recipe friday

This takes a little time and a few extra ingredients but… trust me… it’s well worth it!


2 lb lobster with shell – live
1 lb medium shrimp, peeled (reserve shells)
1 carrot, chopped
1 large onion, chopped
1 garlic clove, chopped
1 turnip, peeled and chopped
4 sprigs of thyme or marjoram (1/2 tsp dried)
3 T unsalted butter
4 medium tomatoes, seeded
½ C Madeira wine or sherry
1 qt chicken stock
½ C heavy cream
1/8 tsp cayenne pepper


Slice live lobster in half. Clean out green stuff and gills. Remove meat and set aside.
Crush remaining shells and body. Place lobster and shrimp shells in pot

Add vegetables, thyme, and butter to pot. 
Cook on medium heat until the shells turn red and the vegetables soften.
Add tomatoes, sherry, and 2C of the broth and simmer 20 minutes
Strain stock.  Add 2/3 of the lobster meat and the shrimp to the stock and simmer 5 minutes.  Puree the lobster/shrimp stock
Combine the remainder of the stock and the heavy cream. Season with cayenne
Cut the reserved lobster into ½ inch cubes

Just before serving, sauté the lobster until just cooked and add the bisque. Simmer 1 minute