Farmhouse Lobster Bisque

We're calling this Lobster Bisque "Farmhouse" not because we are farming lobsters, but because this bisque includes ingredients that are always on hand at our farmhouse. The soup includes bacon, which we cured and smoked here at our farmhouse. The bacon is from the Red Waddle pigs we pasture raised behind the farmhouse. The vegetables and herbs are from the garden, and many of the ingredients, like the roasted garlic and fresh tomato juice, are really great ingredients that I prepped this fall for dishes like this one. "Farmhouse" might signify; a little rough around the edges. It could translate as; wholesome and home grown. Right now, a few words that come to mind when I think of farmhouse: snow, wind-chill, and rosy cheeks. This bisque was a necessity to combat the elements.

Because this bisque has the word "Farmhouse" in front of it, it is less intimidating to make. I used what I had on hand, Jameson instead of brandy for instance. I used a sparing amount of fresh rosemary to add that hint of pine, which surround the farmhouse and whose branches are heavily burdened with snow. A bit of fresh lemon zest adds a pick-me-up and freshens up those hearty, woodsy, farmhouse-y flavors. It's a favorite for the Holidays! Merry Christmas and Happy Farmhouse Lobster Bisque!!


FARMHOUSE LOBSTER BISQUE

1/2 cup bacon, diced
In a heavy bottomed stock pot, brown the bacon. Remove the bacon from the pan and set aside (the bacon will be used later as a sort of 'bacon crouton' to garnish the soup). In the remaining bacon fat sauté over medium heat:

1 leek, sliced
1 carrot, chopped
2 TBLS roasted garlic cloves
1 lobster tail shell, meat removed, and set aside (Yes, just the shell!)

When all of the above ingredients have just started to brown, add:

1 shot of Jameson
4 cups water
1 cup fresh tomato juice
1/2 tsp fresh rosemary, minced
1/2 tsp thyme
1/4 tsp black pepper
1 bay leaf
a pinch of chili flakes
1 tsp lemon zest

Bring all of the ingredients to a boil, then lower the heat to a slow simmer. Allow to simmer until the liquids have reduced by half. Remove the shell, or leave it in (I leave it in and strain the stock several times), and blend in a blender until completely blended. Strain the lobster stock back into the stock pot. Add :

salt to taste
1 cup heavy cream

Bring the bisque to a low simmer, tasting and adjust the seasonings as needed. Thicken the soup with a roux. I used about 3 TBLS butter and 3 TBLS flour for my roux, sautéed together until a very light golden brown starts to happen. Whisk the roux into the soup, and allow the soup the simmer on low heat for another 10 minutes. When the bisque has thickened, taste and adjust seasonings. At this point I added a squeeze of fresh lemon juice and a touch more salt. If the soup seems a bit on the thick side, add a splash more cream. At this very last second of the bisque being hot and lowly simmering, I add the lobster meat, which I've diced. It only needs but a moment to simmer in the bisque. After about 30 seconds, it is done. No joke- don't simmer that lobster for any longer!

Ladle the soup into bowls, and garnish with the crisped bacon. I happened to have scallion pesto on hand, so a dollop of that garnished it as well. I like this soup with a chunk of crusty bread, on a cold winter's night, or on a lazy Sunday afternoon when I have time to dabble in the kitchen. Enjoy! Belly up!!