Ingredients 3 tablespoons unsalted butter 1 medium Spanish onion, coarsely chopped 1 large carrot, coarsely chopped 2 stalks celery, coarsely chopped 3 cloves garlic, finely chopped 2 (1 1/2 pound) live lobsters 1/2 cup water, plus 3 cups 1/4 cup dry sherry 2 cups white wine 8 sprigs parsley 8 sprigs cilantro 1 bay leaf 8 white peppercorns 2 roasted poblano peppers, peeled, seeded and pureed Salt 2 cups heavy cream 1 cup … [Read more...]
Rich and Velvety Shrimp Bisque
Ingredients Shrimp shells contribute a lot of flavor to the bisque, so be sure to purchase shell-on shrimp. Large 21- to 25-count shrimp are a good size to use. If your food processor is small and your shrimp are extra large, process them in two batches. For straining the bisque, if you do not own a chinois, use a china cap or large sturdy mesh strainer lined with a double layer of damp cheesecloth. 2 pounds shell-on shrimp, preferably Gulf or … [Read more...]
Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms
Ingredients Market tip: Go for Dungenesse crab from the Pacific coast or blue crab from the Gulf of Mexico or Atlantic coast. 6 ears fresh yellow corn 4 cups low-salt chicken broth 3 cups whipping cream 2 tablespoons olive oil 7 bacon slices, cut crosswise into 1/4-inch-wide strips 1 1/2 cups finely chopped onion 1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium) 3/4 cup finely chopped celery 1 teaspoon … [Read more...]
