Anyone who knows me, knows I love Maui and every time we go there we head off to Mama’s Fish House. This recipe is from their establishment with their compliments.
- 5 Tbsp. butter
- 1 cup Maui onions, chopped
- 3 tbsp. minced garlic
- 6 tbsp. ginger, peeled and minced
- 10 cups fresh tomatoes, diced
- 4 qts. chicken stock
- 2 cups heavy whipping cream
- 1 cup of roux (1 cup flour mixed with 1/2 cup melted butter)
With a small stock pot, saute the onion in 5 tbsp. butter until translucent, adding the garlic and ginger. Cook for about 2 minutes, making sure not to burn the garlic. Add the tomatoes and simmer for 3 minutes.
Add the chicken stock, bring this to a boil. Reduce temperature to a low simmer for about 10 minutes. Add the roux and mix really well. Carefully puree the hot soup with a hand emulsifier and then add the cream, simmering for another 10 minutes. Taste and add salt and pepper if needed. Strain the soup for a creamier texture.
*Note: This really pairs well with a grilled cheese sandwich and a lovely glass of chilled white wine.
A Special Lobster Bisque New Year’s Eve for Six
New Year’s Eve celebrations don’t have to be loud and super noisy in a room full of strangers. You can have a wonderful evening with a few of your dearest friends. Make it that everyone brings something super special and you make this. Read it through and then proclaim “damn I can do this”. (Where did you think that title came from?) Exactly!
Rule #1 – invitations sent out ahead of time
Rule #2 – formal dress for sure (this makes it fun – we have done this several times)
Rule #3 – no rules you can make the entire meal if you wish.
Rule #4 – Wine, chilled
This is Lobster Bisque with a Chili lobster oil.
- 2 x 1 lb. lobsters, cooked
- 1 stalk celery, ribs removed, chopped
- 1 small yellow onion, peeled and finely chopped
- 1/2 fennel bulb, trimmed
- 1 carrot, peeled and chopped
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 3 garlic cloves, slivered
- 3 hot red chili peppers
- 2 bay leaves
- 1/2 tsp. crushed saffron threads
- 1/2 tsp. whole black peppercorns
- pinch of salt
- 4 cups grape seed oil
- 1/4 tsp. crushed red pepper flakes
Working over a large bowl, cut off the lobster tails and claws and remove the meat to a separate bowl. Cut the meat up into bite sized pieces then wrap and refrigerate. Crack the lobster shells and rinse the bodies. Place in a large heavy bottomed saucepan along with the remaining ingredients, except for the red pepper flakes. Bring to a low simmer and cook for 30-40 minutes, stirring often. At this point pour yourself a glass of wine OR a cup of coffee – you choose.
Strain all this through a fine sieve, discarding all the vegetables and shells. Once this has completely cooled, add the chili flakes. Pour into a large bottle and refrigerate until ready to use. This will keep for about 2 weeks or you can freeze it and keep it for a month.
Lobster Bisque
- 2 x 1 1/2 lb. fresh lobsters
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 celery stalks, ribs removed, chopped
- 2 carrots, peeled and chopped
- 1/2 fennel bulb
- 1 whole garlic head, cut in half crosswise
- 1 large tomato, chopped
- 2 sprigs fresh tarragon and thyme, each
- 2 bay leaves
- 1 tsp. black peppercorns
- 1/2 cup brandy
- 1/2 cup dry sherry
- 4 cups fish stock
- 2 cups whipping cream
- 1/4 cup tomato paste
- 1/4 tsp. saffron threads, crushed
- 2 egg yolks
- 6 large scallops, muscle removed
- 1 tbsp. olive oil
Rest the lobsters on their backs on a cutting board until a large pot of water comes to a boil. Add the lobsters, head first, and boil for 8 minutes.
With tongs, remove the lobsters and place in a large bowl until cool enough to handle. Let the water settle and reserve 3 cups of the liquid. Discard the remaining water.
Holding the lobsters over a bowl, cut the tails and claws remove the meat to a separate bowl. Cut the meat up into bite sized pieces and place in the refrigerator, covered. Crack the shells and rinse the bodies. Heat the oil in a large saucepan, add the shells and bodies, sauté over a medium heat until they turn a rich colour ( 5-8 minutes.) Stir occasionally so they don’t burn.
Add the onion, celery, carrots, fennel, garlic, tomato, herbs, bay leaves and peppercorns. Stir in the brandy and sherry and boil hard until almost all the liquid has evaporated. Add the fish stock and the reserved 3 cups of the cooking liquid and any of the lobster juices collected in the bowl when removing the lobster meat. Bring to a boil. Now, place a wooden spoon under the pot lid, reduce the heat and simmer for about 1 hour. Here, again, pour a glass of wine. Never mind the coffee.
Place the whipping cream in a saucepan and bring to a boil, reduce the heat and simmer for about 35-40 minutes to reduce and become thickened. Remove from the heat and cool. Refrigerate.
Strain the stock through a fine meshed sieve over another large saucepan, pressing firmly to remove any juices. Discard all the solids. Simmer the stock for another 30 minutes. Now whisk in the tomato paste and saffron and cook until it has reduced to about 4 cups. Remove from the heat. You can make this up a day ahead. If you do this, then set your table so that it just sparkles. Remember to have new candles and fresh flowers.
Just before serving, remove 6-12 bite sized pieces of the lobster meat from the fridge. Combine the reduced stock and cream in a medium saucepan and boil, whisking to make sure it is silky smooth.
Whisk the egg yolks in a bowl, slowly whisk in 1/2 cup of the hot stock. Now whisk into the remaining stock. Continue whisking until thickened and smooth. Cover the soup and keep warm while searing the scallops.
Heat 1 tbsp. olive oil in a skillet, Add the scallops and sear on both sides until a pale golden and not quite completely cooked through. Add pieces of the lobster to the pan to keep warm. Remove from the heat.
Whisk the soup once more time then ladle into 6 heated soup bowls. Top with the scallops and warmed lobster meat. Drizzle with the Chili lobster oil. Put on a big smile and take to the table.
Note: It looks long and hard, but it isn’t. Do it on two different days and it is a great dish.
Cauliflower Bisque
A small bowl of this Bisque will certainly have everyone clamoring to the table – no big appetizer required. Rich, delicate in flavours and a perfect beginning…..
- 2 tbsp. butter
- 1 med onion, chopped
- 1 large potato, peeled and chopped
- 1/4 tsp. curry paste
- 1 large cauliflower (about 2 lbs. in weight)
- 4 cups vegetable stock
- 1 1/2 cups 18% cream
- 1/2 cup whipping cream
- pinch of salt
- 1/4 tsp. hot pepper sauce
- 4 slices of bacon, crisp, coarsely chopped
- 1/4 cup fresh coriander
In a large saucepan, melt butter over a low heat. Add the onion, potato and curry paste and cook, covered, for about 6 minutes. Stir occasionally and make sure the onion is translucent.
Trim the cauliflower and chop coarsely. Add to the pan along with the stock and onion mixture. Bring to a boil. Cover and reduce the heat to low, simmering until the vegetables are cooked. About 10 minutes, then cool slightly.
In batches, puree in a blender until smooth. Strain through a sieve and pour into a clean saucepan.
Stir in the creams, salt and hot pepper sauce. Heat over a low temperature, stirring often while it simmers and becomes hot.
Ladle into warm soup bowls. Garnish with a generous pinch of crisp bacon and a touch of coriander.
This will serve 12 with small bowls or 6-8 with larger portions.
Chicken Noodle Spring Vegetable Soup
Everybody loves chicken noodle soup. Right? Then, of course, everyone loves fresh, spring vegetables? Yes, you do! Put them together and you come up with this fabulous, tasty and, may I say, healthy soup you will want make many times.
- 2 tbsp. olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp. curry powder
- 4 cups orange/carrot juice blend – This is for real
- 1 – 14 oz. can chicken broth (reduced salt)
- 1 cup, carrots, cut on the diagonal
- 1 cup sliced celery, peeled
- 2 cups dried broad noodles
- 2 cups shredded cooked chicken (leftovers maybe?)
- 1 cup sugar snap peas, trimmed
- 2 tbsp. fresh Italian parsley, chopped
- 1/4 tsp. crushed red pepper flakes
In a large pot heat the olive oil over a medium heat. Add the onion and garlic, cooking for 2 minutes. Add the curry powder and cook for one minute longer.
Carefully, add the orange-carrot juice, chicken broth, 1 cup water and pinch of salt. Add the carrots and celery and bring to a boil. Reduce heat and simmer, covered for 20 minutes.
Add the noodles and cook for 6-7 minutes, stirring occasionally. Stir in the parsley and red pepper flakes. Serve hot with toasted baquette slices.
Serves 4
Leek And Mushroom Soup With Crisp Cheese Croutons
You really have to try this…caramelizing the leeks and making your own croutons will tantalize everyone’s taste buds.
- 2 tbsp. butter
- 3 leeks, white and light green parts only, well washed and finely diced
- 1 tsp. brown sugar, packed
- 4 cups button mushrooms, sliced
- 1 tbsp. chopped thyme
- pinch of salt and pepper
- 2 tbsp. sherry
- 6 cups vegetable low-sodium stock
Melt the butter over medium heat in a large saucepan. Add the leeks and sugar, stirring for 2 minutes. Reduce to low and cook, stirring often for about 30 minutes, and starting to caramelize.
Increase the heat to medium and add the mushrooms, thyme and a pinch of salt and freshly ground pepper. Cook a further 10 minutes, stirring to avoid burning and ensuring all the liquid from the mushrooms has been absorbed.
Add the sherry and cook until absorbed. Add the stock and bring to a boil, stirring up all the brown bits. Simmer for 20 minutes and allow the flavours to blend.
Croutons
- 1/2 baguette, cut into 1/2 inch cubes (2 cups)
- 2 tbsp. melted butter
1/2 cup Asiago or 5 year old aged Gouda cheese, finely grated
Heat the oven to 450 degrees, In a bowl, drizzle the butter over the bread cubes and toss to mix and coat. Sprinkle in the finely grated cheese and toss to coat. Spread out on a parchment lined baking sheet and bake for about 8 minutes. Really watch so they don’t burn. Remove immediately and put into a bowl.
To serve the soup, ladle into warmed soup bowls and sprinkle the top with the croutons while they are still hot.
OMG, is this tasty and heart-warming.
Tomato Bisque With Roasted Lobster
There are bisques and then there is this one….if you don ‘t have/want lobster, try it with scallops. Just as yummy!
- 2- 8 oz. lobster tails
- 2 tsp. butter
- Bisque
- 8 sun dried tomatoes
- 4 cups of chicken broth (turkey broth if you have it)
- 12 medium very ripe plum tomatoes
- 2 large red bell peppers
- 2 shallots
- 1 garlic clove, unpeeled,
- 1 tbsp. olive oil
- pinch of salt
- 1/4 tsp. cayenne
- 3 tbsp. dry sherry
- 1 cup heavy whipping cream
- 2 tbsp. finely chopped parsley
- Warm Baguette
Lobster
Preheat oven to 350 degrees. Using a pair of scissors, cut the lobster tails along the back almost to the tail; turn over and cut along each side to prevent the tail from curling.
Place back side up (single cut) on a parchment lined baking sheet. Force the sides together so the meat protrudes from the shells. Dot with butter and roast for about 15 minutes or until the shell is red and the center of the lobster is hot and not grayish in colour. Cool, then remove the shells. Coarsely chop and set aside.
Bisque
Increase oven temperature to 400 degrees. Coat a large baking sheet with Pam spray and cut the sun dried tomatoes into strips and soak in the stock while the vegetables are roasting. Core the unpeeled tomatoes, seed and cut in half. Cut the peppers in half, core and seed. Peel and cut the shallots in half. Place them cut-side down on the baking sheet. Place the garlic in the middle of the pan. Drizzle with olive oil. Roast, uncovered for about 30 minutes until the tomatoes are lightly browned and very soft. Remove the peels from the vegetables and discard.
Puree the vegetables and sun dried tomatoes with stock in a blender. Whirl in the salt, cayenne and sherry. Add more stock if needed to acquire the correct texture. Taste and adjust the seasoning as needed.
Pour soup in a large saucepan, stir in the cream. Heat over low heat until very hot, but NOT boiling. Divide the lobster into warmed soup bowls, ladle in the hot soup and garnish with the parsley. Serve with warm buttered baguette slices.
What did I tell you? THE best there is…..serve with a chilled White wine (not heavy like a Chardonnay) and you will hear the angels singing for sure.
Spicy Mussel Chowder
This is quite similar to clam chowder but has been spiced up with a Thai curry.
- 3 cups chicken broth
- 1 1/2 lbs. mussels
- 1 tbsp. Crisco oil
- 1 cup diced red potatoes
- 1 cup diced fennel
- 1 cup sliced leeks (cut in half horizontally first and rinse well)
- 1/2 tsp. Thai red curry paste
- 1/4 cup whipping cream
- 1 tbsp. lime juice
- salt and pepper
- 2 tbsp. chopped fresh Italian parsley
Bring the stock to a boil and add the mussels. Shake pan and cover until the mussels open up. Discard any that do NOT open. Remove the mussels from the shell and reserve. Reserve the broth in a separate bowl.
Heat the oil in a saucepan and add the potatoes, fennel and leeks and saute for 2 minutes. Add the curry paste and cook a further minute. Pour in the mussel cooking broth and bring to the boil, reduce heat to medium low and simmer for about 14-15 minutes until the vegetables are tender.
Add the mussels and cream to the pot and simmer for about 2 minutes. Stir in the lime juice and ladle into soup bowls. Top with the chopped parsley.
Oh, be sure to have a chilled bottle of Riesling on hand. Perfect together.
Red Bell Pepper Soup With Lime And Basil
If you have an intimate dinner around the corner for 4 people, this would be a delicious starter course. It can be served hot or cold and thereby you don’t need to worry about the weather.
- 3 large red bell peppers, seeded and quartered
- 1 large orange bell pepper, seeded and quartered
- 1 pound roma tomatoes, trimmed and quartered
- 1/2 cup sliced onion
- 2 garlic cloves, sliced thin
- 2 tbsp. olive oil
- 1 3/4 – 2 cups chicken broth, divided
- 2 tbsp. chopped, fresh basil, divided
Preheat oven (or bbq) to 425 degrees. Spray a large baking sheet with Pam. Arrange the peppers and tomatoes on the sheet, cut side up. Scatter the onion and garlic over the tops and drizzle with olive oil all over the vegetables. Sprinkle with a light touch of salt and pepper.
Roast until the peppers are soft and beginning to brown around the edges. turn these vegetables occasionally. Remove from the oven.
Place the yellow pepper in a paper bag for 10 minutes, then peel the skin off and finely chop, using for garnish.
Transfer half of the mixture, 1 tbsp. broth and 1 tbsp. basil and lime peel to the blender and puree until smooth. Transfer to a large saucepan. Puree remaining mixture in the blender with 3/4 cup of broth and puree until smooth. Add to the saucepan. Thin soup if too thick.
When ready to serve, return to the saucepan and reheat. Ladle into 4 soup bowls. Garnish with the yellow pepper and remaining basil.
Remember, this can be served cold. Oh, I’m sorry, would you like a glass of wine with that?
1 tsp. grated lime peel
Cream of Cauliflower and Parsnip Soup With Scallops
This is another wonderful, delicious way to serve scallops. The soup is also good, don’t get me wrong. Together they make an awesome winning appetizer. Hey Boss, do I now get that raise?
- 1 leek, white and pale green parts only, thinly sliced
- 3 tbsp. butter
- 1 garlic clove, chopped
- 1/2 large cauliflower, in florets
- 1 lb . parsnips, washed, peeled and thinly sliced
- 2 1/2 cups chicken stock
- 1 1/2 cups heavy whipping cream
- pinch of salt and white pepper
- 6 large scallops
- olive oil
In a soup pot, sweat the leek in butter for 8 minutes without browning. Add the garlic and cook 1 more minute.
Add the cauliflower, parsnip, stock and cream. Bring to boil and simmer for about 15 minutes. Make sure the parsnip is completely cooked through. Blend is several batches until smooth. Season to taste and set aside.
Preheat a skillet for 3 minutes and in a small amount of olive oil, brown them for 1 minute. Turn and brown the other side until they are cooked but still soft. Do not over cook or you will have rubber. Remove from heat and keep warm.
Ladle the piping hot soup into deep soup bowl, place one scallop in the center.
Now to raise the bar…..make a cumin froth by using 1/4 cup cold milk and 1 tsp. ground cumin . Use a frother to make a froth. Garnish around the scallop with a half circle on one side of the bowl. Add a pinch of microgreens and holy schamoley….what a dish!.
Oyster Rockefeller Soup
Gotcha! There is another way to eat this delicacy. Try it and see if you agree.
- 4 cups fish stock
- 2 cups chicken broth
- 3 tbsp. butter
- 2 shallots, finely chopped
- 4 oz. smoked bacon, finely chopped
- 3 tbsp. flour
- 35 shucked oysters, reserving liquour
- 2 cups spinach leaves, stemmed and washed, dried and chiffonade style
- pinch of salt
- 1 1/2 cup heavy whipping cream (again, 36% if you can buy it)
- 2 egg yolks
- pinch of tabasco sauce, fresh lemon juice
- 1 tbsp. Pernod liqueur
In a large saucepan,, combine the stock and broth bringing to a boil. Reduce temerature and keep hot.
In a soup pot, sweat the shallots in the butter and bacon for 6-7 minutes without browning. Add the flour, and with a wooden spoon, stir to combine and cook for 3 minutes.
Remove from heat, add the hot stock/broth whisking together gently to combine. Bring to a boil and simmer over low heat for 15-18 minutes, stirring often.
Remove from the stove, add the spinach, oyster liquour and season to taste. Reheat the soup 15 minutes before serving.
Warm the soup bowls and then combine the cream and yolks. Temper the mixture with a large ladle of hot soup and whisk well to avoid curdling. Add the egg mixtue to the pot and heat until almost boiling. This must be constantly stirred. Add the oysters and cook only for 1 minute.
Remove from heat and add the tabasco, lemon juice and Pernod.
Barley And Cheddar Soup
This is not only tasty but good for you as well. Would I steer you wrong?
- 2 tbsp. olive oil
- 2 celery stalks, washed, cleaned and diced
- 2 medium carrots, diced
- 1 small onion, peeled and diced
- 8 oz. white button mushrooms, dusted and quartered
- 2 garlic cloves, roughly chopped
- 1 cup pearl barley
- 4 cups beef stock
- pinch each of dried sage and dried thyme
- salt, cayenne pepper to taste
- 1 1/2 – 2 cups aged white cheddar
- 1 cup pecan halves, toasted, chopped coarsely
In a large pot, heat the olive oil and add the celery, carrots, onion and garlic. Cook until all vegetables are tender. This should take 8-10 minutes. Stir occasionally so they don’t burn.
Add the barley and stir in well. Add the stock and herbs. Bring to a hard boil and reduce the heat to low. Simmer, partially covered for 25-30 minutes until barley is tender.
Just before serving, stir in the pecans and cheese.
Asparagus Soup
Fresh asparagus is a wonderful thing to eat. Poached, baked, B BQ’d, steamed….it doesn’t matter.
- 3 tbsp. olive oil
- 1 lb. asparagus
- 1/2 onion, finely chopped
- 1 garlic clove, finely chopped
- 3 tbsp. flour
- 3 3/4 cups chicken stock
- pinch of dried thyme
- 1/4 cup whipping cream
- salt and pepper to taste
- 1/2-3/4 cup grated aged white cheddar
- 1 lime, grated
Heat the oil in a pot, add the asparagus, onion and garlic and cook for about 5 minutes until softened.
Mix in the flour until well combined and while stirring, add the chicken stock. Add the thyme and bring to a simmer. Cook for about 20 minutes until the asparagus has become tender. Puree in a food processor until smooth. Return to the pot and add the cream. Heat through.
Ladle into warm bowls, add a generous dollop of sour cream and sprinkle some of the grated lime peel on top.
Did I say….more, please?