Greenhead Lobster Bisque
Developed by Chef Kevin M. Kieley
With the incredible taste of Stonington lobster, this rich stew is a luxurious cool weather dish! The recipe yields approximately 6 servings.
6 live lobsters (1.25#-1.5# each)
6 large yellow onions
3 celery stalks
3 Tbs. tomato paste
3 bay leaves
2 garlic cloves, roughly chopped
2 cups Marsala wine
1 quart heavy cream
1 bunch fresh basil
Extra Virgin Olive Oil
Steam lobsters (how to steam live lobsters).
Pick tail meat, knuckles and claw meat from shells.
Reserve meat for later use.
Add 1/4 cup EVOO to large pot on medium heat.
Add all lobster shells along with rough cut celery, carrots and three onions and let sweat, covered for 3 minutes.
Add tomato paste, stir with wooden spoon, cover and cook for 3 minutes.
Add one gallon cold water and bay leaves, and turn heat to high.
Once boiling, reduce and simmer for 2 hours.
Strain, reserving lobster stock and discarding shells, carrots, onions and celery (great for compost!).
Add remaining 3 onions, garlic and Marsala wine to stock and reduce by half.
Carefully blend with immersion blender.
Add heavy cream, most of the fresh basil (stems and all), then simmer on low for at least one hour or to desired thickness.
Adjust seasoning with salt and pepper, blend again to fully incorporate.
Roughly chop reserved lobster meat and divide between six bowls.
Pour hot stew over lobster meat and garnish with rough chopped basil leaves.