Lobster Claw Bisque

24 Nov

I’ve been going through the same 15 or so recipes this fall and I asked my husband to make any meal request and he wanted something seafood, something soup. Now the local market had yucky looking lobster tails so I asked for claws instead. I love claw meat, the only thing I’m not too keen on is that it was precooked. It is a special meal that takes a few hours to make so it is absolutely a labor of love. Makes 3 large or six small bowls.

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Ingredients

2 lbs lobster claws
2 cups heavy cream (haven’t tried with coconut, but be my guest)
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup tomato paste
1/3 cup white grape juice or super sweet dessert wine
1 Tbsp arrowroot powder
1 Tbsp chopped parsley
1 tsp black pepper
1/2 tsp thyme
Pinch of Saffron threads

Cook the claws in 6 cups boiling water for two to three minutes. Allow to cool. Sauté vegetables and 1 Tbsp tomato paste in a separate pot with seasonings for 20 minutes on medium high heat stirring frequently and adding water when it gets dry. Clean meat from claws and set aside. Place the claw shells in the stockpot with with 1/3 cup tomato paste and simmer for one hour. Strain out shells and leave the stock. Place a strainer over the stockpot and pour in the sautéed vegetables. Press the juice of the vegetables into the stockpot. Slowly add the heavy cream and simmer fifteen minutes. Mix the arrowroot powder with cold water and stir into the pot. Simmer another twenty minutes. Serve over reserved meat. Looks pretty garnished with fresh parsley. I served it with mixed greens and honey vinaigrette and two stuffed mushrooms for each salad. I bought pre-made from Whole Foods. They were artichoke spinach stuffed with a little too much cheese on top 🙂

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