The Yankee Chef: Maine Lobster Newburg Bisque
1 (1 1/4-1 1/2-pound) lobster
3 tablespoons melted butter or margarine
2 tablespoons flour
2 strips maple-cured bacon, diced
1 carrot, scrubbed and thinly sliced
2 ribs celery, thinly sliced
4 cups vegetable stock or broth
2 teaspoons Worcestershire sauce
2 tablespoons tomato paste
Salt and black pepper to taste
1/2 cup heavy, light or half-and-half cream
Toasted bread slices
Cook, cool and pick the lobster, dicing the lobster meat for use late in recipe. Cut the shells as small as possible or smash them between two clean kitchen towels; set aside. In a small bowl, whisk together the melted butter and flour until smooth, forming a roux; set aside. In a large pot, over medium heat, add bacon and cook until crisp. Add the crushed lobster shells, carrot and celery. Continue cooking uncovered, and stirring occasionally, until the vegetables are slightly tender. Add the vegetable stock, Worcestershire and tomato paste, stirring to combine. Cover pot and reduce heat to low. Simmer for 30 minutes or until the vegetables are tender, stirring occasionally.
Remove from heat and carefully strain through a fine sieve or cheesecloth lined colander into another saucepan, discarding shell mixture. Return to stove over medium heat and add cream and salt and pepper to taste. Mix well and bring to a slight boil. Whisk in the roux and continue cooking an additional 2-3 minutes, or until smooth and up to temperature. Serve with reserved, diced lobster scattered on top of each serving and crispy toasted bread triangles.
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