BISQUE

Art Culinaire, Fall, 2001

To serve, fill six espresso cups with bisque and spoon some strained milk on top, Sprinkle with lobster for chives, and truffles and accompany with a scallop cracker.

Spiced Lobster Bisque with Hickory Grilled Maine Scallops

ingredients

For the bisque:

2 tablespoons vegetable oil

6 lobster bodies, heads removed and chopped

1/2 cup brandy

1 head fennel, cored and chopped

1 onion, peeled and chopped

1 stalk celery, chopped

1 carrot, peeled and chopped

1 tablespoon ginger, peeled and mineed

1 small jalapeno pepper, seeded and minced

1 clove

1 star anise

2 tablespoons fennel seeds

1/4 cup coriander seeds

1 tablespoon black peppercorns

1/2 teaspoon turmeric

1 tablespoon red chili flakes

1 cinnamon stick

2 pods green cardamom

2 quarts chicken stock

1/3 cup tomato paste

1 cup white wine

1 orange, peeled and quartered

9 ounces unsalted butter, cubed and chilled

Salt and pepper to taste

For the leeks:

2 tablespoons unsalted butter

1/2 cup chicken stock

6 leeks, thinly sliced and blanched

Salt and pepper to taste

For the squash:

2 cups chicken stock

2 tablespoons butter

1 small kabocha squash, peeled and diced [*]

1 small buttercup squash, peeled and diced [*]

Salt and pepper to taste

For the obster:

4 tablespoons unsalted butter

6 lobster claws, boiled and shelied

Salt and pepper to taste

For the scallops:

1 cup vegetable oil

1 tablespoon coriander seeds

1/2 teaspoon white peppercorns

For the squash, in a medium saute pan over medium heat, bring one cup of the chicken stock and one tablespoon of the butter to a simmer. Add the kabocha squash and simmer until tender, about five minutes. Remove from the heat, season, and set aside keeping warm. In a separate medium saute pan over medium heat, combine the remaining butter and chicken stock and bring to a simmer. Add the buttercup squash and simmer until tender. Remove from the heat, season, and set aside keeping warm.

Zest of one lemon

Zest of one orange

1 clove garlic, peeled and crushed

1 sprig thyme

6 U-10 Maine diver scailops

Salt and pepper to taste

Bruce Sherman

ingredients

For the garnish:

Chervil sprigs

Chopped chives

(*.) Kabocha squash and butter cup squash are available from September to February through Midwest Foods at (773) 927-8870.

directions

For the bisque, in a medium saucepan, heat the oil over high heat and saute the lobster bodies until caramelized, about five minutes. De-glaze with the brandy and saute for two minutes. Add the fennel, onion, celery, carrot, ginger, and jalapeno pepper and saute until translucent, about five minutes. In a spice grinder combine the clove, star anise, fennel seeds, coriander seeds, peppercorns, turmeric, chili flakes, cinnamon stick, green cardamom one tablespoon of chicken stock and grind to make a paste. Add the spices to the saucepan, stir to combine, and saute for two minutes. Add the tomato paste and simmer until almost dry, about two minutes. De-glaze with the white wine and simmer until almost dry, about five minutes. Add the remaining chicken stock, bring to a boil, and reduce the heat. Add the orange and simmer until reduced by one-third, about one hour. Remove from the heat and strain through a fine mesh sieve. Transfer to a medium saucepan over medium heat. Bring to a boil, redluce the heat, and simm er until the bisque thickens enough to coat the back of spoon, about 10 minutes. Remove from the heat and whisk in the butter. Season and set aside keeping warm.