Corn and Lobster Bisque

Remember the Losterfest I posted about a while ago? Well we had another Lobsterfest at a friends house :) And we ended up with a left over lobster. We also had left over corn on the cob as well. So I decided it was time to make a bisque! I wanted something simple and also a little on the healthier side. Unfortunately I didn't find many recipes on the healthy side so I just adapted a recipe I found from Emeril Lagasse.
I'm taking part in Souper Sundays (Soup, Salad & Sammies) this time. I read about it in one of the blogs I read and I thought this would be a great way to encourage me to post more often and also to find some amazing recipes! And since it is for soups, salads, and sammies, I figured I'll be eating more of those in the near fututre since I got a job!!! (more about that in my next post).
The bisque turned out very creamy, a bit spicy and overall very tasty. I really loved soaking it up with some crusty bread :) Also, I cooked this dish completely on my own since Martin was off at the driving range with a friend. So I have yet to hear what he thinks about it. Now onto the bisque:

Corn and Lobster Bisque
Serves 4-6, Adapted from Emeril Lagasse
(Printable Recipe)

Ingedients:
3 tbsp vegetable oil
3 tbsp flour
1/2 large yellow onion, minced
2 ears of corn, kernels removed
1/2 shallot, minced
1/2 stalk of celery, minced
2 garlic cloves, minced
1 tsp salt
1/2 tsp cayenne pepper
1 cup of fish stock or water (I used water)
2 bay leaves
1/2 cup of cream (I used 18%)
3 and 1/2 cups of milk (I used 1%)
lobster meat (from a 1-1 1/2 pound lobster)
1/4 cup green onion, minced

Directions:
1. Heat the oil in a large pot over medium heat and add the flour one tablespoon at a time. Stir for 5-10 minutes to make a brown roux.
2. Add the onions, corn, shallots, celery, garlic, salt, and cayenne pepper and cook until the onions are soften.
3. Add the stock and bay leaves and bring to a boil.
4. Add milk and cream. Reduce heat to medium-low and let simmer for 30-40 minutes.
5. Stir in Lobster meat and green onions and simmer for 5 more minutes.
6. Remove bay leaves and serve.

Lobsterfest!

Firstly I need to confess that I am not a big lover of seafood. In fact, I used to HATE seafood.  But I have been trying to re-try seafood, since I know that my tastebuds do change (I used to hate coconut and now I LOVE it!).
So why lobster? Well Martin was really craving lobster and a few of our friends were also interested in having lobster, so we decided to have a lobsterfest.

Martin decided to cook the lobster by steaming them; so I didn't do any cooking of the lobsters! Cooking lobsters seems pretty straight forward; you just need to know how heavy your lobsters are so you know how long to cook them. We had some that were 1 pound and a few that were closer to 2 pounds, so we cooked the lobsters in 2 batches. Luckily we did have a pot that was big enough, as we had just bought a canning kit (since we are planning to join a CSA and we will have tons of fruit and veg that we can preserve). I assembled most of the other things such as melted butter, bread, fried bacon/onion and plates/utensils. Also, a friend who came for lobsterfest also made some yummy baked potatoes that had onions and cheese inside!

 

The verdict?
Lobster is still on my 'alright' list. So if I get lobster at a wedding Martin will still be a lucky bug and get 2 lobsters ;)