Holiday Recipes

Lobster Bisque Soup

(Serves 10-12) 

Benjamin Steak House

610 West Hartsdale Ave., White Plains

benjaminsteakhouse.com

Executive Chef:  Arturo McLeod,

Chef: Mario Herrera

Benjamin Steak House–the premiere classic steakhouse a stone’s throw from home now–uses fresh Maine Lobsters, shipped daily, for its Lobster Bisque recipe.  The ingredients are simple, but the flavor is bright and robust. We use Maine Lobster, which is cold water lobster, because the meat is whiter, firmer, sweeter, and more succulent than warm water lobsters. Chef McLeod says this regarding his signature dish, “I love making this soup; I have been making it for over 20 years, but this recipe was perfected for Benjamin’s. The flavor that comes from the stock is so rich; I used to drink just the stock.”

Ingredients for the base:

5 lbs of small lobsters, cut down to four parts, with the chunks removed

4 carrots, cut down into fours

2 onions, cut down into fours

15 pieces of whole, peeled garlic

2 tb. Olive Oil

Sautee all of the above ingredients for two minutes. Add ½ c of brandy Add 5 quarts of water – bring up to a boil Simmer for about 20 minutes. Add 3 quarts of heavy cream and 1 quart of milk Add 8 oz of lobster base paste. Strain all of the carrots, onions, and garlic–reserve the chunks of lobster. Add 5 spoonfuls of flour and 1 cup of clarified butter to make a roux. Gently stir the roux into the soup base to make it nice and smooth. Add the large chunks of lobster back into the soup.

Premium Shellfish Risotto

(4 entrées or 6 appetizers)

Bistro 146

146 Bedford Rd, Pleasantville

Bistro146.com

Business Co-Partners Michael Mazzella

and Chef Marcelo Cheque

Bistro 146 is the attractive new seafood Bistro in the old village of Pleasantville. The co-owners are extremely passionate about exquisite food and service “delivered daily and served with love.” The warm glow of the fireplace makes for a gorgeous ambience during lunch or dinner. Specialties include piping-hot chowder or lobster bisque, grilled red snapper, Norwegian salmon, baked stuffed lobster, vegetarian portabella mushroom, and fresh jumbo scallops. Bistro 146 also offers Filet Mignon, Lamb, and other choices for the non-fish eaters and gluten-free dining upon request. They highlight seasonal offerings, including pumpkin risotto topped with fresh lobster or butternut bisque with a poached shrimp garnish. Bistro 146 offers an incredible Toasted Mac & Cheese for your youngest family members (with or without lobster!). Take-out and off-site catering are also available.
Photo by Mike Feist

Ingredients:

2 ½ cups fish or vegetable stock

⅓ cup olive oil

3 Tablespoons unsalted butter

1 small onion, minced (about 1/2 cup)

1⅓ cups Carnaroli or Vialone Nano Arborio Rice

½ cup dry sherry wine

8 mussels (such as PEI mussels) scrubbed and debearded

8 medium sea scallops (salt and pepper before cooking)

8 jumbo cleaned and deveined shrimp (seasoned also)

½ cup loosely packed chopped fresh flat-leaf parsley

1 Tablespoon fresh minced tarragon

½ teaspoon chopped garlic

1 Tablespoon brandy

1 Tablespoon extra-virgin olive oil

½ cup freshly-grated Parmigiano-Reggiano

Salt and Freshly Ground Black Pepper

Optional garnish for Risotto–cooked lobster meat from the claw

1. In small saucepan, warm the fish or vegetable stock. Keep warm.

2. In large saucepan over moderately-low heat, warm the olive oil. Add 1 tblsp butter and the onion and sauté, for about 5 minutes, until tender. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.

3. Add the sherry wine and cook until almost completely absorbed. Add most of the stock (about ½ inch above the rice.) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid–about 8 minutes. As the rice continues to absorb the liquid, add more as needed, one ladleful at a time.

4. Sauté the mussels, scallops, and shrimp in olive oil, stirring occasionally, until seafood is cooked. Season shellfish with squeeze of fresh lemon juice and salt and pepper to taste. 

5. Remove the risotto from the heat. Add the parsley, garlic, olive oil, Parmigiano-Reggiano and the remaining 2 tblsp of butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper and serve immediately. Serve alongside the sautéed shellfish.  (Optional – top the risotto with lobster claws!)

Hilltop Wines & Spirits

423 King Street • Chappaqua, NY

914 238-8422

Peter Costello, Proprietor

Stop by Hilltop Wines for Peter’s wine tastings, Saturdays from 2-6 p.m.  Peter is incredibly knowledgeable and helpful in assisting with all your wine and spirit needs for the holidays! Wide selection of special occasion wines, champagnes, ports and imported selections.

A Wine Peter Recommends with the:

Lobster Bisque:

Husch Mendocino
County Sauvignon Blanc
(Light Characteristic 
of Melon, smooth 
with a 
refreshing finish)

Shrimp Oreganata:

The Thomas Henry Napa County Chardonnay
(Citrus, Apple, 
Tropical Chardonnay with fruity aroma.  A medium body 
Chadonnay, which leads 
to long clean finish)

Roasted Duck:

The Clos Mange Figeac 2008 
Bordeaux (St. Emilion) A 
Cabernet  and Merlot blend with  full body–hint of smoky 
earthiness. Delicious!

Premier Seafood & Risotto:

I Moncalvi Gavi 2010. 
A Gavi which is crisp, light and refreshing. A great seafood match!

Profiteroles:

The Vineland Vidal Ice Wine from Canada. (Niagara 
Peninsula wine with delightful apricot, honeysuckle flavors)  Scrumptious with dessert
or by itself.

Carine Feist, M.P.H., chef/instructor, is Associate to the Editor of Inside Chappaqua Magazine.
Mike Feist is a food photographer and stylist, and a culinary student.