GOLDEN VALLEY, Minn. - If you're looking for something to spice up your holiday meal or something that's easy to have on-hand for guests listen up.
You might try steering away from the traditional and going with a seafood chowder.
The Oceanaire'sexecutive chef, Robert Wohlfeil, visited KARE 11 Sunrise with some delicious tips and how to walk us through a recipe.
Yield: 1 gallon
Lobster stock - 1 gallon
Flour - 6 oz
Butter; whole - 6oz
Oil; canola - 1 oz
Carrots; rough chop - 12 oz
Onions; rough chop - 4 oz
Tomato paste - 6 oz
Paprika - 1 tsp
White wine - 1 qt
Cocktail sherry - 1.5 cups
Brandy - ¾ cups
Thyme; fresh - 2 sprigs
Cream - 4 cups
Lobster meat - 1 pound
Bring stock to a boil
With the flour and butter, create a blonde roux.
Add to stock and simmer to thicken
In another pot, caramelize the onions and carrots with the canola oil
Add the tomato paste, paprika and thyme. Caramelize again.
Carefully, deglaze with the wine, brandy and sherry.
Bring to a simmer and reduce by ½.
Mix the contents of both pots together and return to a simmer.
Add cream to strained bisque, season to taste with salt. Add additional sherry if the bisque lacks sweetness.
Add chopped lobster meat and serve.
Yield - 1 gallon
Lobster bodies - 5 lbs.
Mirepoix - 3 lbs.
Tomato Paste - 6oz
Bay Leaf - 3 ea
Thyme; fresh - 1 sprig
Black peppercorn - ½ Tbls.
Parsley; fresh - 2 oz
Lemon juice - 1 lemon
White wine - 1 qt
Water - 1 gallon
Salt - 2 tsp
In a large stock pot, cook lobster bodies while breaking apart the shells.
Add mirepoix and caramelize.
Add tomato paste and cook for 10 minutes; stirring to keep from burning.
Add aromatics, wine and lemon juice to deglaze.
Reduce wine by ½ and then add the water.
Bring to a simmer for 30 minutes.
Strain and chill.