LOBSTER AND CORN BISQUE FROM CHEF SHANNON BARD
In celebration of Mexico becoming independent in September of 1810, Chef Shannon Bard and tequila sommelier and managing partner, Sergio Ramos will host a tequila dinner at Zapoteca restaurant in Portland, Maine on September 23rd at 6:30 p.m. The five-course dinner will be paired with several varieties of Herradura, a tequila that has been hand crafted since 1870, the only 100% hacienda-made tequila in the world.
Tickets are $75 for the tequila dinner and seats are limited so please call the restaurant today to make your reservation at 207-772-8242.
For more information on Zapoteca click here: ZAPOTECA
Sopa de Langosta Con Maiz Y Chile Poblano
Corn, Poblano & Lobster Bisque
Yield: 4 Servings
4 - 2 lb lobsters Cooked/ Shelled / Shells Reserved For Stock / Meat Chopped - Claws reserved for Garnish
2 TBS Unsalted Butter
2 cups diced white onion
6 Cloves Of Garlic Dry Roasted / Finely Chopped
2 Cup Dry White
3 Cups Roasted Corn - 4 Ears Roasted / Removed From Cob / Cobbs Reserved
3 Poblano Chiles Fire Roasted / Skinned / Seeded
3 Cup Heavy Cream
To Make Lobster/ Corn Stock
In Stock pot (Medium Heat) melt 1 TBS butter. Saute 1 cup diced onions and 3 garlic until soft. Add Lobster shells to pan, white wine and corn cob. Bring to a boil.
Add 6 Cups of water to pot and simmer uncovered for 15-20 minutes on medium high heat. Stock should be reduced to 4 cups
Strain. Reserve stock and discard shells and cobs.
To Make Corn, Poblano, Lobster Soup
Heat large stock pot (Medium Heat). Melt 1 TBS unsalted butter. Add 1 cup diced onions and remaining 3 chopped garlic cloves. Cook until soft. Add 1 cup of white wine to pan and reduce for 1 minute. Add 2 cups of corn and 4 cups of prepared Lobster / Corn Stock and simmer uncovered for 15 minutes.
Remove from heat and let cool slightly. Transfer to a blend along with peeled poblano chile peppers. Puree until smooth. Strain into clean stock pot and bring to a simmer.
Meanwhile - heat heavy cream in separate sauce pan and reduce by half. Add reduced cream to stock. Stir in chopped lobster meat.
Season to taste with salt and and white pepper.
Place generous spoon full of corn kernels in center of bowl. Ladle soup into soup bowl around corn kernels. Top center with lobster claw and 1 sprig of cilantro.