorable "lobster feeds" at my home and wit

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Ingredients

2-pound hardshell live lobster: avoid supermarket lobsters. Or substitute crabs in the shell. SAVE ALL SHELLS.
2 Bread Bowls (having an extra one — just in case — is brilliant). Save the cored-out bits to toast and dip.
2 Small onions, chopped roughly for stock.
2 Small onions, minced for bisque.
2 Carrots, cut in half for broth.
2 Carrots, minced for bisque.
2 Lemons, one to drop whole into the broth. One to slice for garnish.
2 Cups purified water.
2 Cups milk.
2 Cups veggie, chicken, or seafood broth. (Clam broth, sold in bottles by the tuna fish in supermarkets, is a very cool, umami option.) Any combination of these works well.
2-4 Tablespoons heavy cream.
2 Tablespoons olive oil.
2-4 Tablespoons butter. Not margarine.
2 Celery sticks, cut in half for stock (* try using half of a celery root. They are just ideal for this recipe, if you dare peel one to reveal its elegant loveliness.)
2 Celery sticks or 2 heaping tablespoons of celery root, minced for bisque.
2-4 Garlic cloves, crushed for stock.
2-4 Garlic cloves, minced for bisque — more is fine — use caution not to overpower the delicate seafood.
2 Glasses of a nice French Chardonnay, like High Table, for the bisque.
2 Glasses of same Chardonnay, to serve chilled with the meal. (don’t economize on wine in a recipe like this. Some prefer brandy, which is fine to replace.)
2 Heaping teaspoons of tomato paste.
2 Heaping tablespoons of corn starch or flour.
2 Teaspoons white pepper (black works fine).
2 Full sprigs fresh thyme, stems removed, for bisque.
2 Sprigs fresh thyme for garnish.
2 Shakes dried parsley.
2 Capsful onion powder.
2 Dashes of celery salt, if available.
2 Tablespoons sea salt, with black pepper, for stock.
2 Teaspoons sea salt for bisque.