Cape Cod lobster is worthy of an opera. The sweetness of the tail meat, the tenderness of the knuckles, and smell of briny, salty Cape Cod water that lingers on your palate the next morning.
My aunt and uncle, Santina and Frank, have lived in North Truro, which is just south of Provincetown, for over forty years. Since it was a “free” beach vacation, we visited them for a week or two every summer. While my friends went to Destin and swam in the 80-degree water cloaked in powder white Florida sand, we went to Cape Cod and teeter tottered our way over several feet of rocks and seaweed to make it to the icy 60-degree salted water. Yes, we swam in the cold New England Cape water. I felt like I was missing out on the idyllic Florida vacation, but now I LOVE the nostalgia and personality of Cape Cod. Taking my son Jude to Cape Cod every summer has become one of my favorite traditions.
On the Cape, it seems everyone knows “their lobster man.” My aunt and uncle’s lobster man was Bill Souza. He would go out on his boat in the wee hours of the morning and his wife Cheryl would sell the lobsters out of large tanks stored in their garage. I’m not sure what they must have thought of three kids from Mississippi coming over to meet and greet their lobsters, but they always welcomed us with a smile. Cheryl would reach into one of the aqua blue bins with her long rubber glove that came up to her shoulder and pluck out a 3- or 5-pound lobster. In my ten-year-old eyes, these were monster 30-pound lobsters from the depths of the ocean that were much more fun to hold than to think about eating (it would take another 10 years before I became enamored with the flavor of Cape Cod lobster). After the lobster petting zoo session ended, my Uncle Frank begin the seemingly simple process of steaming the lobsters.
Summer after summer, year after year, my Uncle Frank was the one in charge of cooking the lobsters. He was so good at it, that I never noticed how he consistently perfectly cooked the lobsters. After the lobsters were steamed, he would carefully remove them from the pot and start to break them down. Again, I failed to pay attention to him pulling apart the tail meat and cracking the knuckles and claws at just the perfect spot to allow someone to easily remove the meat. As I basked in my lobster food coma at the conclusion of the meal, I never noticed him quietly in the kitchen using a rolling pin to get the last bits of meat from each leg. He wasted nothing. I try to do the same.
This lobster bisque is my ode to Uncle Frank and my way of ensuring that I waste nothing. After we have enjoyed fresh steamed lobsters, I ensure all the meat is removed from the bodies and the legs have been rolled. The shells get combined with whatever vegetables I have readily available (carrot, leek, celery) and submerged in water to make a stock. The stock yields an extra depth of lobster flavor to the bisque. Since the lobster meat is already cooked, I add it at the very end and allow it to come to temperature by being submerged in the warm soup.
Lobster Bisque
- Yield: 12 cups 1x
Description
This lobster bisque is my ode to Uncle Frank and my way of ensuring that I waste nothing. After we have enjoyed fresh steamed lobsters, I ensure all the meat is removed from the bodies and the legs have been rolled. The shells get combined with whatever vegetables I have readily available (carrot, leek, celery) and submerged in water to make a stock. The stock yields an extra depth of lobster flavor.
Ingredients
- 1 Tbs butter
- 1 Tbs olive oil
- 1 1/4 cups onions, chopped (about 1 medium onion)
- 1 cups leek, chopped
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1 Tbs garlic, finely minced
- 1 cup white wine
- 1/4 cup brandy
- 1/4 cup sherry
- 14 ounce can tomato puree
- 3–4 cups lobster stock (or shrimp or seafood stock)
- 1 bay leaf
- 3 Tbs tomato paste
- 3/4 cup heavy cream
- 1 Tbs parsley
- 1 Tbs thyme
- 4 cups lobster meat, chopped (about 3 cooked lobster tails)
- Chives for garnish
- Salt and pepper to taste
Instructions
- In a large stock pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onions and cover. Cook for about 10 minutes, stirring occasionally. Uncover and add the leeks. Cook for another 7-10 minutes, stirring occasionally. Add the carrots and celery. Cook for another 7-10 minutes, stirring occasionally. Add the garlic and cook for 1-2 minutes.
- Add the white wine, brandy, and sherry. Cook for about 10 minutes to reduce the alcohols.
- Add the tomato puree, stock, and tomato paste. Stir to combine. Simmer for about 20 minutes. Add heavy cream and simmer for 10-15 minutes. Add the parsley and thyme.
- Remove the bay leaves and puree the soup with an immersion blender.
- Add the lobster meat. Season with salt and pepper.
- Category: soups