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Lobster Bisque
Lobster Bisque
Lobster bisque is said to originate from the Bay of Biscay off the coast of France; where fishermen used lobster, crab, crawfish, shrimp, and langoustine shells that were of lesser quality to sell to markets to make the stock for this soup. The base of the soup is of sautéed mirepoix, garlic, tomato paste, and white wine. The lobster stock is added, simmered, then puréed. Heavy cream is stirred in. The lobster meat is portioned out into bowls with the bisque poured over.
Equipment
- immersion blender
Ingredients
- 4 lobster tails 8 oz
- 4 tbsp butter
- 1 medium yellow onion finely chopped
- 2 ribs celery finely chopped
- 1 medium carrot finely chopped
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 1/4 cup flour
- 1/2 cup dry white wine
- 4 cups lobster stock
- 1 bay leave
- 1 tsp thyme
- 1 cup heavy cream
- 1 tsp paprika
- salt and pepper to taste
- chives finely chopped
Instructions
- Split the lobster tails in half.
- Bring 6 cups of water to a boil. Add in the lobster tails. Simmer for 5 minutes until the meat is cooked through.
- Remove the meat from the tails and dice. Return the shells to the water and simmer for 5 more minutes. Strain and save the stock.
- In a large pot, melt the butter over medium heat. Add in the carrot, celery, and onion. Sauté for 10 minutes.
- Add in the garlic and tomato paste. Cook for 1 minute.
- Add in the flour. Cook for 1 minute.
- Pour in the white wine. Cook for a minute.
- Pour in the lobster stock. Add in the bay leaf, thyme, and paprika. Simmer covered over low heat for 30 minutes.
- Remove the bay leaf. Using an immersion blender, purée the soup until smooth.
- Pour in the heavy cream. Season with salt and pepper.
To Serve
- Ladle the bisque into bowls. Add in 1 lobster tails worth of meat to the bisque. Garnish with chopped chives.
Shrimp Omelette
Shrimp Omelette
Shrimp and eggs are two of my favorite ingredients. Combined with a little soy sauce, sesame oil, and green onion, they make an amazing omelette that can be eaten any time of day. Ready in 5 minutes, this shrimp omelette is my go to breakfast when I’m craving something a little less traditional.
Ingredients
- 1 tbsp vegetable oil
- 5 8/12 count shrimp peeled and deveined
- 4 large eggs
- 1 green onion finely chopped
- 2 tsp light soy sauce
- 1 tsp sesame oil
Instructions
- In a small bowl, beat the eggs, green onion, soy sauce, and sesame oil. Set aside.
- In a small egg pan, heat up cooking oil over medium heat. Add in the shrimp. Cook for 1 minute.
- Flip the shrimp over.
- Pour in the egg batter.
- Cook for 3-4 minutes until the top has firmed up.
BBQ Chicken Pizza
BBQ Chicken Pizza
Every time I’ve eaten a bbq chicken pizza from somewhere, the sauce tastes like shitty Kraft bbq. It always ruins the pizza. With this recipe, you have total control over that. The concept of the pizza is pretty straightforward, but the taste is even more satisfying than Guy Fieri bbq saucing a loaded gun and blowing his brains out to flavor town.
Equipment
- pizza pan or pizza stone
Ingredients
- 1 pizza dough recipe or half the recipe for thin crust
- 1/2 cup your favorite bbq sauce
- 1 cup mozzarella cheese shredded
- 1 cup monterey jack cheese shredded
- 1 cup leftover rotisserie chicken shredded
- 1/4 cup red onion thinly sliced
- 1 jalapeño thinly sliced
Instructions
- Stretch out your pizza dough to your desired thickness. Spread out the bbq sauce.
- Top with both the cheeses; along with the chicken, red onion, and jalapeños.
- Bake in a preheated 475° oven for 12-15 minutes.
Pizza Dough
For the last 8 months, I’ve been trying to perfect the perfect standard pizza dough. Through lots of trial and error, I think I may have done it. This recipe is basic and straightforward, yielding what I consider a really good medium thickness crust for a 14” pizza. If you divide the dough into two, you will have 2 – 12” thin crust pizzas. Once assembled, these pizzas bake at 475° for 12-15 minutes depending on the crust thickness and the type of pan or pizza stone you use. This dough can keep in the refrigerator for 3 days and can also be frozen.
Equipment
- upright standing mixer with dough hook attachment
- plastic wrap
- rolling pin optional
Ingredients
- 2 1/4 tsp dry active yeast
- 2 tsp sugar
- 3/4 cup warm water
- 2 cups flour plus extra
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- Mix together the yeast and sugar. Dissolve in the warm water and let activate until bubbly; about 5 minutes.
- Mix the flour and salt in an upright standing mixer for 30 seconds on low. Pour in the yeast mixture and olive oil.
- Increase the speed to medium and continue to knead for 5 minutes. At this point, the dough will pull away completely from the side of the bowl. Cover with plastic wrap and allow the dough to rise in a warm area for about 30 minutes.
- Gently flour a clean surface. Place the dough in the center of the floured surface and lightly flour the top.
- Using either your hands or a rolling pin, stretch out the dough to your desired thickness.
