Greenhead Lobster is a proud sponsor of the World Pro Ski Tour an organization that facilitates ski racing excellence across the country. This season we had the pleasure of joining the World Pro Ski Tour and many fine athletes at Waterville Valley Resort in New Hampshire as well as Aspen/Snowmass out in Colorado! While in Aspen, we whipped up a LARGE batch of lobster bisque to share with those poor, land-locked souls. Needless to say, with a lot of lobster (and yes, a bit of cream), it was a big hit!
The final race will be hosted right here in Maine at Sunday River Ski Resort on March 30th and 31st! Nolan Kasper was victorious at Waterville Valley, AJ Ginnis claimed victory at Aspen/Snowmass (pictured above: David Chodounsky [2nd place], Allison Melvin [GHL employee/bisque-maker], and AJ Ginnis [1st place!]), who will win at Sunday River!? Join us to find out, eat lobster, and enjoy the snow!
Greenhead Lobster Bisque
Developed by Chef Kevin M. Kieley
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. Follow link for detailed instructions on how to steam live lobster.
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.