Chef Doug's Lobsta Bisque

Serves 4

Ingredients:

1 1/4 lb Whole Lobster
1 quart of Lobster base
1 quart half and half
1 cup diced sweet onion
1/2 cup diced carrots
1/2 cup diced celery
1 cup sherry wine
2 tablespoons tomato paste
3 garlic cloves, minced
2 bay leaves
white pepper
kosher salt
4 tablespoons unsalted butter
4 tablespoons of flour


Method:

Start the cooking by breaking down the lobster tail, claws and reserving the body. Next, cut open the tail and dice the meat small. In a small pot of boiling water, place the claws in and cook for 4-5 minutes. When done, place into a bowl of ice water to cool down. Open the lobster body and discard the insides, just leaving the shell. Set aside with lobster tail shell.
In a large pot, place in the unsalted butter followed by your mirepoix (celery,carrots,onion). Cook for 10 minutes, then add in your flour and cook for 3 minutes. This is your roux thickener. Add in the lobster shells and cook for an additional 5 minutes. Now add garlic, bay leaf, and tomato paste followed by sherry wine. Reduce the wine until evaporated. Add your lobster stock followed by half and half. Reduce this down halfway.
When it is reduced, strain the mixure into a pot. It should be silky. Let it simmer in a sauté pan. Sauté your chopped lobster tail pieces, crack open your claws,separate from cartilage, and slice claw meat lengthwise in half. Pour your bisque into soup bowls, followed by diced lobster meat and a half of claw garnish with a few chives.

Lobster Tacos with Tarragon-Chipotle Aioli and Pear Salsa

Serves 4

2 ripe bosc or anjou pears, peeled, cored, chopped
1/4 cup red onion, chopped fine
1/4 cup chopped cilantro
2 tablespoons fresh chopped mint
2 tablespoons fresh lime juice
1 serrano chile seeded and minced
1 teaspoon of honey
1 cup of mayonnaise
2 tablespoons tarragon, finely chopped
2 garlic cloves minced
2 teaspoons lemon juice
1/2 teaspoon chipotle powder
4 5-6 oz lobster tails, split in half and deveined
2 tablespoons olive oil
soft corn tacos warmed and fresh
scallions and cilantro for garnish

Combine the first 7 ingredients in a medium bowl. Season with salt and pepper, then cover and chill. Then whisk the mayonnaise with the tarragon, garlic, lime juice, and chipotle powder to taste with salt and pepper. Chill until ready to serve.

Preheat grill or grill pan on medium high heat. Brush the lobster tails with the oil and season with salt and pepper. Grill flesh side down for 3-4 minutes, turn over and grill shell side down for a few more minutes. Remove and cool slightly. Remove the meat from the shell and chop coarsley.

To Serve: Divide the salsa among the corn tortillas, top with the lobster meat and drizzle with the aioli. Garnish with scallions and cilantro immediately. Enjoy with a nice Riesling or Sauvignon blanc and ENJOY!!!!!


Maggie's Market Lobster Roll
Serves 4

4 side split hot dog buns
1 lb of cooked fresh maine lobster meat
1 stalk of celery, minced
1/2 cup of onion, small & diced
3/4 cup of mayonnaisse
2 cups of chiffonade of iceberg or romaine lettuce
1/2 stick of unsalted butter
1 teaspoon of Old Bay seasoning
tomato optional

Chop the lobster meat into medium size chunks and place into the bowl. Follow with the next 3 ingredients and the Old Bay seasoning. Mix together well.  Meanwhile, in a skillet, place 1 tablespoon of butter in per roll and toast each roll for approximately 10-12 seconds on medium-high heat.  To assemble, place the chiffonade of lettuce onto each roll, followed by the lobster mixture. You could also add a few slices of tomato.  Serve this immediatley with a cool glass of chardonnay and ENJOY!!!!!