To be honest, I haven't really cooked anything worth blogging for many months. Ever since I started working, then I was pregnant and then the baby. The wild boar had been doing most of the cooking as he gets home earlier than I do. And when I was pregnant, the belly gets so hot, it's just impossible to stand in front of the stove. And then with the baby, I hardly get any rest, let alone some me-time to do my own stuff especially during my confinement month. Everything was new to me and the baby's feeding schedule was non-existent! Now that he's 6 weeks, he's somewhat more predictable and the feed-to-feed interval is now about 3 hrs. And so, here I am!
I didn't step into the kitchen at all during my confinement month as I wasn't allowed to touch unboiled water, well...the less the merrier. I did brush my teeth, wash my hands, as for shower, I can shower as per normal but I had to rinse myself with a bucket of water boiled with herbs. I couldn't eat a lot of things, not my choice by the way. Cold stuff was out of the question, had to eat it with hot milk...ugh! No eggs, no ginger, no strong Chinese herbs, no vinegar, no wine for the first 12 days. No long beans but weirdly yes for French beans (don't ask me why), to me, the difference is just the length...no cabbage, no bak choi, no watercress, no brinjal, no yam, no all types of melons/gourd (I think), no chilled fruits (must be at room temperature), no oranges...the list is long...you get the idea. And since I had C-section, no squid and shellfish especially crabs for 100 days(!!!) as it is "poisonous" and will interfere with the wound healing.
I'm usually not a fan of shellfish, not unless someone peels the meat for me, hah! Found this lobster recipe while I was going through the thousands of food pictures on my comp. One of the many backlog posts that I've accumulated since....well let's not get into that. Since I have a little bit of time now, I'll try to clear as many I can before the new ones come in (I hope soon).
This recipe is pretty straightforward, it just takes a bit of time for the stock to reduce and the hardest part is removing the lobster meat from the shell. Just search on youtube and you'll be able to find tons of videos on how to do it.
Lobster BisquePrintable recipe
Prep time: 30 mins
Cook time: 3 1/2 hrs
Yield: serves 4
For lobster stock:
- 2x 600 g live lobsters
- 2 carrots
- 1 large onion
- 2 stalks celery
- 5 shallots
- 1/2 bulb garlic - peeled and crushed
- A bunch parsley
- A bunch thyme
- 2 bay leaves
- 1 tsp black peppercorn
- 4 L water
- 1 cup lobster stock
- 1/2 tbs tomato paste
- 2 tbs heavy cream
Prepare the lobster stock:
- Coarsely chop the carrots, onion, celery and shallots.
- Place all ingredients for stock except for lobsters into a stock pot. Bring to boil.
- Add lobster to boiling stock. Cover and bring to boil again.
- Boil for 15 mins. I boiled the lobster one at a time as I couldn't fit both lobsters into the pot.
- Remove lobster from the pot and leave to cool.
- Remove meat from the shell. Save the meat for later use and place the shell back into the pot. Cover and continue to simmer for another 3 hrs or so.
- Strain and discard ingredients. (I got about 1 L or so of stock after simmering for 3 hrs.)
Prepare the bisque (1 portion):
- Bring to boil a cup of lobster stock.
- Stir in tomato paste until combined.
- Reduce heat and stir in heavy cream.
- Season to taste with salt and pepper.
- Serve with lobster meat.