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Celery Root Bisque (with Lobster)

Prep Time45 mins
Cook Time50 mins
Total Time1 hr 35 mins
Servings: 4 bowls of soup and 4 lobster tails
Author: Susan Pridmore

Ingredients

Celery Root Bisque

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 cup diced yellow onion
  • 1/2 cup diced Yukon potato
  • 1/2 cup diced celery
  • 1 tablespoon minced shallot
  • 1/2 Serrano pepper seeded and minced
  • 1 teaspoon Gourmet Garden Garlic - 80g" target="_blank" rel="nofollow">garlic
  • ¼ cup white wine
  • 5 cups peeled roughly chopped celery root
  • 5 cups vegetable stock
  • 1 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon mustard
  • 2/3 cup half-and-half
  • 1/3 cup 2% milk
  • 2 tablespoons coarsely chopped chervil leaves

Broiled Lobster Tails

  • 4 frozen lobster tails
  • 2 tablespoons unsalted butter
  • 1/16 teaspoon Creole seasoning
  • Pinch kosher salt

Instructions

Celery Root Bisque

  • 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.

Broiled Lobster Tails

  • 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.