Recipes
Lobster Bisque
- Banana Bread
Lobster shells from the tail, claws, knuckles, and legs are full of flavor and, when very gently simmered in water, yield a clean-tasting, briny stock. Seasoned with mirepoix, sherry, and herbs, this classic bisque is thickened with fragrant jasmine rice. Serve it hot or cold for a knockout lunch or simple supper.
Ingredients
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12 cups 2 -inch pieces lobster tail, claw, knuckle, and leg shells (from Steamed Lobster and Corn for a Crowdor 6 [1 1/2 -pounds] lobsters, carapaces discarded)
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12 cups water
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1/2 cup (4 ounces) unsalted butter
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1 large yellow onion, chopped (about 2 cups)
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2 celery stalks, chopped (about 3/4 cup)
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1/4 cup tomato paste
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1/2 cup amontillado sherry
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3/4 cup uncooked jasmine rice
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2 tablespoons fresh thyme leaves
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2 bay leaves
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1 teaspoon black pepper
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2 1/4 teaspoons kosher salt, divided, plus more to taste
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2 tablespoons fresh lemon juice, plus more to taste
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1/8 teaspoon cayenne pepper, plus more to taste
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1 1/2 cups heavy cream, divided
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3 tablespoons chopped fresh chives
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