A warm, hearty chowder filled with PEI lobster, mussels, oysters and potatoes. A true East Coast dish!
Directions for: Lobster, Mussel and Oyster Bisque with Grilled Herbed Crouton
Ingredients
Bisque2 PEI lobsters, cooked
cup (60 mL) olive oil
1 bulb fennel, sliced
2 cloves garlic, sliced
1 onion, sliced
Zest of 1 whole lemon
2 ribs celery, chopped
2 carrots, chopped
1 bunch thyme
2 bay leaves
bunch (2 Tbsp/30 mL) tarragon, finely chopped and reserved
bunch (2 Tbsp/30 mL) parsley, finely chopped and reserved
bunch (2 Tbsp/30 mL) chives, finely chopped and reserved
Salt, to taste
4 Tbsp (60 mL) tomato paste
cup (125 mL) white wine
cup (125 mL) Pernod
4 cups (1 L) chicken broth or water
1 lb(s) (454 g) PEI mussels
4 Tbsp (60 mL) butter
3 Tbsp (45 mL) all-purpose flour
2 cups (500 mL) corn kernels
2 cups (500 mL) PEI yellow fleshed potatoes, diced and blanched until tender
1 cup (250 mL) peas
cup (125 mL) 35% cream
12 PEI oysters, shucked with liquor reserved
Basil Toast4 slices sourdough bread, grilled
cup (60 mL) basil
2 Tbsp (30 mL) olive oil
Directions
Bisque1. Twist the lobster body away from the tail, saving any of the juices. Using a knife or a pair of sharp scissors, split the body lengthwise and add it to a large pot with olive oil on medium heat. Cook for 3- 5 minutes.
2. Remove lobster meat from the tails and claws and cut into 1inch (2.5cm) chunks, set aside.
3. Add fennel, garlic, onion, lemon, celery, carrot and the whole herbs (not chopped and reserved) to the pot with the lobster bodies; add a couple pinches of salt. Sweat the lobster and the vegetables until translucent, about 3-5 minutes.
4. Add the tomato paste and continue cooking for 3-5 minutes, add the wine, Pernod, chicken stock and of the mussels. Cover with a lid and simmer on low heat for 35- 40 minutes.
5. Strain through a colander set over a pot large enough to catch all of the broth. Using a ladle, force the juice out lobster shells and vegetables, the best flavour is hidden in there. Return the broth to the heat and slowly reduce it until the flavour is rich, briny and tasting of lobster, about 5-7 minutes.
6. Combine butter with flour and work into a paste. Blend the flour and butter mixture into the broth with an immersion blender and continue to cook for 5-7 minutes, until the starchy flour taste is gone and the chowder becomes thick.
7. Add corn, potatoes, peas, cream, oysters, the rest of the mussels and the lobster meat. Cover with a lid and simmer until the mussels just begin to open.
8. Stir in reserved and chopped tarragon, parsley and chives.
Basil Toast1. Rub grilled bread with basil leaves.
2. Drizzle bread with olive oil and serve with chowder.
See more: Comfort Food, Dinner, Herbs, Main, Potatoes, Seafood, Shellfish, Vegetables