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Lobster
Recipes
Soups
Lobster Bisque Puff Pastries
3 each live Maine lobster, 1½ lb.
1½ cups sweet butter
2 medium shallots, minced
1½ cups fish stock
1½ cups dry white wine
3 Tablespoons tomato paste
1½ teaspoons thyme
1 teaspoon salt (optional)
½ teaspoons fresh ground pepper
2 Tablespoons all-purpose flour
1½ cup milk
2½ cups heavy cream
5 Tablespoons dry sherry
1 package frozen puff pastry shells
Plunge the lobsters in boiling water for about 3-4
minutes, just long enough to turn the shell a light red.
Drain. Shuck and clean the lobster meat from the tails and
claws reserving any liquid. Save and roughly crush the
shells from the claws and tail. Coarsely chop all the meat
and set aside.
Melt 5 tablespoons butter in a large saucepan. Add
shallots and lobster shells. Cook over medium heat until
the shells turn a bright pink, around 7 minutes. Stir
occasionally, but do not brown. Add fish stock, wine,
tomato paste, leftover lobster juice, thyme, salt and
pepper. Simmer for 10 minutes. Strain stock with a sieve
and return to saucepan. Add lobster and cook for an
additional 5 minutes. Set aside.
In a separate large saucepan melt remaining butter, add
flour and cook over low-medium heat. Let it cook for two
minutes, whisking constantly to avoid burning. Gradually
whisk in milk, and when the mixture thickens, add heavy
cream, stirring often. When the mixture is very thick, add
lobster stock and sherry.
Cook puff pastry shells according to manufacture
directions. Fill the puff pastry shells with the bisque
and lobster chunks. Surround pastry shell with bisque.
Garnish with a dash of cayenne pepper. Serves 4
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Questions and wholesale inquiries
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ayup@coastallobster.com