Lobster Bisque, Cajun Pancakes and Mango Summer Salad

Lobster Tail Bisque

So here I am with two remaining lobster tails (see last week's post) to turn into something resembling Lobster Bisque. First time for everything! I never had enough lobster to make bisque before!

Lobster bisque is basically tarted-up broth. The meat is almost just a garnish, the flavor comes from the shells and things. This isn't a hard recipe, but it's gonna take some time... say three/four hours!

There are tons of recipes out there – written by wealthy cooks who can afford 4 or 6 whole lobsters, or who live in Maine where lobster gets sold for dogfood when there's a glut on the market!

My first task was to find a recipe that would work with the just-under-a-pound amount of lobster that I had on hand.

Other than lobster, you're going to need:

2 sticks Celery

1/2 cup diced White Onion

1/2 cup shredded Carrot

3-4 Tbsp Tomato Paste

1/4 cup chopped Mushrooms or 1 tsp Mushroom Powder

2 shots Sherry

1/2 cup White Wine

2 cans Evaporated Milk

2 cups Chicken Stock
1 cup packed, cooked White Rice

4-6 sprigs fresh Tarragon

Spices to make boiling liquid (see last week's post)

Step 2 – Cook the Lobster – see last week's post. Save the flavored cooking liquid! Some of it will become the base for your bisque broth. Save the lobster shell for step 3 (I had also saved the shells from the previous 2 lobsters for added flavor).

Step 3 – Break up the shells into, say, 2” pieces, flatten them, and brown in about 1/2 stick of butter and 1/4 cup of olive oil. The fats help pull out the color and flavor from the shells. When the shells are nicely browned transfer every bit of liquid and shell to a 6-8 cup stock pot.

Step 4 – Simmer the broth. To the stock pot add mirepoix – equal amounts of celery, onion and carrot. Throw in some tarragon. Let things cook until the veggies start to brown, say 10-15 minutes.

Now start adding liquids. Start with a couple shots of Sherry or Brandy. Cook for a couple minutes. Then add half a cup of White Wine of your choice (I like sweeter whites). Now add two cups of that reserved cooking liquid and two cups of chicken broth.

Simmer this mixture for an hour, then strain through a wire mesh colander, pressing the accumulated shells and cooked veg to remove every unctuous drop of yumminess. At this point I had 4-3/4 cups of broth.

Step 5 – Blending. Put the broth and 1 packed cup of cooked rice in a blender or food processor and take it for a loooong whirrrr so the rice gets really creamed.

Add 2 cans of evaporated milk, and stir. Turn the heat 'way down and simmer for at least 1, preferably 2 more hours.

Step 6 – Final Blending – Return the mixture to your blender or food processor (blender is actually better) and take it for a second spin. You're looking for a very creamy texture.

Step 7 – AT LAST, it's time to chop up the lobster meat, and saute it in a bit of butter for a couple minutes. Put a nice mound of meat in the middle of each bowl, and gently ladle the bisque around the meat. Serve with nice crusty bread to mop up every fabulous drop!

If you've read this far, you've gotta know that this is the single best dish I have ever prepared!! Worth every bit of the effort, but only once in awhile for very special occasions!

Cajun Red Beans & Rice Corn Cakes

by Chef Suzanne Duplantis

Baton Rouge, LA

My chef-friend Suzanne "Makeover My Leftover" Duplantis came up with this recipe as a way to use up leftover Red Beans & Rice.   I seldom have leftover red beans or rice, but this sounded so good I just had to make it!

1 box/package Cornbread mix (I use the Jiffytm brand, prepared according to instructions) 

1 cup leftover Red Beans (or a can of red beans simmered with some Cajun spice and diced onion)

1/2 cup leftover White Rice

1 link Andouille sausage, cubed

1 tsp Vanilla

powdered sugar and/or maple syrup for topping

Add the andouille sausage to a food processor. Mince. Cook in a skillet over medium heat, stirring constantly until crispy, about 5 minutes. Set aside.

(Don't have Andouille?  Any tangy sausage will do)

To the prepared cornbread batter, add the beans, rice, and vanilla. Mix well. Let stand 5-10 minutes.

In a non-stick skillet or griddle over medium heat, drop batter by tablespoons. When first side is full of bubbles, about 1 minute. Flip. Cook an additional minute.

(I used 1/3 cups of batter to make 3"-4" cakes about 1/2"thick)

Serve red beans and rice cornbread cakes with crumbled andouille "bacon”.

Top with powdered sugar and/or maple syrup, if desired. My “test panel” liked them just plain, as a warm bread, but also liked them with cane syrup.  I like them with a dollop of tangy salsa!

Mango Feta & Spinach Salad

Inspired by a Sunday supplement recipe for a peach, arugula and blue cheese salad!

2 firm ripe Mango fillets, sliced into crescents

2-3 handfuls Baby Spinach, stemmed

2-3 handfuls sliced Romaine lettuce

4 oz Feta crumbles

1/4 cup Hazelnuts, pecans, walnuts, almonds

Deli sliced meats and cheeses of choice – ham, turkey, cheddar, swiss, etc.

Dressing

1/3 cup EVOO, basil flavored, if you have it...

2 Tbsp Balsamic Vinegar

Salt & Pepper to taste

Toss the greens together then fold in the mango, feta and nuts.

Whisk the dressing ingredients together and drizzle over the salad. Toss to combine. Top with sliced deli meats and cheeses as desired.