Celery Root Bisque With Sauteed Lobster
"another fantastic Emeri recipe that has found it's way into my kitchen. BAM!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Yields:
-
2 quarts
- Serves:
- 8-10
ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1⁄2 cup diced parsnips or 1/2 cup carrot
- 1⁄2 cup diced celery
- 1 tablespoon minced shallot
- 1 teaspoon garlic
- 4 cups peeled roughly chopped celery root
- 5 cups chicken stock
- 1 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1 cup cream
- 2 tablespoons chopped fresh parsley leaves
- 1 (2 lb) lobsters (or 2 frozen tails)
- 2 tablespoons unsalted butter
- 1 tablespoon minced shallot
- 1⁄2 teaspoon minced garlic
- 1⁄4 teaspoon salt
- 1 tablespoon lemon juice
- 1⁄4 cup chopped celery leaves
directions
- Set a 4-quart saucepan over medium-high heat. Add the olive oil and once hot, saute the onions, parsnips and celery until softened, about 4 to 5 minutes. Add the shallots and garlic to the pan and saute until fragrant, 45 to 60 seconds. Place the celery root, stock, salt and cayenne pepper in the saucepan and ring to a boil, reduce to a simmer and cook until the celery root is tender, about 35 to 40 minutes.
- When the celery root is tender, remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a bar blender), until smooth. Taste, and re-season the soup if necessary and garnish with the parsley. Serve with 3 tablespoons of the sauteed lobster per soup bowl.
- Set a large 2 to 3-gallon stockpot to boil over high heat. Once the water comes to a boil, immerse the lobster in the pot. Cook the lobsters for 3 minutes, remove, and chill immediately in ice water. Once the lobster is cool enough to handle, remove from the water and place on a kitchen towel draped over a cutting board. Use a mallet to crack the shells, and remove the meat from the tail, claws and knuckles. Dice the lobster meat into 1/2-inch pieces and set aside.
- Set a 10-inch saute pan over medium heat and add the butter. Once the butter begins to foam, add the shallots and garlic. Saute the shallots and garlic until fragrant, about 1 minute. Add the lobster meat and season with the Essence and salt. Saute the lobster until cooked through, about 5 minutes. Add the lemon juice and raise the heat to high. Cook for 2 minutes. Add the celery leaves to the lobster and toss to blend. Remove from the heat and set aside for the soup.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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