Lobster Bisque with Shrimp and Crispy Prosciutto
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One of the best things about summer—and this is a big deal considering I have constantly voiced out how it’s my least favorite season—is that lobsters are wonderfully cheap. My local grocery store has been running a $6/pound promo on these delicious crustaceans for a few weeks now, so I snapped up the chance to get a few of them.

Serves 6 as a main course

You need:
For the lobster stock

Shells of four 1.25- to 1.5-pound lobsters
1 large + 1 small onion, diced
4 cloves garlic, minced
1 small can tomato paste
6 whole peppercorns
2 celery stalks, chopped into chunks
2 bay leaves
1 bunch sage
1 bunch parsley stalks

For the bisque

Claw, tail, and head meat from the lobsters
1 small onion, diced
3 cloves garlic, minced
6 slices prosciutto
1 small can tomato paste
1 pound 16–20 shrimp, deveined, and shell and tails removed
1 cup of rice
2 tbsp. Worcestershire sauce
1/4 cup brandy
1 cup heavy cream
Old Bay

To Make the Stock:
  1. Heat up two tablespoons of olive oil and two tablespoons of butter in a deep pot.
  2. Sauté the onions and the garlic until fragrant.
  3. Add the rest of the ingredients and add enough water to almost cover everything.
  4. Add 3 tbsp. salt.
  5. Bring the pot to a boil, then adjust the heat to low. Simmer the stock for at least 30–45 minutes.
  6. Pass through a strainer to get just the stock. Discard the shells and the vegetables.
To make the Bisque
  1. Sauté the onions and the garlic in a pot with two tablespoons of olive oil until fragrant.
  2. Lower the heat to medium. Add the tomato paste and stir often until it breaks.
  3. Add the Worcestershire sauce and brandy, and stir for about 30 seconds.
  4. Add about 10 ladlefuls of the stock. Bring to a boil.
  5. Add the rice, stir, and simmer for about 10 minutes, or until the rice is cooked.
  6. While the rice is cooking, fry up the prosciutto in a fry pan with a tablespoon of olive oil until crispy. Place in a plate with paper towels to absorb any excess oil.
  7. Season the shrimp with salt, pepper, and Old Bay.
  8. Cook them in one layer on the pan that was used for the prosciutto, until pink all throughout. Set aside.
  9. Season the lobster meat with salt, pepper, and Old Bay, and cook in the same manner as the shrimp.
  10. Using an immersion blender, blend the bisque until smooth and slightly thickened (the starch from the rice will do that for you).
  11. Add the cream and bring to a slight simmer.
  12. Divide the bisque, lobster, shrimp, and prosciutto across six bowls. Garnish with chopped sage or dill. Serve with crusty bread if you want.

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