SERVES 6
We knew when writing the menu for CRU that we would have lots and lots of lobster shells at our disposal on a daily basis. Lobster bisque is the perfect solution to such a problem. This bisque is rich and velvety with hints of orange peel, anise, and just the right amount of heat from the pepper flakes. If Pernod is unavailable, sherry or white wine would be delicious additions to this decadent soup.
INGREDIENTS
2 (1½-pound) lobsters
2 tablespoons olive oil
1 carrot, peeled and roughly chopped
1 leek, cut into 2-inch pieces and cleaned
6 garlic cloves, peeled
3 bay leaves
1 (3-ounce) can tomato paste
½ teaspoon fennel seeds
½ teaspoon coriander seeds
¼ cup Pernod
¼ cup brandy
4 cups half-and-half
4 cups heavy cream
Zest of 1 orange (removed in strips with a vegetable peeler)
4 sprigs fresh tarragon
2 teaspoons kosher salt
¼ teaspoon crushed red pepper flakes
¼ cup white rice
Fill a large stockpot halfway with water and bring to a boil. Add the lobsters, cover with the lid, return the water to a boil, and then turn off the heat. Keep the lobsters covered for 30 minutes.
After 30 minutes, remove the lobsters from the pot and let them cool on a baking sheet. Once cool enough to handle, remove the lobster meat from the shells. Set the lobster meat aside.
Heat the empty stockpot again over medium-high heat. Add the oil and the lobster shells. Cook for a few minutes to toast the shells. Add the carrot, leek, garlic, and bay leaves. Cook until the edges of the vegetables just begin to brown. Add the tomato paste, fennel seeds, and coriander seeds and cook, stirring often to coat the lobster shells and vegetables in the tomato paste. Add the Pernod and brandy and cook for 1 to 2 minutes to cook off the alcohol.
Add the half-and-half, cream, orange peel, tarragon sprigs, salt, and red pepper flakes. Lower the heat and simmer for 20 minutes. Add the rice and cook, stirring often, for an additional 15 minutes or until the bisque begins to thicken slightly.
While the bisque is cooking, run the lobster meat under cool running water to remove any protein or small pieces of shell. Cut the lobster into bite-size pieces and keep meat covered in the refrigerator until ready to use. (This can be done up to a day in advance.)
Strain the bisque through a fine-mesh sieve, pressing on the solids to capture as much bisque as possible. Return the strained bisque to a clean pot and add the lobster meat. Warm gently over low heat until hot. Serve immediately in prewarmed soup plates or bowls.