MONDAY

Lobster Bisque  |  Herbed Popovers

THIS LOBSTER BISQUE IS BETTER THAN SEX…yep, that is the line that got my attention.  Wouldn’t it grab yours?  I spend quite a bit {you have no idea} of time, here at The Dinner Concierge, searching/researching recipes and reading food-related articles.  Well, needless to say, when I came across this headline at The Huffington Post…it got my attention {good work Huffington Post staffers!}…

Lobster Bisque is a treat from my younger years in New England, especially during the summer months when Maine Lobster is at its best.  When I first saw this article at The Huffington Post, it was “Lobster Bisque” that grabbed my attention, the “Better Than Sex” part was merely an add-on…uhmmmm…moving along…

I was skeptical about adding this entrée to this week’s menu ~ after-all, I wouldn’t be using high-season Maine lobster ~ but the memory tugged at my heart strings.  A huge risk when you come to terms with the fact that expectation is the biggest threat to realization…I could mentally taste the lobster bisque of years gone by ~ how would this one compare?   Maybe the title of the article, more pointedly “Better Than Sex”, sealed the deal.  I had to try this recipe!  So here goes…

“Better Than Sex” Lobster Bisque {adapted from The Huffington Post}…Note:  I doubled the original recipe

• 4-5 lobster tails {fresh or frozen} split in half
• 6 cups water
• 2 tablespoons kosher salt
• 4 tablespoons olive oil
• 4 cups dry, white wine
• 5 cups homemade chicken stock
• ½ cup, plus 2 tablespoons, unsalted butter
• 2 cups chopped fennel
• 1 cup chopped shallot
• 4 tablespoons brandy or sherry
• 4 tablespoons raw white rice
• 5 tablespoons tomato paste
• 2 teaspoons paprika {I used Hungarian Sweet}
• ¼ teaspoon cayenne
• 2 Bay leaves
• 2 Thyme Sprigs
• 1 cup heavy cream {optional}
• 1 tablespoon freshly-squeezed lemon juice {optional}

1. If you are using frozen lobster tails, like I was today, make sure they are fully-thawed before proceeding.  Split the tails in half with a sharp knife.
2. Steam the split lobster tails, shell-side down {the shell protects the meat from the intense heat of the steam} in salted water…using a regular steaming basket.  The salt water adds quite a bit of taste to the finished bisque…we will be using this “lobster water” later in the recipe.  Steam the tails for 7 minutes & reserve the steaming water for the later stock.
3. When cool enough to handle, remove the tail meat from the lobster tail shell.  Coarsely chop the lobster meat & chill until ready to use.
4. Sauté the lobster shells in 3 tablespoons of olive oil over medium-high heat for five minutes to release their flavors.  De-glaze the pan {keeping shells in the pan} with the white wine followed by the chicken stock and reserved lobster water from the steaming of the tails.  Simmer for approximately 30-40 minutes.   Strain the shells from the stock.
5. While the stock is simmering, gather the remaining ingredients ~ mise en place…
6. Sauté fennel & shallot in ½ cup of the butter until just beginning to soften ~ about 5 minutes.
7. Stir in strained lobster stock, tomato, brandy, rice, tomato paste, paprika, cayenne, bay leaves and thyme sprigs…simmer 45 minutes.  Remove bay leaves & thyme sprigs.  At this point, let the soup cool a bit.
8. In {4} separate batches, purée the soup in a blender, returning each batch back to the original pot.  Keep the soup warm and stir in cream & lemon juice to finish off the bisque.
9. When you are ready to serve the bisque, sauté the reserved, chopped lobster meat in 2 tablespoons of unsalted butter over medium heat, just until warmed through.  Serve sautéed lobster meat as a topping to the bisque, accompanied by an Herb Popover {recipe follows}.

Split the tails in half with a sharp knife…

Steam the split lobster tails, shell-side down {the shell protects the meat from the intense heat of the steam} in salted water…using a regular steaming basket.  When cool enough to handle, remove the tail meat from the shell.  Chop the meat & chill until ready to use.  Sauté lobster shells in olive oil over medium-high heat for five minutes to release their flavor.  De-glaze the pan {keeping shells in the pan} with the white wine followed by the chicken stock and reserved lobster water from the steaming of the tails.  Simmer for approximately 30-40 minutes.   Strain the shells from the stock.

While the stock is simmering, gather the remaining ingredients…

Sauté the fennel & shallot in ½ cup of butter, about 5 minutes.

Stir in strained lobster stock, tomato, brandy, rice, tomato paste, paprika, cayenne, bay leaves & thyme sprigs. Simmer 45 minutes…then, remove bay leaves & thyme sprigs.

Working in batches {and with great caution}, purée the soup in a blender, returning each batch to the original pot.  Stir in cream & lemon juice to finish off the bisque…

At this point, keep the bisque warm while you prepare the popovers…

Herbed Popovers {adapted from 101 Cookbooks}…

By the way…I have NEVER made popovers before today.  I have conquered the soufflé but, Popovers…well, I just mustered up my bravery today.  I LOVE Heidi over at 101 Cookbooks.  We have never met but she makes me explore my greener side.  When I saw this recipe for popovers, I received a “calling”…I went out and bought a popover pan & proceeded to glance at the recipe every other day, building the courage to attack attempt the elusive popover recipe.  So here goes…

• 2 cups whole milk
• 2 tablespoons unsalted butter
• 2 cups unbleached all-purpose flour
• 1 1/4 teaspoons fine grain sea salt
• 3/4 teaspoon baking powder
• 1 cup minced fresh herbs {I used rosemary, parsley, thyme, sage, garlic}
• 5 large eggs @ room temperature(!)  Make sure they are at Room Temperature!

1. Preheat oven to 425°F, with a rack in the lower-center.  Grease your popover pan.  Place the popover pan on a rimmed baking sheet, lined with foil.
2. Place milk & butter in a saucepan and gently heat until it is warm to the touch.  Remove from the heat.
3. Sift the flour, salt, and baking powder into a large bowl.  Stir in the fresh herbs.   Set aside.
4. Whisk the eggs using an electric mixer with the whisk attachment at medium-high speed.  Whisk until the eggs are light, voluminous & the color of yellow taffy.  Reduce mixer speed and add the WARM milk mixture in a slow, steady stream.  Gradually add the flour mixture & whisk for another minute.  Transfer to a pitcher.
5. Preheat the empty popover pan in the oven for five minutes.  Quickly, but carefully, remove the pan from the oven and fill each tin ½ full with batter.  Transfer popover pan to the hot oven carefully & reduce heat to 400°F.  Bake for 39 minutes {this is the exact time it took for mine to finish}…keep an eye on yours ~oven temps vary~they are ready when they attain a deep, golden color on all sides BUT DO NOT open the oven door to check!  Watch them from your oven’s window.  Of coarse, my old Wolf oven does not have a window which added to my popover anxiety.  When golden {or in my case, when I couldn’t stand the anxiety anymore the dough smelled done}, remove, turn out onto a cooling rack and enjoy as soon as possible…

I DID IT…they POPPED!!!  Aren’t they beautiful?

When you are ready to serve the bisque, sauté the chopped lobster meat in 2 tablespoons {or more} of unsalted butter over medium heat, just until warmed through.  Serve the chopped lobster meat as a topping to the bisque, with a popover on the side…

See…we survived MONDAY!!!  As for the Bisque and the “better than sex” claim.   Well, the bisque was REALLY good but…