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Lobster
Recipes
Soups
Seafood Bisque with Lobster/Corn Dumplings
5 U-2O shrimp, shelled, deveined, and chilled
1 large egg white
2 teaspoons unsalted butter
1 cup lobster tail meat, cooked and diced
1/2 cup fresh corn kernels, roasted
To taste, salt and freshly ground white pepper
12 wonton skins
24 ounces Lobster Bisque (recipe follows)
Combine shrimp, egg white, and butter in the bowl of a
processor and puree until smooth (don't overwork). Fold in
lobster and corn; season. Lay wonton skins on work
surface; place 1 teaspoon filling in the center of each;
bring sides up to envelope filling; dab edges with water
to seal. Bring salted water to boil in a pot; boil
dumplings 2 minutes; remove with slotted spoon; drain on
kitchen towel.
To Serve
Bring the bisque to a boil in nonreactive saucepan. Remove
from heat and froth with hand blender. Put back on heat
for 20 seconds to warm. Place 3 dumplings in each bowl and
ladle 6 ounces of bisque around.
Lobster Bisque
20 lobster bodies
20 shallots
1 head fresh garlic
1/2 cup tomato paste
1/4 cup brandy
1 quart whole milk
2 quarts heavy cream
1 bouquet garni
To taste, salt and freshly ground white pepper
Heat oven to 425 degrees F.
Crush lobster bodies; place in a rondeau; roast until
bright red. Place shallots and garlic in a skillet; roast
until tender. Add shallots and garlic to lobster bodies;
transfer the rondeau to stovetop; set over medium heat;
add tomato paste; deglaze with brandy (standing back to
avoid flame). Add milk and cream; bring to a boil; reduce
heat; add bouquet garni; simmer 2 hours. Strain through
china cap, pressing on shells. Pass liquid through fine
chinois; season; reserve (keep warm).
Scale-up: Can be scaled up in direct proportion.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com