Caribbean Spoon Lobster Bisque

I love bisques because they have all the flavor from the lobster, shrimp or what ever you decide to make it from and all the veggies as well but is fine and elegant to serve. I highly recommend this choice for any formal reception. Is a sure way to impress your guests.

Step 1

3-pound live lobster, 1 medium onion, celery rib, carrot, vine-ripened tomato, head garlic, olive oil, chopped fresh tarragon leaves, chopped fresh thyme leaves, bay leaf, black peppercorns, brandy, dry Sherry, fish stock* (Made with the lobster heads) tomato paste, heavy cream, water

Fill a 6-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into water and cook, covered, over high heat 8 minutes. Transfer lobster with tongs to a large bowl and in a measuring cup reserve 2 cups cooking liquid. Let lobster stand until cool enough to handle. Working over a bowl to catch the juices, twist off tail and claws and reserve juices. Reserve tomalley and discard head sacs and any roe. Remove meat from claws and tail, reserving shells and lobster body. (Lobster meat will not be cooked through.) Coarsely chop meat and transfer to a bowl. Chill lobster meat, covered.

Step 2

Chop onion, celery, carrot, and tomato and halve garlic head crosswise. In a 6-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved lobster shells and body, stirring occasionally, 8 minutes. Add vegetables, garlic, herbs, peppercorns, brandy, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes. Add stock. Simmer mixture, uncovered, stirring occasionally, 1 hour.

Step 3

Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids. Whisk in tomato paste and simmer until reduced to about 3 cups, about 10 minutes. Add cream and simmer bisque 5 minutes. Simmer bisque, stirring, 2 minutes. (Bisque will thicken slightly.) Add lobster meat with any reserved juices and simmer bisque 1 minute, or until lobster meat is just cooked through. Season bisque with salt and pepper. Close your eyes... for the first taste...sip slowly and enjoy!!! 

Fresh Fish from the Local Fisherman

Barington is a fisherman at heart. He is one of the few local fisherman that really goes fishing every day. He is not everyday lucky at sea but when he is we are for sure the first ones to purchase the catch of the day! Today we got lucky with a 4 kilo Red Snapper the most commune fish in our area and the most delicious as well.

1st The good thing about Barington as well is he is the best at "filetear" cut the fillet from the fish he sells. Here is a picture demostration of his perfection on what he does. The secrets he tells me is a sharp knife. First he gets rid of the scales which are quiet thick.

2nd) he beggins to cut by the stomack. he has already cleaned the fish at sea so all the insides are out.


3er he cuts the along the spine of the fish down to the tail. he marks the fillet and than he cut closer to the bone untill he removes the fillet. The only thing left is the skeletomg and head. voila.

 I than proceeded to marinate with olive oil, garlic, salt and pepper ready for the grill. I keapt the skin on the fillet to better handle it on the grill and I believe it keeps better its moist and is more tender and testier.

 

The head and bones made a delicious consome to make a bnice and hearty fish soup. I make it with tomatoes, some veggies and all the herbs I can find this time a splash some vodka and it turn out delicious!! Ideally would be saffron but since is very expensive and not easy to find. <3 PROVECHO