LOBSTER BISQUE
About 6 cups; 4 servings
Make no mistake: Lobster bisque is a laborious dish, but sometimes nothing else will do. Serve with a salad of butter lettuce and plenty of toasted bread.
Remove the meat and coral (roe), if any, from:
- 2 medium lobsters (about 3 pounds), steamed
Shred the meat, leaving some pieces in large chunks. Place the shells between two kitchen towels and coarsely crush them using a cast-iron skillet or a rolling pin. Use the shells to make:
- Shrimp or Shellfish Stock, using 4 cups bottled clam juice and 2 cups water
Strain the stock through a fine-mesh sieve into a medium saucepan, pressing on the shells to extract as much liquid as possible. Add to the stock:
- ½ cup long-grain white rice
- ½ cup dry sherry
- 2 tablespoons tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
Bring to a simmer, cover, and cook until the rice is very tender, about 25 minutes. Transfer to a blender and blend until completely smooth. Transfer the mixture back to the saucepan, passing it through a fine-mesh sieve, if desired. Force the reserved roe, if any, through a fine-mesh sieve into the bisque. Bring to a bare simmer over medium heat. Whisk in:
- 1 cup heavy cream or crème fraîche
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper
Stir in the reserved lobster meat and heat through. Add more salt and black pepper to taste, if needed. Serve at once, garnished with:
- Minced parsley and/or chives
- Sweet paprika