Lobster Bisque Hot Rolls
Rated 5.0 stars by 1 users
Food:
Fish
Serves:
4
Prep Time:
15 min
Cook Time:
2 hours
We truly believe we don’t see enough fish and seafood in the world of bbq … these lobster roll bisque sandwiches are proof that you can bring the flavour and elegance of seafood to something as simple as bbq and sandwiches. Chef Matt used a large metal steamer on his Alchemy PRO’s elevated grill rack for that perfect steamed lobster, balanced with a hint of smoke when braised in the broth and shoved inside a perfectly toasty and butter top cut brioche bun. Serve the lobster rolls with a side of bisque for dipping - easily a top 10 greatest sandwich.
Chef Matt Basile
Ingredients
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1 x 2lb lobster, if desired extra claw and knuckle meat
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1 carrot
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4 celery sticks
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2 shallots
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1 tomato
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¼ cup Fresh tarragon
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1 tbsp canola oil
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3 tbsp butter, divided
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1 bouillon cube, vegetable, seafood or chicken
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3 cups water
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4 bay leaves
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2 tbsp tomato paste
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2 lemons - 1 1/12 for steaming, ½ for garnish
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½ cup cream
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4 top cut brioche buns
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1 tbsp chopped chives
Instructions
Set smoker to 275F.
Roughly chop the carrot, celery, shallot, tomato and fresh tarragon. Add a large pot to the elevated grill rack and add 1 tbsp canola oil, once hot, add the vegetables and mix. Add the bay leaves, break up the bouillon cube into the pot, add 1 tbsp butter and mix. Add the tomato paste and mix. Add the water and mix. Place the steamer in the pot and put on the cover to bring to a rolling simmer, let cook 20-30 minutes.
If using a live lobster, find the spot on the head, between and behind the eyes, cover the face with a paper towel and quickly puncture the knife into the head and pull the knife down. Place the whole lobster into the steamer, cut two lemons in half, keep one half for garnish and place the other three into the steamer. Close the top and allow to steam for 8-10 minutes.
Take the lobster out of the steamer and remove the meat, set aside. Place the shells back into the pot with the broth and the lemons. Allow to simmer all together for 1 hour.
Strain the broth into a cast iron pan, discard the shells and vegetables. Add half the cream, season with salt and pepper and mix. Place the lobster meat into the broth and place in the smoker for 20 minutes.
When the lobster is almost done in the smoker, chop the chives. Place 1 tbsp butter on the flattop and toast the buns on both sides.
Remove the cast iron from the smoker and take the lobster meat out of the broth and place on a cutting board. Put the pan of broth back onto the elevated grill rack and add 1 tbsp butter and the rest of the milk. Season with salt and mix. Chop the lobster into pieces.
Fill each bun with lobster, season with black pepper, pour a ladle of bisque over the lobster and serve in a bowl on the side, season with black pepper. Garnish the bisque and lobster rolls with chopped chives. Serve with wedges of lemon on the side. Dip the lobster rolls into the bisque and enjoy.