Here is a terrific surf for your surf and turf. This rich, umami-flavor soup pairs wonderfully with a high-quality, perfectly cooked Filet Mignon. Drink a nice Pinot Noir.
Mushrooms always go well with beef. I like foraged lobster or chanterelle mushrooms. Lion’s Mane tastes a little bit like seafood and can be store-bought, cultivated at home, or found growing on trees. Porcini can be store-bought or found growing on the ground near trees. Cremini and white button mushrooms can be found in most stores.
EQUIPMENT: heavy soup pot or dutch oven, steamer insert, rimmed baking sheet, fish flipper, sieve, Ninja blender
Lobster and Mushroom Bisque
Cuisine: FrenchDifficulty: Average4
servings40
minutes2
hoursIngredients
2 lobsters, about 1 1/4 lbs each
1 1/4 lbs fresh and dried, wild and store-bought mushrooms, sliced; dried mushrooms reconstituted first, reserve soaking liquid
2 tablespoons extra virgin olive oil
4 tablespoons unsalted organic butter
2 tablespoons tomato paste
1 small yellow onion, diced
2 stalks celery, finely chopped
2 carrots, peeled and chopped
2 teaspoons minced garlic from a jar
1 cup dry vermouth
2 bottles (8 oz) clam juice
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh chives, more for garnish
1 bay leaf
sea salt
freshly ground peppercorns
1 tablespoon fresh Meyer lemon juice
2 tablespoons sweet smoked Spanish paprika, plus more for serving
1/2 cup heavy cream
Directions
- Place steamer insert in bottom of pot. Add 1 inch of water.
- Bring to a boil over high heat. Add lobsters. Cover and cook for 3 minutes 30 seconds. Remove lobsters and transfer to baking sheet to cool. Remove and reserve lobster infused water from bottom of pot.
- When the lobsters are cool enough to handle, twist and remove tail and claws. Use lobster crackers or strong knife to break open shells and remove meat. Pour juices in with reserved lobster water.
- Chop meat into bite-sized pieces and set aside. Reserve some of the smaller pieces that are cooked through. The rest will fully cook when added back to the bisque.
- Add olive oil and butter to pot and stir over medium heat until butter is melted. Add mushrooms and sauté until they have given up their moisture and are slightly browned. Use fish flipper or spotted spoon to transfer to a plate and set aside.
- Raise heat to medium-high and stir until butter is foaming. Add lobster bodies. Cook, stirring and scraping, until browned.
- Add remaining shells. Cook, stirring and scraping, until all lobster shells are red.
- Stir in tomato paste and cook for 1 minute.
- Add onion, celery, carrots, and garlic. Cook, stirring and scraping bottom of pot, until vegetables soften.
- Add vermouth and bring to a simmer. Cook, stirring and scraping up any browned bits, until no alcohol smell remains.
- Add reserved lobster-steaming water, collected lobster juices (you should have around 3 or 4 cups lobster liquid) along with clam juice and any reserved mushroom soaking liquid. There should be just enough liquid to barely cover shells; if not, add enough water to barely cover.
- Stir in fresh thyme, chives, bay leaf, and season with salt and pepper.
- Simmer over low heat for 30 minutes, stirring occasionally.
- Strain lobster stock through a sieve, pressing on shells to extract as much liquid as possible; reserve solids.
- Working in batches if necessary, add lobster stock to blender. Pick out about 2 cups cooked aromatic vegetables from reserved solids and add to blender. Add one half of the mushrooms. Blend at low speed and gradually increase to high, until soup is completely smooth. Repeat with any remaining lobster stock. If you want the broth even thicker, blend more aromatic vegetables from stock.
- Return blended bisque stock to pot over medium heat. Stir in heavy cream; reserved lobster meat; and remaining mushrooms, reserving a few for garnish.
- Cook until lobster meat is heated through.
- Stir in lemon juice and paprika. Taste and adjust seasonings.
- Garnish with reserved lobster meat and mushrooms, paprika powder, and fresh chopped chives. Serve immediately.
