This was supposed to have vanilla and lemongrass flavored foamed milk on top and I was going to call it, Lobster Cappuccino with Garlic "Biscotti", but the frother wasn't working and I was too hungry to try a different solution. This is a basic lobster bisque recipe, but I add the chopped lobster meat at the end making it more of a chowder than a bisque. This isn't a refined French recipe, but one that works for me when I'm busy and crave something gourmet. I added chopped fennel and some truffle oil, but otherwise it's quite standard and very delicious. Here's the recipe:
Lobster Chowder
1 lobster, steamed, meat removed, reserve shells
1/4 cup fennel root, chopped
1 medium carrot chopped
2 stalks celery chopped
1 leek or 2 shallots chopped
2 T. olive oil
2 T. butter
1/2 cup flour
1/4 cup brandy
salt, pepper
3/4 cup heavy cream
1/2 teaspoon truffle oil
Boil lobster (1 1/2lb) for 8 minutes, cool and remove meat from shells. In a saute pan add your olive oil, fennel, carrot, celery, leeks and saute until wilted and almost browning. Add vegetables with the olive oil juices to stock and let simmer uncovered until reduced to half. Strain out the shells and vegetables until you have a nice fairly clear broth. In a soup pot make a roux with some butter and flour, about 2 T butter to 1/2 cup flour. Start adding the host stock and whisk and keep adding stock until you get the consistency of soup that you like. You will add heavy cream to this right before you serve it, so bring it up to a heavy simmer and add your reserved lobster meat. Add the cream, salt and pepper to taste, heat for just a minute or so and serve with a drop or two of truffle oil per serving.
