This weekend we are packing the car with the kids and heading back again to my hometown of Dubuque, IA. While the kids are having fun with grandma and grandpa, Marc and I are heading to the National Mississippi River Museum & Aquarium to capture Carissa and Patrick’s wedding. Although we have photographed many Dubuque weddings, this is our first time capturing one at the museum. This has been a venue Marc and I have been looking forward to since we first chatted with Carissa and Patrick last year.
The inspiration for Carissa and Patrick’s recipe was easy since they are both fans of seafood, much like Marc is. Although the Mississippi is the most unlikely place to find lobsters it inspired us to make one of our most ingredient heavy and challenging recipes to date; yummy lobster bisque with some Iowa sweet corn. To wash this flavorful soup down we will be creating a Muddy Mississippi Martini.
See you tomorrow Carissa & Patrick! Enjoy your little delight.
2 lb live lobster
old bay seasoning
1 celery stalk
1 small carrot
1 ear sweet corn
1 large tomato
1 head of garlic
8 whole peppercorns
2 tbs fresh thyme
2 bay leaves
2 cup clam juice
1 tbs flour
1 tbs butter
1/4 cup tomato paste
1/2 cup heavy cream
2 fresh basil leaves
Sliced Italian Bread
In large pot boil water with Old Bay Seasoning. Drop in lobster once water is boiling. Cook approximately 7 minutes and remove lobster, put in ice bath. Reserve two cups of the cooking liquid and set aside.
Break off lobster head, tail, and claws. Scoop out tomalley and save in the refrigerator for later use. Remove lobster claw and tail meat. Chop.
Chop 1 large celery stalk, 1 onion, 1 small carrot, 1 ear of cooked sweet corn, large tomato. Chop off the top of 1 head of garlic.
Heat olive oil in large pot add lobster shells and 1/2 cup sherry. Saute until the liquid is mostly evaporated. Add the cut vegetables, 8 whole peppercorns, 2 tbs fresh thyme, 2 bay leaves, 1 head of garlic. Cook until soft, approximately 10 minutes.
Add to pot 2 cups of clam juice, and 2 cups of lobster cooking liquid previously saved. Simmer 1 hour.
Strain the lobster stock and set aside.
In pan, make a roux but whisking 1 tbs of flour and 1 tbs of butter until lightly brown. Stir in 1/4 cup tomato paste. Add lobster stock, 1/2 cup heavy cream, corn and lobster meat.
Chiffonade 2 fresh basil leaves
Make crostini by slicing fresh Italian bread and placing on hot skillet.
Garnish bisque with fresh basil and extra lobster meat.
Muddy Mississippi Martini
2 oz vodka
2 oz of Irish cream liqueur
2 oz cream de cocao
In martini mixer add vodka, Irish cream liqueur, creme de cocao over ice and shake. Garnish martini glasses with chocolate syrup swirl. Add martini and garnish with fresh chocolate shavings.