Post by choupiquer on Feb 24, 2017 20:25:45 GMT -5
The 13th was Mrs C.'s birthday and the 14th was Valentines Day so I made something special enough to "kill two birds with one stone"
Got a 1.5# live lobster from the grocery store and boiled it in salt water for about 10 minutes then shocked it in ice water and removed the tail and claw meat.
Whipped up a store bought butter cream icing with some chopped maraschino cherries for the cake.
Next, I put all of the shell pieces and head (including the tomalley) into a stock pot along with water, garlic, thyme, cumquats, carrot, lemon rind, shallot, and bay leaves and simmered it for 30 minutes. After straining the concoction, I had a base for my bisque.
While that was going, I mixed a Duncan Hines what cake and baked it in a large shallow pan, then cut it into 4-1/2" rounds that were about 3/4" thick. Built up the mini cake with icing between each layer and then coated it with a chocolate ganache made from semi sweet morsels and a little cream.
I then placed the stock in the blender and added the knuckle and picked head meat, a roasted and skinned red pepper, salt and pepper, and a little lemon juice. After blending it smooth, I put it back into a pot and added some heavy cream and the cubed tail meat, then brought it to a boil and shut off the heat.
The grilled and sliced NY strip and a salad completed the meal.
Last Edit: Feb 24, 2017 20:27:40 GMT -5 by choupiquer
A beautiful gift, nothing like making something special for someone you love. Did she like the soup? i was thinking about lobster bisque the other day. We have a restaurant here on Chokoloskee island that makes the best lobster bisque I have ever had. Every time they put it on the menu they sell out. At the Havana Cafe if anyone is interested.
Love many, trust few and always paddle your own canoe.
Post by choupiquer on Feb 27, 2017 18:44:04 GMT -5
Thanks, ap. I'm not sure what a NE style chowder is, but every year we muck up a bucket or two of some kind of little neck clams up un Alaska and we make chowder and many other dishes with them. Usually the chowder starts with a backbone from a king carcass and a bunch of the trimmed scraps taken from the sashimi prep, then the aromatics and a few veggies, then clam juice, clams, heavy cream and some of the deep red prawns. I'm going back in May for 3 weeks.