Celery Root Bisque with Sauteed Lobster (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
1 cup diced onion |
1/2 cup diced parsnip, or 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 recipe sauteed lobster, recipe follows |
Directions:
1. 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.
2. 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.
3. For the Sauteed Lobster:
4. 1 (2-pound) lobster (or 2 frozen tails)
5. 2 tablespoons unsalted butter
6. 1 tablespoon minced shallot
7. 1/2 teaspoon minced garlic
8. 1 teaspoon Essence, recipe follows
9. 1/4 teaspoon salt
10. 1 tablespoon lemon juice
11. 1/4 cup chopped celery leaves
12. 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.
13. 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.
14. Yield: 2 quarts
15. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
16. 2 1/2 tablespoons paprika
17. 2 tablespoons salt
18. 2 tablespoons garlic powder
19. 1 tablespoon black pepper
20. 1 tablespoon onion powder
21. 1 tablespoon cayenne pepper
22. 1 tablespoon dried oregano
23. 1 tablespoon dried thyme
24. Combine all ingredients thoroughly.
25. Yield: 2/3 cup
26. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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