The Leftovers: Corn & Lobster Bisque With Spicy Lobster Oil

• Lobster Corn Bisque
• 3 Corn Cobs- cut in 2" pieces
• 2 Chopped up Lobster Bodies- outer shells only + the little legs (if no one sucked on them), no innards
• 2 tablespoons Neutral Oil
• 1/2 cup Chopped Fennel
• 1/2 cup Chopped Celery
• 2 Chopped Shallots
• 1 cup Chopped Leeks (white & green)
• 1/2 cup Chopped Carrot or Parsnip
• 1 sprig Thyme
• 6-8 Black Peppercorns
• 1 cup Dry White Vermouth
• 3 cups Corn Kernels
• 2 tablespoons Butter (even better if leftover from lobster dipping)
• 2 cups Half & Half
• Fresh Herbs: Chervil, Chives, Tarragon
• Cooked Lobster, Crabmeat or Shrimp for Garnish
• Spicy Lobster Oil
• 3 Chopped up Lobster Bodies- outer shells only + the little legs (if no one sucked on them), no innards
• 2 Dried Chile D'Arbol
• 12 Black Peppercorns
• 2 Inches lemongrass stalk chopped
• 1 tablespoon fennel seeds
• 11/2 cup Canola Oil

1. Heat oil in a large heavy bottomed stock pot until it shimmers
2. Add Lobster Bodies & Corn, saute until the fragrant
3. Add Peppercorns, Thyme & Mire Poix (fennel, leeks, shallots, celery carrots)
4. Saute until vegetables become translucent and start to caramelize
5. Add vermouth, bring up to high heat, allow vermouth to boil and then be absorbed into the stock- Keep an eye on it..now is not the time to go check your email.
6. Once the vermouth has been absorbed, add 8 cups cold water
7. Bring to a low boil then reduce to a simmer.
8. Simmer for 1 hour.
9. Strain and discard the remains. - (You can totally do this way way ahead days, weeks etc)
10. Return to Stock pot and Reduce by 1/3 rd (about 25 minutes over high heat)- You should have about 4-1/2 to 5 Cups stock
11. Meanwhile heat butter until frothy & bubbly, add corn kernels & saute for a few minutes until they soften
12. Add half the corn to the reduced stock & burr with a Hand Blender (alternatively, blend in batches in a blended) until creamy
13. Add Half & Half bring up heat again then reduce to simmer once it starts to bubble
14. Give in another burr with hand blender if you have one...just to emuslify further
15. Season with Salt & PepperrnAdd remaining corn, cook another 10 minutes on simmer
16. Serve Garnished with Lobstermeat, Fresh Herbs & Healthy Drizzle of Lobster Oil
17. In a large dry deep sauce pan heat lobster bodies, chilies , lemon grass, fennel seeeds & peppercorns until just fragrant
18. Chop the Lobster bodies as small as you can, if your food processor can handle it, process the softer shells (the carapace is usually soft enough)
19. Pour oil in to pan and lower heat as low as it can go
20. Cook over low heat until it simmers and oil turns dark red
21. Strain, cool ... keeps for a few days in the fridge and a month or 2 in the freezer This makes more than you will need for this recipes and it is is absolutely amazeballs drizzled on to: pasta, risotto or ramen it's also good drizzled on scrambled eggs, or used to make mayonnaise or vinaigrette for a lobster salad, devilled eggs

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Taken from food52.com/recipes/30533-the-leftovers-corn-lobster-bisque-with-spicy-lobster-oil (may not work)