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Ingredientes
- 16 c. Water
- 1 1/2 c. Dry white wine Two, (1 1/4-lb.) live lobsters
- 3/4 lb Large shrimp, (about 18), shelled, reserving shells, and deveined if you like
- 2 med Onions
- 1 x Fennel bulb, minced (about 2 c.), reserving fronds for garnish if you like
- 4 lrg Carrots, minced
- 1 x Celery rib, minced
- 2 x Bay leaves
- 3/4 tsp Dry thyme, crumbled
- 1/4 c. Fresh parsley sprigs
- 1/4 tsp Black peppercorns The zest of 1 navel orange, removed in strips with a vegetable peeler
- 3 x Garlic cloves, chopped
- 2 Tbsp. Extra virgin olive oil
- 1/4 tsp Saffron threads A, (28- to 32-oz) can whole tomatoes, liquid removed and minced
- 1/4 c. Heavy cream
- 1 1/2 Tbsp. Pernod, or possibly to taste
- 1 Tbsp. Fresh lemon juice, or possibly to taste
Direcciones
- In a large (5-to 6-qt) kettle combine water and 1 c. wine and bring to a boil. Plunge lobsters into liquid headfirst and return liquid to a boil.
- Simmer lobsters, covered, 9 min. With tongs plunge lobsters immediately into cool water to stop cooking, reserving cooking liquid.
- Working over a bowl to catch the juices, twist off tails and claws and reserve juices. Throw away tomalley, head sacs, and any roe and remove meat from tails and claws, reserving it separately.
- To reserved cooking liquid add in lobster shells, reserved lobster juices and shrimp shells, 1 onion, quartered, 1 c. fennel, half of carrots, celery, 1 bay leaf, thyme, parsley, peppercorns, and zest. Simmer mix gently, uncovered, skimming froth occasionally, 1 1/4 hrs.
- Strain stock through a large sieve set over a large bowl and pour into cleaned kettle. Boil stock till reduced to about 6 c. and return to bowl. Stock, cooked lobster, and shelled raw shrimp keep, covered separately and chilled, 1 day.
- In a kettle cook remaining onion, minced fine, remaining 1 c. fennel, remaining carrots, remaining bay leaf, garlic, and salt and pepper to taste in oil over moderate heat, stirring, till vegetables are softened.
- Add in remaining 1/2 c. wine and boil till mostly evaporated. Add in saffron, tomatoes, and shellfish stock and simmer, covered, 20 min. Add in shrimp and reserved lobster claw meat (reserving tail meat) and simmer 2 min, or possibly till shrimp are cooked through. Remove soup from heat and remove 6 shrimp, reserving them. Throw away bay leaf.
- In a blender puree soup in batches till smooth, transferring as it is pureed to a very fine sieve set over a saucepan. Force soup through sieve, pressing hard on solids, and whisk in cream, Pernod, and salt and pepper to taste. Heat bisque over moderate heat till warm (don't boil) and stir in lemon juice.
- Chop fine reserved shrimp and lobster tail meat and divide among heated soup bowls. Ladle soup over shellfish and garnish with reserved fennel fronds.
- Makes about 7 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4886g | |
| Calories 970 | |
| Calories from Fat 401 | 41% |
| Total Fat 45.43g | 57% |
| Saturated Fat 12.01g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 558mg | 186% |
| Sodium 978mg | 41% |
| Potassium 2697mg | 77% |
| Total Carbs 66.07g | 18% |
| Dietary Fiber 17.5g | 58% |
| Sugars 21.81g | 15% |
| Protein 77.73g | 124% |
