Stuart “harvested” the turkey from his farm and smoked it on his Big Green Egg.
Greetings and good wishes for 2014! Last Thursday our band of revelers headed to the country for an old-fashioned family Christmas hosted by Shirley and Stuart at their charming farmhouse.
The guest of honor was one large turkey sacrificed the day before for the feast, then smoked outdoors on a Big Green Egg (any smoker would have done the job).
As prelude to the feast, Lucy made a decadent lobster bisque and it occurred to me this would be quite special to ring in the New Year as well. Not a morsel of lobster goes to waste in this recipe; as the instructions explain, the water used to boil the lobsters, juices and roes emitted when shelling, and even the shells themselves are used to make the flavorful base.
Typically one would find 2-3 morsels of lobster in a bisque (which is to be expected with the price of lobster so dear), but this bisque was loaded with the sweet, succulent meat. Seafood stews are so perfect for wintry, celebratory meals – Oyster Stew , Sherried Shrimp Bisque, Cioppino and Bouillabaisse are other favorites of mine.
The batch was loaded with lobster meat.
Preparing this Lobster Bisque is very similar to cautions I take with Oyster Stew; the only ways to befuddle your efforts would be overcooking the lobster and/or allowing the cream base to overcook and possibly separate. A heavy bottomed pot (a Dutch oven is perfect) and a riser to insert over the burner keeps the soup from becoming overheated.
The soup yielded 20, 1 cup portions, which was the perfect amount when served as an appetizer. I’d estimate it would yield 8 main course servings, and is easily divisible. Lucy explains the flavor of the bisque improves after a day’s confinement in the refrigerator.
Hunkering down into the folds of winter, my body begs a slowing down, a turning inward, a respite from the frantic pace of December. The seasonal change also brings a change in what I’m craving–– at the moment, soul-nurturing meal-in-a-pot soups. Below, I’ve mapped together some of my well-tested global favorites. (For dozens more, check out the drop … Full recipe post »
Long before Steve Brill made hunting for wild foods a thing, since the dawn of our species we’ve been foraging our lands for edibles to survive. (In the eighties, Brill–aka, Wildman– began organizing foraging expeditions in Manhattan. Once he was slapped with a summons for making a meal from Central Park weeds. Minutes after his arraignment, … Full recipe post »
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