Lobster Bisque
Serves 4
- Sea salted water, as needed
- 2 whole live lobsters
- 4 tablespoons butter, divided
- ¾ cup (3 ounces) celery, small diced
- ¾ cup (3 ounces) carrot, small diced
- ¾ cup (3 ounces) onion, small diced
- Two sprigs thyme + more for garnish, stems removed
- Pinch cayenne
- Pinch smoked paprika
- 2 tablespoons tomato paste
- ½ cup white wine
- 4 cups chicken stock
- 1 bay leaf
- Sea salt, as needed
- 1 cup heavy cream
In a large pot, bring salted water to a boil. Cook lobsters 6 to 7 minutes, until just barely done. Remove lobsters from the pot, then remove meat from the shell. Chop meat into large chunks. Break or smash shells into smaller pieces, keeping the tail tips and claws whole.
Preheat a saucepan over moderately high heat, and add 2 tablespoons butter. Once melted, toss the lobster meat in butter, then remove from heat and set aside.
Reduce heat to moderate. Melt remaining butter in the pan, then add celery, carrot, onion, thyme, and crushed shells. Stirring occasionally, cook until soft but not browned. Add the cayenne, smoked paprika, and tomato paste. Cook for 2 to 3 minutes or until dark in color.
Deglaze pan with wine and continue to cook until almost dry. Add chicken stock and bay leaf. Bring to a simmer, and cook covered for 30 minutes.
Remove the bay leaf and blend the contents of the pot, including the shells. Optionally, reserve the tail tips and claws as garnish. Pass the liquid through a fine mesh strainer to remove any unblended shells. For a smoother finish, pass a second time through cheesecloth.
Taste and season with salt as needed. Stir in the heavy cream and cooked lobster. Serve warm.
Spinach & Carrot Orzo
Serves 4
- Sea salted water, as needed
- 1 ½ cups dry orzo pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup carrot, coarsely grated
- 3 cloves garlic, pressed
- 2 cups spinach, roughly chopped
- 1 teaspoon lemon juice
- Salt, as needed
In a medium-size saucepan, bring salted water to a boil and cook orzo pasta until firm to the bite, not mushy. While the pasta cooks, heat the oil in a frying pan over moderate heat, then add butter, melting it into the oil. Add grated carrot and cook until soft but not browned. Add garlic and cook for an additional 2 minutes, or until aromatic, then remove from heat. Mix in chopped spinach and lemon juice.
Once cooked, strain the pasta, discarding the pasta water. While it is still hot, add strained pasta to the frying pan over the carrot mixture. Toss together until fully combined. Taste and season with salt as needed. Serve warm.
Recipes and photographs by Kristel Matousek
www.photoricalfood.com / @photoricalfood
