Lobsters are available all year round but it seems like now, the middle of May, is the season of them from the fact I can find a stack of big lobsters at a local fish market.
I bought two large lobsters for $20, already steamed by a neighboring restaurant to perfection.
I don’t think it’s only me who is always pissed about the yield of lobsters.
Well, I no longer hate the bulk of lobster shells and heads.
Because I am so ready to have another fun cooking for dreamy rich soup which I love even better than lobster rolls!
Shells and heads from two lobsters
Butter, 1 tbs
2 medium onions
3 celery stalks
pepper corns, 1 ts
2 bay leaves
Butter, 1.5 tbs
Flour, 1.5 tbs
Milk or Hal and Half, 7 oz (200cc)
Tomato paste, 1.5 tbs
Medium sherry, 2 oz
Salt and pepper
1) Try to coarsely chop the heads and shell so that it will be easier to handle in a pot.
A pair of kitchen scissors will help.
If you find black, slimy stuff in the body, don’t be frightened but say YES!
That’s uncooked eggs or ovaries which haven’t moved down to the tail. It will turn red when cooked and give wonderful flavor to your soup.
2) Put 1 tbs of butter into a large pot and heat, then add the shells.
Saute the shells over high heat for 1 minutes or two, until fragrant.
3) Add coarsely cut onions, carrot and celery, bay leaves, pepper corns and 1 ts of salt. Mix lightly and add water to barely cover all the shells. Add bouquet garni if you have.
Cover and simmer for 3 hours over medium-low heat.Do not add water while simmering, and mix once in a while.
4) When the liquid is reduced by half or less, taste and see if it has enough lobster flavor. If so, remove the shell and separate them from the liquid with using a strainer or a sieve.
I had about 2 cups and a bit more of stock. It may be too weak if it was more than three cups. If so, and you still want rich, full bodied bisque, try to heat the stock to reduce.
5) Place 1.5 tbs of butter in a cleaned pot and melt over medium low heat. Add 1.5 tbs of flour, stir well. Gradually add milk, whisking consistently to make roux. See White Sauce Recipe for detailed procedures.
You can also use half and half or even heavy cream for richer flavor.
6) Add tomato paste to the white sauce.
Mix well until blended.
7) Gradually add the lobster stock, stirring consistently. Be careful not to boil.
8) Add sherry. Try tasting, and add salt and pepper if needed.
9) Pour in a small soup bowl or a cup, garnish with crouton and parsley flakes, if desired.
Indulge yourself. I cook a lot and eat a lot in many nice restaurants but this is the very best soup I ever had. Enjoy.
I have this recipe in Japanese, too.