Summer Corn Lobster bisque
This recipe brings the best of summer to your table. Creamy bisque with chunks of lobster and bits of fresh corn off the cob pulled together with some stock, a bit of white wine and some fresh cream. This is a great starter or dinner if served with a fresh green salad and some crusty bread or bread sticks. This is perfect with a glass of Bedell’s First Crush. The blend of stainless-fermented Chardonnay and Viognier stand up to the flavors in this perfect summer soup.
Ingredients:
BISQUE
1 c. shallots
2 c. fresh corn kernels (6-8 cobs, reserving cobs)
6 TBSP. butter
1 c. heavy cream
4 sprigs fresh thyme
2 cloves garlic
1 bay leaf
8 black peppercorns
STOCK
corn cobs – reserved from bisque
1 sm. onion – chopped
3 carrots – chopped
3 celery ribs – chopped
4 sprigs fresh thyme
4 stems parsley
3 to 4 lobster bodies
1 bay leaf
1 tsp kosher salt
GARNISH
1/4 c. corn kernels – blanched
1 c. lobster meat – chopped into chunks
2 TBSP. chives – snipped
Sea salt and fresh ground black pepper to taste
Directions:
STOCK
Place cobs and lobster bodies in a pot and cover with cold water
Add remaining ingredients and simmer for 30 minutes
Strain and set aside
BISQUE
In a 10″ sq. piece of cheese cloth tie, thyme, garlic, bay leaf, peppercorns– set aside
Sweat shallots in 2 TBSP. butter over medium-low heat until very soft
Add corn and remaining butter and heat for 30 minutes until corn is soft
Add cream to cover
Add cheese cloth sachet of herbs
Bring to a simmer over medium-low heat stirring to keep from scorching on bottom
Remove sachet and Puree remaining ingredients in a blender until smooth
Add stock to make desired consistency
Season with salt and pepper then pass through a chinoise
Reserve some stock for the end. If the bisque seems too thick, like a chowder, add some stock to thin it out a bit. Add a few teaspoons of white wine when heating before serving.
