Lobster and Green Chile Bisque with Toasted Corn Relish
Lobster and Green Chile Bisque with Toasted Corn Relish might be just the main course you are searching for. One portion of this dish contains roughly 16g of protein, 40g of fat, and a total of 583 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. Head to the store and pick up onion, pepper, heavy cream, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free and pescatarian diet.
Instructions
1
Heat butter in a large saucepan over medium heat.
Ingredients you will need
Butter
Equipment you will use
Sauce Pan
2
Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color.
Ingredients you will need
Carrot
Celery
Garlic
Onion
3
Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables.
Ingredients you will need
Vegetable
Lobster
Equipment you will use
Knife
4
Add 1/2-cup water and cover the pan with a lid for 4 minutes.
Ingredients you will need
Water
Equipment you will use
Frying Pan
5
Remove lid and allow the water to evaporate, then turn off the heat.
Ingredients you will need
Water
6
Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.
Ingredients you will need
Lobster
Meat
Equipment you will use
Frying Pan
7
Chop the shells into smaller pieces and return to the pan.
Ingredients you will need
Pasta Shells
Equipment you will use
Frying Pan
8
Add the sherry and ignite. When the flames subside, add the wine and reduce by half.
Ingredients you will need
Sherry
Wine
9
Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.
Ingredients you will need
White Peppercorns
Bay Leaves
Cilantro
Parsley
Poblano Pepper
Water
Salt
10
Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat.
Ingredients you will need
Lobster Meat
Pasta Shells
Soup
Equipment you will use
Sauce Pan
Blender
Sieve
11
Place the cream and milk in a small saucepan and reduce by half.
Ingredients you will need
Cream
Milk
Equipment you will use
Sauce Pan
12
Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish.
Ingredients you will need
Salt And Pepper
Relish
Cream
Honey
Corn
Equipment you will use
Bowl
Ladle
13
Preheat the oven to 400 degrees. Preheat grill to high.
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Grill
Oven
14
Remove ears from water. Roast corn for 10 minutes.
Ingredients you will need
Water
Corn
15
Remove from the oven and grill in the husk for 15 to 20 minutes.
Equipment you will use
Grill
Oven
16
Peel the husk away, and cut corn away from the cob.
Ingredients you will need
Corn
17
Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste.
Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Daniel Dampt Chablis Les Vaillons Premier Cru with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.