John wrote...
>A friend brought two large lobsters from the East coast. What can I do with
the left over shells, she mentioned a bisque?<

After you eat the lobster meat save the shells (can be frozen up to 6 
months) to make this broth - which when reduced and combined with a 
little cream, sherry and cayenne to make a nice bisque. You can add 
oysters, lump crab meat, chopped scallops or lobster meat, to further 
enrich the bisque. The recipe can be halved or quartered depending 
upon the number of lobster bodies and shells.

American Seasons LOBSTER BROTH

4 pounds lobster shells
2 tablespoons vegetable oil
8 to 10 celery stalks, roughly chopped
6 carrots, peeled and roughly chopped
3 medium white onions, roughly chopped
1/2 cup chopped mixed fresh herbs such as rosemary, thyme, and oregano
4 garlic cloves, chopped
1 gallon fish stock, bottled clam juice, chicken stock, or water
1/2 cup brandy
6 tablespoons paprika
3 tablespoons sugar
2 tablespoons salt, or to taste

Preheat the oven to 400F.
Place the lobster shells on a baking tray and roast for 20 minutes. 
Break up the shells and set aside.

In a large pot over medium-high heat, warm the oil. Add the celery, 
carrots, onions, herbs, and garlic and saute for 3 minutes. Add the 
chicken stock, brandy, lobster shells, and paprika.

Reduce the heat to low and simmer for 2 hours. Strain the broth 
through a fine sieve, discarding the solids. Add the sugar and salt 
to the broth. Taste and adjust seasoning if needed. (This broth may 
be made ahead and reheated or frozen.)

Not BBQ but good on a cold winter evening!

Dave
-- 
Dave Frary
Night Train Smokers
Salem, Massachusetts, USA
