September 25 was National Lobster Day. To celebrate, Ocean Prime was gracious enough to give us two recipes using that beautiful crustacean! Thank you, Ocean Prime, who, we know from personal experience, certainly knows how to bring out the best in seafood (and everything else). 

Lobster
Ocean Prime’s Lobster Bisque. Make it yourself, at home!

Ocean Prime Lobster Bisque (makes 12-15 servings)

3 sticks unsalted butter
1 ½ tablespoons blended oil
1 lb. diced yellow onion
½ lb. diced carrots
½ lb. sliced, cleaned button mushrooms
¼ lb. smashed, peeled garlic cloves
1/4 oz. Thyme
1/4 oz. Rosemary
2 bay leaves
1 ½ teaspoons peppercorns
1 whole clove
1/2 cup tomato paste
2 cups flour
1 cup Sherry
1 cup white wine
1 cup roasted lobster
3/4 cups clam juice
4 cups cold water
10 cups heavy cream
¾ teaspoon cayenne pepper
2 ¼ teaspoons kosher salt
¾ teaspoons white pepper

In a pot, add butter and oil and sauté the onion, carrot, mushrooms, garlic, thyme, rosemary, bay leaves, peppercorns and cloves for 30 minutes until the mixture reaches a light brown color. Stir in the tomato paste a cook, then add flour to make a roux, cooking for 10 more minutes. Add the wine, sherry and lobster and cover with water and clam juice. Let the soup simmer for 30 minutes. Then, smash the vegetables with a spatula. Add cream and season with salt, white pepper and cayenne pepper. Strain the soup through a chinois and adjust seasoning to taste. Pour the soup over sliced corn fritters and corn. Garnish with chives.

Ocean Prime Corn Fritters (makes 21 small fritters)

2 cups flour
1 tbs baking powder
1 tsp kosher salt
¼ cup granulated sugar
2 fresh eggs
1 cup cream
¼ cup unsalted butter
1 ½ cup blanched corn
1 tsp parsley
1 tsp kosher salt

Beat eggs in a small bowl and add melted butter (be sure the butter is warm, not hot, to avoid cooking the eggs). In another small bowl, sift the flour and baking powder and add the sugar and 1 tsp of salt. Fold the dry ingredients into the wet ingredients, being careful not to overmix. Add corn and herb mix and combine just enough to incorporate. Deep fry a mounded ½ oz scoop into a 325 degree fryer until golden brown (3-5 minutes). Remove and season with remaining salt.

 

 

 

 

 

 

 

 

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