Today’s recipe is for those cold nights when you feel your little tootsies may just turn purple and fall off! Ok not that much drama chickadee’s, but you get my drift?
I love Lobster, but I get slightly disheartened when I see people eating only the tail and the claws then throwing the body into that bucket like it’s garbage! PEOPLE!! I love to eat lobster for hours, there are so many good hidden morsels of flesh that are probably the sweetest little tidbits of delight you could ever imagine. Alright, I get it, you think its too much work for such little amount of meat, okay okay if you must toss that lovely body with all those juicy legs and crevices, make me a deal will ya? Toss all those used shells, legs and body or whatever else you threw into that bucket to throw away. Lets make the most of that luscious and expensive garbage, k?
Next time you splurge and bring a live beauty home, please try this recipe the next day..I’m certain, my fair ones, you will love it!
Shells of 1-2 lobsters Rock or full size
Water to cover in a large stock pot (6 cups approx)
3 bay leaves, large pinch of thyme
6 cloves garlic (just bruise them dahling..no chopping necessary)
1 large onion cut in half
10 or so peppercorns
peel of one lemon
a pat of butter (ok use that leftover butter from the drawn butter last night, really..do it!)
a stalk of celery or leaves whole
1/4 cup White Wine (the end of that bottle from last night..or what the heck, open a new one..you know it won’t go to waste anyway!)
Salt to taste
1 cup heavy cream
2 Tbsp corn starch (optional)
1/8 cup sour cream (you’ll understand later lovey)
Okay, add all the ingredients (except cream,starch and sour cream) to the stockpot and let it come to a boil. Reduce heat, cover and let simmer for at least 1 hour. You can go do your nails, shower, play gin or better yet drink it :)_
Lift that lid off the pot..ahhh the smell is truly devine lovlies!!
Strain all the ingredients and save the stock into a smaller pot. Let it cook on medium heat until reduced to about two thirds. Now the stock is ready.
Meanwhile, if you haven’t had too much Gin or Wine, it’s time for the messy work. Once the shells have cooled enough, go through them and pull any bits of lovely lobster meat and set aside.
Back to the broth, stir in cream (reserve a few spoons of the cream). Now some like their soup thick and rich, some not so much. If you prefer your soup thicker then add some of your soup to a small cup and add in the starch. Stir to mix well and add back to the soup. Bring up to almost a boil and immediately take off the stove and stir in the lobster meat you reserved earlier. *If your soup is still not thick enough, repeat.
I like to cut corners when I can, so my quickie version of Creme Fraiche is to mix the sour cream with a bit of cream to make it a bit runny.
Ladle the soup into 4 bowls and drizzle some of the ‘Creme Fraiche” over top. Add some fresh greens like parsley or whatever herbs you may have on hand. Serve with crusty rolls. C’est Magnifique Dahlings!! Not even a drop of sweat off your lovely brow for this one and your friends or family will think you’ve turned a leaf into a super powered major chef!
Enjoy Mon Petits!