Sea Room
Lobster Bisque
"Meanwhile, Nana busied herself at the coal stove, using a
long-handled spoon to stir the contents of a large pot. Soon the
kitchen was filled with a savory smell.
' What are you making, Zabet?' asked Pip.
Nana gave a satisfied chuckle. ' Well, I was gonna make a fish stew,
but something told me to make a lobster bisque. I guess God knew
Sergeant Elder was coming.'
' But Nana...rationing,' cried Lydie. ' That requires a
lot of butter and whole milk! And a couple of eggs!'
' So, don't tell Mr. Roosevelt! Sergeant Elder came to
tell us that
Gil is okay. We owe him some'ting special.' "
Chapter 11
Lobster Bisque
Serves 4
Lobster bisque is
considered a luxury dish to most of us. For a saltwater farm family
however, lobsters, herbs, butter and cream were staples provided by the
sea, the garden and the dairy cow. Still, because of the fairly
elaborate preparation and the rationing in place during WWII, Nana made it
only for special occasions.
Ingredients
2
1/2- to 2-pound live lobsters
1 shallot, minced
3 tablespoons butter
1/2 cup brandy (Uncle Chrétien to the rescue!)
1
cup mirepoix (celery, carrots and onions), finely chopped
1
clove garlic, crushed
6
parsley sprigs
1
sprig tarragon, chopped
1
bay leaf
1
cup crushed tomatoes (or tomato puree)
1
1/2 quarts chicken or fish stock
Salt
and white pepper to taste
2
tablespoons butter
3/4
cup flour kneaded together with 1/4 cup butter
1/2
cup cream (or whole milk)
2
eggs, hardboiled, peeled and sliced
Directions
- Stun the lobsters
by piercing them through the head with a knife, at the center
point just about a half-inch behind the eyes.
- Cut the lobsters up as follows: each claw cut in half, arms split; body
quartered;
tail split in half. Remove tomalley from the body. (When
cutting, place a pan
underneath the cutting board, so that any juices that run out of the
lobster can be
added to the vegetables during the sweating.)
- Sauté
the shallot and the lobster pieces in the butter, sprinkle lightly with
salt and
pepper, until the shells are bright red (about six minutes).
- Add the brandy,
stand back from the stove and carefully ignite. Allow the mixture
to cook a minute or so, then extinguish by covering the pan with
its lid.
- Remove lobster
with a slotted spoon, and set aside to cool.
- Crack the shells,
carefully remove the meat, cutting the meat into 1/4inch pieces.
- Crack all of the
lobster shells into tiny pieces with a mallet . Set the meat and shells
aside.
- Add the mirepoix, garlic, parsley, tarragon and bay leaf to the pan, and
sweat over
medium heat for about 10 minutes. (Sweat means the vegetables &
herbs will
release moisture as they cook.)
- Add the chopped
shells, tomatoes, stock, salt and pepper, and simmer very slowly
for 30 minutes.
- Place some of the hot liquid in a bowl, and beat in the butter and flour
paste.
- Return this paste
to the simmering ingredients and blend thoroughly. Simmer
another 15 minutes.
- Strain the bisque
through a medium-holed strainer, using the ladle to pound the
solids, extracting every last bit of liquid. Discard the shells and
other solids left in
the strainer.
- Return the bisque
to the pan, add the cream, and adjust seasoning. Add the diced
lobster meat, garnish with egg slices and serve with freshly baked rolls.
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