- Mountain Lion, Bobcat, and Bear Hunting Challenged in AZ - January 13, 2022
- 12 Holiday Gifts for Every Hunter, Angler and Forager - December 10, 2021
- Cookbook Review: The Hog Book by Jesse Griffiths and Jody Horton - October 19, 2021
Recipe contributed by Editor in Chief J. Townsend, as prepared by Candice
Spiny Lobster season here in Southern California has just come to a close and My wife and I were so graciously invited to our friends’ (Charlie and Candice) house for a lobster dinner. Charlie had just returned from an off-shore fishing trip where they “hooped” for lobster. For those of you that have no idea what hooping is, let me tell you. At the basic, you take a round lobster trap and drop it onto the bottom of the ocean. You leave the trap there, usually about 30 minutes, and then pull it up. Hopefully, you will have a trap full of lobster.
Charlie and his friends hit the jackpot with the lobsters that night. Charlie was able to bring some home and invite us over for dinner to share in his catch. Candice prepared the meal and was so kind as to provide me the recipe afterwards which I am now sharing with you all.
Many of you do not have a lobster season or live close to any salt water, but do not fear. Although wild caught lobster is much better and healthy, you can also use fresh, live lobster from your local market to make this recipe.
The recipe has three components; the lobster bisque, the lobster tail boiled in mirepoix, and the rice. I will cover the recipes for the bisque and lobster tails and will leave the rice up to you.
Like what we are creating? Buy us a coffee to say thanks!
Lobster Bisque and Tails
- 3 whole lobsters, separated in half
- 8 cups of water
- 4 tablespoons of butter
- 2 garlic cloves, minced
- (mirepoix) 2 cups of diced onion, 1 cup shredded carrots, 1 cup diced celery
- ½ tsp thyme
- 1 tsp smoke paprika
- Salt and ground black pepper to taste
- 2 tablespoons flour
- 3 tablespoons tomato paste
- ½ cup white wine
- 3 cups lobster stock (see instructions below)
- 2 cups heavy cream
- 3 cups cooked rice
1. Bring 4 cups of water to boil and add lobster heads
2. Boil for 8 – 10 minutes
3. Strain off lobster heads, discard, and reserve lobster stock
4. Melt butter in a medium soup pot over medium-high heat
5. Add the garlic, 1 cup of onion, ½ cup carrots, ½ cup celery
6. Season with thyme, smoked paprika, salt, and pepper
7. Cook the mixture until the onions are clear
8. Stir in the flour and allow the flour to brown slightly
9. Stir in the tomato paste, white wine, and lobster stock
10. Reduce heat to low and simmer for 5 – 10 minutes
11. In the last minute, stir in the heavy cream and remove from heat
12. Place your bisque in a blender and liquefy the chunks
13. Bring 4 cups of water to boil and add the lobster tails and remaining mirepoix
14. Cook until the lobster tail is slightly firm
15. Remove from water, cut shells in half (be careful), and place over the rice with the boiled mirepoix. Top with lobster bisque