Recipes: Simple Lobster Bisque, Meryl's Christmas Eve Lobster Stew

Simple Lobster Bisque

Serves 6.

2 lbs. boiled whole lobster

2 c. dry white wine

3 tbsp. butter

1 c. finely diced onion

½ c. diced celery

2 c. beef broth

1½ tsp. salt

½ tsp. dried thyme leaves

1 pinch cayenne pepper

1 diced tomato

1 tbsp. brandy or cognac

1 c. half-and-half, scalded

Chopped parsley for garnish

Remove the meat from the lobster and dice into ½-inch pieces. Cover and refrigerate. Chop the lobster shells and combine with the wine in a saucepan; bring to a boil and cook 20 minutes, or until the liquid is reduced to about a half cup. Strain and discard the shells.

In a large saucepan, melt the butter and add the onion and celery. Cook over medium heat for 2 minutes until the vegetables are soft; add the flour. Cook, stirring for 2 minutes, then gradually whisk in the reduced liquid from the lobster shells, the beef broth, salt, thyme, cayenne pepper, tomato, brandy and milk. Cook until thickened; turn into the blender and puree until smooth.

Meryl's Christmas Eve Lobster Stew

Serves 4 to 6.

This is from my friend, Meryl Jessen, who says it is so deceptively simple that you hardly need a recipe. The secret to its good flavor is that, when you make the stew at least 24 hours in advance, the lobster flavor permeates the milk. She used to make this with whole live lobster when she lived in the East, but now uses frozen lobster tails.

3 (½ to 1 lb.) uncooked lobster tails

5 to 6 tbsp. butter

2 to 3 c. half-and-half

Salt and white pepper to taste

Paprika for garnish.

Remove the meat from the lobster tails, and cut into smallish chunks. Heat butter in a large, non-aluminum soup pot and add the lobster meat. Saute over medium heat until the lobster pieces are cooked, about 5 minutes, stirring often.

Add the milk and half-and-half. Cover, and refrigerate for 24 to 48 hours for the flavors to develop.