Decadent but healthy: celery root bisque with optional broiled lobster tail meat.
Did you know that Mardi Gras is French for Fat Tuesday? This is a little embarrassing, but I never thought about it. I’ve just always thought of Mardi Gras meaning Let’s Party Wildly With Colorful Makeup and Glitter. It is, of course, the gorging before Lent begins the following day, Ash Wednesday. And just to complete the lesson, because I’m nothing if not thorough, Lent is the 40(-ish) day period leading up to Easter, which (besides all the religious significance of course) is all about chocolate. For the record, and at the risk of sounding sacrilegious (I’m more Buddhist than anything), I’m totally fine with starting a fasting period with butter and breaking it with chocolate.
We’re doing it a little different here on #SundaySupper this week since we’re more about Sundays and Tuesdays – we’ve called it Fat Sunday (Dimanche Gras) and going for a New Orleans twist since they have one of the biggest celebrations – at least in this country. Huge thanks to Leslie at La Cocina de Leslie for leading us this week!
I wanted to cook something rich and decadent, but still healthy. I would have loved, for example to make beignets but we really are still trying to lose a little weight after our most recent gorging with, yes, five fabulous batches of brownies over the Christmas holidays. So I settled for a bisque of celery root and half and half, dotted with broiled lobster for Carnivorous Maximus. Life is all about balance.
Serves: 4 bowls of soup and 4 lobster tails
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup diced yellow onion
- ½ cup diced Yukon potato
- ½ cup diced celery
- 1 tablespoon minced shallot
- ½ Serrano pepper, seeded and minced
- 1 teaspoon garlic
- ¼ cup white wine
- 5 cups peeled, roughly chopped celery root
- 5 cups vegetable stock
- 1 teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 1 teaspoon mustard
- ⅔ cup half-and-half
- ⅓ cup 2% milk
- 2 tablespoons coarsely chopped chervil leaves
- 4 frozen lobster tails
- 2 tablespoons unsalted butter
- 1/16 teaspoon Creole seasoning
- Pinch kosher salt
- Set a heavy 4-quart saucepan over medium-high heat. Add the olive oil and butter and once melted, sauté the onion, potato, celery, shallot, Serrano, and garlic until softened and fragrant, about 10 minutes. Add the wine and simmer until the wine is completely absorbed, about 7 - 10 minutes.
- Add the celery root, stock, salt, cayenne pepper, and mustard in the saucepan and simmer until the celery root is tender, about 35 to 40 minutes.
- Remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a blender) until smooth. Stir in the half-and-half and milk. Taste, and re-season the soup if necessary and garnish with the chervil.
- Serve with 3 tablespoons of the sauteed lobster per soup bowl for the meat eaters at the table.
- Using kitchen scissors, cut the lobster shells in half, and firmly open up to butterfly the tails. Gently slice through the lobster meat just enough to open it up. Be careful not to cut all the way through the meat.
- Melt the butter and stir in the seasoning and salt.
- Turn the tails upside down on a broiler pan, and broil for 7 minutes. Flip over and baste with the seasoned butter. Slip back under the broiler for another 4 minutes or until done. Baste again with the season butter.
- The lobster tails can be served as is with additional butter alongside the soup, or gently remove the meat from the shells, coarsely chop, and top each bowl of bisque with the meat of one tail.
Now go check out what everyone else is making for Fat Sunday !!
Cocktails & Other Beverages:
- The Hurricane Cocktail Recipe from An Appealing Plan
- The French 75 from Kimchi MOM
- Sweet Potato Pie Smoothie from Peanut Butter and Peppers
- Fried Oysters and Remoulade from Jane’s Adventures in Dinner
- Shrimp in Mustard Sauce from Noshing With The Nolands
- Mini Sweet Potato Pies from MealDiva
- Cajun Crab Beignets from Delaware Girl Eats
- Pancetta and Mushroom Arancini from Ruffles & Truffles
- Creole Shrimp Po Boy Recipe from Small Wallet, Big Appetite
- Chicken and Sausage Gumbo from Supper for a Steal
- Sausage & Shrimp Jambalaya from Yours And Mind Are Ours
- Vegan Pizza Waffles from Killer Bunnies, Inc.
- Red Beans and Rice from Cookin’ Mimi
- Baked Catfish Po’Boy from Curious Cuisiniere
- Muffaletta from Casa de Crews
- Bayou Seafood and Andouille Jambalaya from The Weekend Gourmet
- Seafood Gumbo from Take A Bite Out of Boca
- Cajun Rice & Beans from Momma’s Meals
- Creole Celery Root Bisque (with Lobster) from The Wimpy Vegetarian
- Louisiana Roasted Barbecue Shrimp from Food Lust People Love
- Cajun Dirty Rice Bowls from The Dinner-Mom
- New Orleans Fried Chicken from Family Foodie
- Baked Endive and Pears in Blue Cream Sauce from Shockingly Delicious
- Okra Creole from Cindy’s Recipes and Writings
- Banana Creme Pie with Honey Whipped Cream and Pecan Brittle from The Foodie Patootie
- Chocolate Ganache Tart from Melanie Makes
- Banana Bread Pudding from Gotta Get Baked
- Delicious Saffron Baked Beignets from A Kitchen Hoor’s Adventures
- New Orleans Bread Pudding with Caramel Whiskey Sauce from La Bella Vita Cucina
- Polish Paczki from Cravings of a Lunatic
- Buttermilk Beignets from The Messy Baker
- Eggless Bread Pudding in a Jar from What Smells So Good?
- Mint Julep Bars from The Girl In The Little Red Kitchen
- Mardi Gras Cupcakes w/ Cinnamon Frostingfrom Hezzi-D’s Books and Cooks
- Mardi Gras Long Johns from Kudos Kitchen by Renee
- Mexican Chocolate Coffee Cake from La Cocina de Leslie
- Fasnetküchle from The Not So Cheesy Kitchen
- Cheesecake Swirl Brownies from That Skinny Chick Can Bake
- Pecan and Chocolate Pralines from Desserts Required
- Chocolate Raspberry Cake from Clarks Condensed
- Baked Coconut Beignets from Mess Makes Food
- Ravioli dolci di Carnevale from Manu’s Menu
- Strawberry Paczki from Neighborfood
- Blackberry Fritters from girlichef
- Brownie Chocolate Chip Cheesecake from Magnolia Days
- Flourless Chocolate Cake in a Mug w/ Coconut Cream from Sue’s Nutrition Buzz
- Pecan Bars from Pies and Plots
- “Skinny Tuesday” Bananas Foster Cheesecake Parfaits from Cupcakes & Kale Chips
- Mocha Pear Cake from Happy Baking Days
- Skinny Baked Beignets from Daily Dish Recipes
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