Another recipe that requires some time to prepare, ideal half a day to get all the flavors. BUT the bisque is to another level! Get your Chef hat on and lets get started with a homemade lobster stock. Makes enough for 5-7 adults

1 whole Garlic bulb with each clove cut in half

2 large Sweet Onions Chopped

1 whole Celery head diced (include the leaves)

2 cups Carrots chopped

2.5 liters Pinot Grigio

2.5 liters water

2 sprigs Tarragon

8 sprigs Thyme

Dat’l Hook Ya blackened seasoning

2 large Tomatoes diced

2 tsp Sea Salt

1/2 cup Brandy

1/2 cup Sherry

1 tbsp Dat’l Hook Ya sauce

6oz Tomato paste

6 tbsp Corn Starch

Enough lobster to equal 3 pounds of tail. Buy the whole lobster, you need it!

Olive oil

3 cups Heavy Whipping cream

Preheat an oven to 400 degrees. Break down the lobster. Remove the tail and set aside. Remove the innards and cut the body in half. Remove the gills. Place the lobster halves (NO TAIL meat!!!) on a baking sheet and add on Dat’l Hook Ya blackened seasoning until well coated, the thyme, tarragon, garlic, onion and drizzle on olive oil. Bake for 40 min. 15 min before the timer goes off for the baked lobster, bring a large pan to medium heat and add in drizzle of olive oil, the tomatoes, salt, 1 tbsp Dat’l Hook Ya Blackened seasoning, celery and carrots. Sauté for 6-8 min. Remove the baked lobster halves from the oven and place into the pot with all the garlic, herbs and onion that were baked. Add in 2 cups of Pinto Griot over the lobster shells and simmer for 6 minutes. Now add in the remainder pinto griot, 2.5 liters of water, the tomato paste, 1 tbsp Dat’l Hook Ya Sauce, cover and simmer on low heat for 2 hours. Once the stock has simmered 2 hours, remove all of the lobster shells, legs and all, and place into a blender. You are going to puree the shell for max flavor in the stock. Add in some liquid from the stock into the blender until the shells are a smooth puree. Depending on the size of your blender you may need to do this in a few batches. Add the shell puree back into the stock, cover and simmer 2 more hours.

While the stock is simmering, remove the tail meat and dice into 1/2 inch pieces. Coat with Dat’l Hook Ya blackened seasoning and place into the fridge for 1 hour. Remove from the fridge and cook the lobster until it is white and still juicy. Just a few minutes on medium heat. Place into a bowl and set back into the fridge.

Once the stock is finished simmering, you will filter out all of the vegetables and shells. Start with a large hole colander and dump out the remains of the vegetables. We are only saving the stock. Then you will need a fine metal mesh filter to remove the small shell puree. You will now be left with a thin stock. Add in the brandy and sherry and stir. Next add in the whipping cream and stir until uniform. Cook on medium low heat for 15 min covered. Add more whipping cream if you desire a richer flavor. In a separate cup add in 6 tbsp of corn starch and 6 tbsp of cold water. Mix it well in the cup. Slowly add the corn starch mix to the stock to thicken it up. Depending how much liquid evaporated from the stock you may need more or less corn starch to get the right bisque consistency. It will take 20 min on a low simmer for the corn starch to get full effect. Don’t add to much more corn starch than the recipe as it can throw off the flavor profile. Next taste for your preference of salt level and heat level and add in more if desired. Finally add in the blackened lobster tail and cook 5 min to heat up the meat. Serve and enjoy another from scratch Hook Ya gourmet dinner!