Click here to watch Chef Chaz preparing Velvety Lobster Bisque	Click here to watch Chef Chaz preparing Lobster and Bow Tie Pasta

Lobster — Enjoy It All Year Long

Lobster is widely perceived as a summer time treat. What many don't realize is that this favorite crustacean is harvested year round in Maine, which means you don't have to be relaxing barefoot by the beach to enjoy it.

In this month's Chef Shorts webcasts, Stew Leonard's Executive Chef Chaz Fable demonstrates two unique and versatile recipes for enjoying lobster's succulent, tender meat any time of year.

The first recipe is Velvety Lobster Bisque, a silky, smooth puree of fresh-cooked lobster meat, vegetables and spices which can be enjoyed as a soup or delectable sauce for fish dishes, including stuffed sole and seared mahi mahi. Chef Chaz’s Lobster and Bow-Tie Pasta Salad can be served in a martini glass with garnish as an appetizer, on a bed of greens for a light entrée, or even as a side dish.

Velvety Lobster Bisque
From Stew Leonard's Winning Recipes Cookbook
1 fresh lobster (about 1 ½ pounds)
2 tablespoons olive oil
1 shallot, minced
1 carrot, diced
1 rib celery, diced
1 leek (white part only), chopped
1 clove garlic, minced
1 tablespoon Cognac
2 cups chopped fresh tomatoes
2 tablespoons tomato paste
½ cup rice
½ tablespoon fresh tarragon, chopped
½ tablespoon fresh thyme, chopped
½ teaspoon salt
¼ teaspoon cracked black pepper
1/8 teaspoon ground red pepper
1 bay leaf
2 cups heavy cream

Fill a large pot of water and bring to boiling. Add the lobster, head first, and cook for 10 minutes, or until the lobster is completely red. Using tongs, remove the lobster to a bowl. Set aside to cool slightly. Reserve 4 cups of the cooking water. Meanwhile, in a large saucepan, heat the oil over medium-high heat. Add the shallot, carrot, celery, leek, and garlic. Cook, stirring, for 5 minutes. Add the Cognac and cook, stirring constantly, for 2 minutes. Add the reserved lobster water, 2 cups additional water, tomatoes, tomato paste, rice, tarragon, thyme, salt, black pepper, red pepper, and bay leaf. Bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes. While the soup is cooking, shell and cut the lobster into bite-sized pieces. Remove and discard the bay leaf. Place the mixture in a blender and puree. Return to the pan and add the cream. Bring to a simmer. Add the lobster and serve. Makes 8 servings.

Lobster and Bow-Tie Pasta Salad
From Stew Leonard's Winning Recipes Cookbook
1 teaspoon canola oil
1 shallot, minced
1 teaspoon cracked pepper
1 tablespoon dried tarragon
2 tablespoons white wine vinegar
¾ cup mayonnaise
1 pound cooked bow-tie pasta
1 cup frozen peas
1 pound cooked lobster meat
1 head Belgian endive

In a small saucepan, heat 1 canola oil over medium-high heat. Add shallots and cracked black pepper and cook for 3 minutes, or until softened. Add tarragon and white wine vinegar. Reduce the heat to low and simmer for 3 minutes, or until the liquid has evaporated. Pour into a large bowl to cool. When the mixture has cooled, stir in ¾ cup mayonnaise. Meanwhile, prepare bow-tie pasta according to the package directions. Add frozen peas to the pasta water during the last 2 minutes of cooking. Drain the pasta and peas. Run under cold water and drain completely. Add the drained pasta, peas, and cooked lobster meat to the bowl. Toss to coat well. Makes 8-12 servings.