The Sydney fish markets had beautiful lobsters selling for $20 each. So we bought five of them – excessive much? Contrary to the current economic downturn, lobsters (actually they’re crayfish here) have been breeding like crazy – lowering the price of the usually expensive shellfish. And after reading Cakalusa’s post, it really was the perfect opportunity to rub it in.

Fresh egg linguini, lobster, johnny love bite tomatoes, basil (in 20 minutes!)

Boil a large pot of salted water.
In a separate pan, brown sliced garlic, diced eshallots, and add cubed tomatoes. Add a splash of dry white wine and reduce.
Add some tomato paste and some dried chilli flakes to give it some color.
Stir in lobster meat and add butter and heat for a minute.
Cook pasta to slightly before al dente, drain, and add into sauce.
Serve immediately with finely chopped basil.

There’s always that dilemma where you have all these lobster shells leftover – and what better way to use them than a classic lobster bisque?

Lobster Bisque

Place lobster shells on an oven tray and roast until shells begin to brown, about 8 minutes. With olive oil in saucepan brown chopped onions and 2 cloves garlic. I like to stuff the lobster head with 2 inch pieces of peeled carrots, and add in a few stalks of celery. Add 2 cups of fish stock and 1 cup chicken stock. Bring to the boil, and then simmer under low heat for 3-4 hours, covered.

Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. I normally prepare this the night before. The rangehood in my apartment isn’t exactly powerful, so the entire floor of the building smelled like lobster bisque. Sorry neighbours!

When you are ready, add half a cup of cream (or more, if you prefer) to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Season with black pepper and salt and ladle soup into bowls.

Lobster bisque really reminds me of the small Hong Kong styled diners I used to go to with my family, served next to those super soft brioche buns with a yolk and butter glaze… so while on my trip down memory lane, it brought me to the next dish:

Tacky Hong Kong Style Lobster salad
(so bad that it’s GOOD)
This one is easy. Chop up lobster meat, and drain a can of ‘fruit salad’. Add chopped celery and chopped green apple for a bit of crunch.
Mix with a lot of egg mayonaise. Mmm.

That’s how I used four of those lobsters. I think I just ate the fifth one on the couch with some cocktail sauce, and I’m not ashamed to admit it!

Like my post? Spread it like butter!