As of today, I’ve been at this blog now for 2 years. It seems like it’s been a little longer than that, and probably because I’ve been going gangbusters on content. Today’s entry puts me at somewhere over 400 recipes! I really didn’t know what to expect when I started this. I know what I’ve put into it and what I’ve gotten out. Of course, it’s possible you receive much less than what you put in, but you can’t rightfully complain about anything if you don’t fight your own battles or put in your fair share.
Last year, I made porchetta and sliced it up and shared some paninis with my neighbors. This year, I tried something old and new. As you may recall, I made these delicious Grilled Lobster with Compound Butter as part of my #culinaryridealong of the 2021 Tour de France. You may have gathered, based upon the last two referenced recipes, I may like to go a little over-the-top…and you would be right. I also make normal stuff, too. But, it’s a special occasion, and I thought I’d give a go at some bisque (it was also National Bisque Day, yesterday). Unfortunately for my neighbors, I didn’t eat until around 830 last night, so I wasn’t about to go knock on their doors, with a pot and ladle in-hand, on a Wednesday night. Fortunately for all of you (friends and neighbors), you can make this delicious meal, just by following the recipe below!
Spanish Seafood Bisque with Grilled Lobster
Stock
½ medium yellow onion
Celery stalk, halved
Bay leaf
10 shrimp
8 scallops, small abductor muscle removed/reserved
¼ lb of squid rings, or 2 squid cleaned and cut into rings
Bisque
¼ cup extra-virgin olive oil
½ medium yellow onion, roughly chopped
2 carrots, sliced ½” thick
1 large celery stalk, sliced ½” thick
2 tbsp tomato paste
Parsley
Thyme
1 tsp smoked paprika
Heavy pinch of pepper flakes
2 cloves garlic, peeled/smashed
Reserved Stock
½ cup heavy cream
Baguette, sliced and grilled (or toasted)
Combine the onion, halved celery stalk, bay leaf and 6 cups of water, along with a heavy pinch of sea salt, in a pot. Bring to a boil over medium-high heat. Meanwhile, prepare the stock seafood and a bowl of ice water.
When the water reaches a boil add in the shrimp (still in their shells) and cook for 3 minutes. After a minute, drop in the scallops. After another minute, drop in the prepared squid. Remove all of the seafood with a slotted spoon and transfer to the ice water. Turn the heat off under the pot, but keep on the burner.
After a few minutes, pull the shrimp from the ice water and remove the shells, tossing them into the stock pot with the reserved scallop abductor muscles. Place the shrimp back into the ice water and turn the flame back to medium-high. Once it begins to boil, add in some freshly cracked black pepper and reduce the heat to medium-low. Continue cooking until reduced by 1/3.
While the stock reduces, drain your seafood and pat dry. Set aside. Mince about a tbsp of parsley and 1 tsp of thyme, reserve.
When the stock is ready, pour through a fine mesh strainer, pressing the solids to get as much delicious juice as possible and reserve the stock.
Wipe out the pot and return to the heat, adding in the evoo. Once the oil begins to shimmer, add in the chopped onion and a pinch of salt. After a few minutes add in the carrots and celery. After about 5 minutes, stir in the tomato paste, paprika, pepper flakes, reserved fresh herbs, garlic, and a couple of pinches of sea salt. After a couple of minutes, stir in the reserved stock.
Continue to cook over medium heat until it reduces to about 3 cups, roughly 12 minutes. Meanwhile, select the 6 best looking shrimp, 4 best looking scallops, and some nice looking squid rings and reserve those for garnish, sprinkling them with a little sea salt just prior to serving.
Once sufficiently reduced, add in the cream and remaining (non-garnish) seafood. Reduce the heat to low and cook for about 8 minutes, stirring frequently. Meanwhile, grill the lobster, per the linked recipe.
After 8 minutes, transfer the pot contents to a blender and process until smooth, about 1 minute.
Pour into 4 bowls and garnish with the reserved seafood and lobster. Serve with the prepared baguette. ______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.