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 Hematite
Newbee
 
Registered: 05/04/07
Posts: 136
Loc: Wisconsin
Last seen: 20 days, 16 hours
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 Chanterelle-Lobster Bisque
#8857447 - 08/31/08 07:57 PM (3 months, 3 hours ago) |
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I just invented this recipe and made it-- really just a standard bisque recipe with some modifications-- and it's great.
5-10 lbs fresh golden chanterelles
1 oz dried golden chanterelles
a few grams of dried black trumpets
shells from 2 small or 1 large lobster* (stomachs removed)
tammany and coral from one large female lobster*
1 bottle medium dry white wine
3/4 cup medium dry Amontillado or other sherry
1 medium onion
5 tablespoons unsalted butter
1/3 cup flour
heavy cream
2 bay leaves
2 cloves
a few sprigs of fresh thyme
a few sprigs of fresh marjoram
whole black peppercorns
1 tsp kosher salt
nutmeg
1. Finely crush dried mushrooms. Combine them with the sherry in a sealed container and set aside.
2. Put fresh chanterelles in a large pot. Add thyme, marjoram, a dozen or so peppercorns, and the bottle of wine. Sprinkle mushrooms salt. Cover pot and simmer over low heat for 30 minutes, after which there should be a generous amount of broth on the bottom of the pot. Pour off one quart of this broth for use in the rest of the recipe (The remaining broth and mushrooms can be packed into jars with a squeeze of lemon and topped with extra virgin olive oil to make delicious marinaded chanterelles that will keep for several months if refrigerated).
3. Put lobster shells in a large pot and cover with water. Add onion (unpeeled), cloves and bay leaves. Cover and cook for 1 hour. Strain the broth and return it to the pot, discarding the shells, bay leaves and cloves. Add tammany and coral, and reduce broth to about one pint.
4. Combine the lobster broth and the chanterelle broth.
5. Melt butter over medium heat in a 2-4 quart saucepan. Add flour and stir until it is completely mixed with the butter. Cook, stirring continuously, for 3 minutes. Do not allow the mixture to brown.
6. Turn heat under the saucepan to high and immediately begin adding mixed broth, a little bit at a time, until it mixes easily as additional broth is added. Add remaining broth.
7. Add mushroom/sherry mixture.
8. Stir continuously until the soup is boiling. Turn down heat to a simmer, and cook for another 10 minutes, stirring occasionally.
9. Ladle soup into bowls, swirl a few tablespoons of heavy cream and a scrape of nutmeg into each, and serve.
Note: Be careful, it's really easy to oversalt this recipe. Do not add any salt to the lobster broth, as the shells will release a considerable amount on their own.
*Real lobster, not spiny "lobster" or anything called a lobster that is not Homarus sp.
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 Madtowntripper
Sun-Beams out of Cucumbers
Registered: 03/06/03
Posts: 13,954
Last seen: 8 seconds
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Re: Chanterelle-Lobster Bisque [Re: Hematite]
#8859576 - 09/01/08 09:56 AM (2 months, 30 days ago) |
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God that sounds delicious.
I love mushroom bisque and I love lobster bisque.
You really need to come over and make this for me.
Are you in the Chicago area much?
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Hematite
Newbee
Registered: 05/04/07
Posts: 136
Loc: Wisconsin
Last seen: 20 days, 16 hours
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Quote:
Madtowntripper said:
God that sounds delicious.
I love mushroom bisque and I love lobster bisque.
You really need to come over and make this for me.
Are you in the Chicago area much?
A few times a year, at least-- I live near Madison.
I have some bisque left. I could throw it on dry ice and send it down to you.
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Madtowntripper
Sun-Beams out of Cucumbers
Registered: 03/06/03
Posts: 13,954
Last seen: 8 seconds
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Re: Chanterelle-Lobster Bisque [Re: Hematite]
#8870531 - 09/03/08 08:50 AM (2 months, 28 days ago) |
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Even better, I'm just down the street in Milwaukee.
Bisque Me, Baby.
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snoot
•ursa • major•
Registered: 01/30/05
Posts: 3,605
Loc: city of funk
Last seen: 10 hours, 9 minutes
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are those chants wild?
Nutmeg? That sounds interesting
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rhythmic ju jitsu
~~~
".. and sometimes I'll just bring out those funny noises that feel good too me." - B.B. King
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind."
~ Dr. Seus
didG
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Hematite
Newbee
Registered: 05/04/07
Posts: 136
Loc: Wisconsin
Last seen: 20 days, 16 hours
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PM me. I can spare 2 servings. First come, first served.
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acidsharp
Stranger
Registered: 07/21/07
Posts: 1
Last seen: 2 months, 14 days
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Re: Chanterelle-Lobster Bisque [Re: Hematite]
#8879414 - 09/04/08 08:52 PM (2 months, 27 days ago) |
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Do you think it would still be good if I subsituted the Lobster for some crab?
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snoot
•ursa • major•
Registered: 01/30/05
Posts: 3,605
Loc: city of funk
Last seen: 10 hours, 9 minutes
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Re: Chanterelle-Lobster Bisque [Re: snoot]
#8879655 - 09/04/08 09:54 PM (2 months, 27 days ago) |
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Quote:
snoot said:
are those chants wild?
where in wisconsin do you live? I'm in wausau.
--------------------
rhythmic ju jitsu
~~~
".. and sometimes I'll just bring out those funny noises that feel good too me." - B.B. King
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind."
~ Dr. Seus
didG
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Hematite
Newbee
Registered: 05/04/07
Posts: 136
Loc: Wisconsin
Last seen: 20 days, 16 hours
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Re: Chanterelle-Lobster Bisque [Re: snoot]
#8882683 - 09/05/08 02:27 PM (2 months, 26 days ago) |
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Quote:
snoot said:
Quote:
snoot said:
are those chants wild?
where in wisconsin do you live? I'm in wausau.
North of Madison.
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Hematite
Newbee
Registered: 05/04/07
Posts: 136
Loc: Wisconsin
Last seen: 20 days, 16 hours
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Re: Chanterelle-Lobster Bisque [Re: acidsharp]
#8882783 - 09/05/08 02:47 PM (2 months, 26 days ago) |
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I don't see why not. Crab is delicious and chanterelles are delicious, so crab+chanterelles should be delicious too. It's probably easier to list the delicious things that wouldn't be delicious with chanterelles than those that would be.
It won't taste the same, though. I'm assuming that you're using whole crab, and not just crab meat? I think that blue crab would be best, as (unlike dungeness) it has good-tasting tammany and it's easy to get females full of coral, especially in winter. If you're using crab meat you won't be able to make the stock, so you'd have chanterelle bisque with crab-- which still would be nice.
My favorite mushroom to combine with crab is giant puffball. Skin the puffball, break it up into dice-sized pieces, put it in a bowl and sprinkle it with a few tsp of kosher (or other non-iodized) salt. Cover it and refrigerate it for a few days, stirring it whenever you have a chance or think of it. The puffball will get mushy and release a lot of liquid. It also will start to develop a distinctly truffle-like aroma. Beat or blend (I use a stick blender) the puffball (and the liquid it released) into a smooth paste.
This paste is amazing stuff. Combined with butter it makes the most delicious duxelles you ever will taste-- I use it to make mushroom toast instead of garlic toast. The duxelles combined with flour makes a roux that is a great base for mushroom soup or a mushroom-crab soup.
I also make a puffball-crab lasagna from a thick sauce made with the roux and crab meat, layered with pan fried slices of puffball.
The only problem with giant puffball is that it's flavor and aroma intensifies with age (presumably due to the formation of aromatic compounds via oxidation, as in garlic), so that the lasagna is great fresh from the oven and the next day as a leftover, but by the second day it may be too intense for some people and by the third day it's best used as a sauce. I used my lasagna four days later as a sauce on roast port, and it was fantastic.
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snoot
•ursa • major•
Registered: 01/30/05
Posts: 3,605
Loc: city of funk
Last seen: 10 hours, 9 minutes
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Re: Chanterelle-Lobster Bisque [Re: Hematite]
#8884452 - 09/05/08 09:54 PM (2 months, 26 days ago) |
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how far north? you by wausau? The 715? 
--------------------
rhythmic ju jitsu
~~~
".. and sometimes I'll just bring out those funny noises that feel good too me." - B.B. King
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind."
~ Dr. Seus
didG
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Hematite
Newbee
Registered: 05/04/07
Posts: 136
Loc: Wisconsin
Last seen: 20 days, 16 hours
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Re: Chanterelle-Lobster Bisque [Re: snoot]
#8884566 - 09/05/08 10:28 PM (2 months, 26 days ago) |
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Lodi
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