Moe and I always celebrate New Year’s Eve with lobster and champagne. This year wasn’t suppose to be any different.. I had four live lobsters and a bottle of Moet & Chandon ready to go.
And then Moe got sick.
And the last thing he wanted was lobster or champagne.
I went a head and cooked the lobsters anyway. I gave two to our neighbour and I picked the meat out of the other two and froze it in a brine. I also cooked the shells in a little chicken broth and froze the broth with the intention of making a lobster bisque.
Which is what I did tonight. The bisque was simple. I made a roux (butter and flour) added the lobster broth, chicken broth and heavy cream. Seasoned with a little paprika, cayenne pepper, a squirt of tomato paste and a splash of Worcestershire sauce. While the bisque simmered I chopped up the lobster meat and added it to the pot a long with an ounce or two of sherry.
And the final touch? – A dollop of fresh whipped cream.