New Year’s Eve Indulgence

There aren’t too many dishes more extravagant than a rich and creamy lobster bisque. This is a short-cut version because it begins with already cooked lobsters, making it quicker to pull together. Both of my lobsters were female (also known as hens), which was a happy and unexpected bonus since they included the roe which is also called the coral or caviar. Enjoy and have a fun and safe (that doesn’t have to be an oxymoron) New Year’s Eve!

Lobster Bisque

2 cooked lobsters, (about 2 pounds)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, peeled and cut into 8 pieces
1 celery stalk, cut into 8 pieces
1 large carrot, ends trimmed then cut into 8 pieces
1 teaspoon dried thyme
2 tablespoons tomato paste
1/2 cup cognac or brandy
1/4 cup Grand Marnier or Triple Sec
1/4 cup flour
4 cups heavy cream
1/2 teaspoon whole peppercorns
Salt and freshly ground white pepper, to taste

6 to 8 tablespoons dry Sherry
Fresh minced chives, for garnish

Place the lobsters on a rimmed baking sheet to catch all the juices as you break down the lobsters and remove the meat. Break off the tails and claws. Using kitchen shears, snip up the back of the tails to open and remove the meat. Do the same with all four claws. Chop the meat roughly, place in a bowl, cover, and set aside at room temperature.

Heat the olive oil and butter in a large pot until the butter is melted. Add the lobster shells and their juices that are collected on the baking sheet, the onion, celery, carrots, thyme, and tomato paste. Cook until the vegetables are soft, about 10 to 12 minutes.

Ignite the flame off the stove – flames can be seen on the right side of the pot