TasteFood

Crostini with Ramps and Pea Shoots

This simple recipe highlights the fresh flavors and ingredients of spring. Chopped ramps add crunch, bite and attitude to fluffy ricotta which is smeared over crostini and topped with a jumble of sweet pea shoots.  Little else is needed except a pinch of fresh mint and a squeeze of lemon to keep things real and make these crostini sing.
 

Crostini with Ramps and Shoots
 
Ramps, also known as wild leeks, are a member of the onion family and resemble a scallion. Their long, broad green leaves and burgundy tinged bulb are edible. Green Garlic also resembles a scallion and is garlic in its early growth stages. Green garlic may be substituted for the ramps.
 
Makes 8

8 - 1/2" thick baguette slices
extra-virgin olive oil

1/2 cup whole milk ricotta
sea salt
freshly ground black pepper
1/4 cup finely chopped ramps or green garlic, bulbs and stems only
1 tablespoon finely chopped mint
generous handful pea shoots
1/2 lemon

Preheat oven to 400 F. Lightly brush bagette slices with olive oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once. Remove.
Mix ricotta, 1 tablespoon oil, 1/2 teaspoon salt and black pepper in a bowl until fluffy. Stir in ramps and mint. Spread ricotta on baguette slices. Top crostini with a few pea shoots. Drizzle a little olive oil over crostini, followed by a squeeze of lemon juice. Sprinkle with a few grains of sea salt and black pepper.
 

If you like this you might enjoy these recipes from TasteFood:

Bruschetta with Sautéed Peppers, Mozzarella and Parmesan

Avocado Bruschetta with Balsamic Vinegar Reduction



Crostini with Honey Roasted Figs, Mozzarella and Prosciutto Crisps

and these recipes with ramps from the foodblogs:
Ramp and Parsley Pesto from Simply Recipes
Orecchiette with Ramps and Fiddleheads from No Recipes
Ramp, Bacon and Ricotta Tart from Eggs on Sunday
Cheesy Scones with Ramps from Not Derby Pie

   

Seared Sea Scallops with Gingered Pea Purée and Lemon Cilantro Gremolata

 

Sometimes, it's all in the accessories. I first made this recipe a year ago when I was experimenting with cilantro in a gremolata and decided to combine it with seared scallops. The scallops were served with a simple spring pea purée, and garnished with the gremolata. The dish was beautiful to look at, and the peas exuded a soft sweetness s that married well with the briny scallop. Since then, it has been a favorite go-to recipe for special occasions - the figurative little black dress in my cooking repertoire.

But, like any wardrobe, recipes can stand a tweak from time to time. Maybe it was my mood or maybe it was the dreary weather, but when I made this recipe the other day, I craved a little extra zing. So, I made a few additions to the pea purée: fresh ginger and a pinch of cayenne. The result was delightful. The extra touches bolstered the flavor of the purée, distinguishing it from the sweet scallops while complementing the assertive lemon cilantro gremolata. Like a special scarf to the figurative little black dress, these culinary accessories were the flourishes I needed to make this recipe sparkle.
 

Seared Sea Scallops with Gingered Pea Purée and Lemon Cilantro Gremolata
Serves 4 as a main course, 8 as an appetizer

For the Cilantro Gremolata:
1 cup cilantro leaves, chopped
1 garlic clove, minced
2 tablespoons finely grated lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Pea Purée: 
2 cups shelled English peas
salt 
1 large garlic clove
1 tablespoon freshly grated ginger
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
freshly ground black pepper
pinch cayenne

16 large sea scallops, about 1 1/2 pounds
extra-virgin olive oil, for drizzling

Prepare the Gremolata:
Combine the cilantro, garlic, lemon zest, salt and pepper in a small bowl. Mix together and set aside.

Prepare the Pea Purée:
Bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons salt and the peas. Cook until peas are tender. Remove from heat and drain peas, reserving 1 cup cooking liquid. Combine peas, 1/4 cup reserved water, garlic, ginger, olive oil, lemon juice, 1 teaspoon salt, 1 teaspoon black pepper and cayenne in bowl of food processor. Purée until smooth. Add more water as necessary to achieve desired consistency; the purée should not be too thin. Transfer to a bowl and keep warm.
 
Prepare scallops:
Pat scallops dry and sprinkle all over with salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add half of the scallops, taking care not to overcrowd the pan. Cook, turning once, until brown on both sides and just cooked through, about 4 minutes. Transfer to plate and keep warm. Repeat with remaining scallops.

To assemble, spoon pea purée on serving plates. Top with scallops. Sprinkle scallops and purée with gremolata. Drizzle lightly with extra-virgin olive oil. Serve immediately.
 

If you like this, you might also enjoy these recipes from TasteFood:

 Fiesta Shrimp Salsa

 Rice Paper Spring Rolls with Shrimp

Smoked Salmon Fishcakes

Asparagus with Crispy Prosciutto and Tarragon Aioli

Asparagus and lemon go hand in hand.  The citrus compliments the grassy, astringency of ripe asparagus while the two seasonal ingredients sing springtime. A luxurious aioli infused with tarragon elevates this dish with a rich and bright creaminess. Just to keep it real, oven-dried prosciutto  is crumbled over the dish adding salty, porky crunch. Be sure not to overcook the asparagus. They should be steamed until bright green, but still firm.


   

Asparagus with Crispy Prosciutto and Tarragon Aioli
Serves 4-6 as a side dish or appetizer

Make the Aioli:
 
2 very fresh large egg yolks*
1 large garlic clove, peeled
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 cup extra virgin olive oil
1/2 cup grapeseed or canola oil
2 tablespoons chopped fresh tarragon leaves
1 teaspoon freshly grated lemon zest

Combine the egg yolks, garlic, lemon juice, mustard and salt in the bowl of a food processor. Process until homogenized.  Combine oils in a small bowl. With the machine running, slowly drizzle in oil until the mixture comes together and thickens. Transfer to a bowl and whisk in tarragon and lemon zest. Cover and refrigerate until use.

*Due to the slight risk of Salmonella, use only fresh, properly refrigerated and clean Grade A or AA eggs with shells intact, and avoid contact between the opened shell and the whites or yolks.

Prepare the Asparagus:
   
1 1/2 pounds asparagus, ends snapped off, bottoms cut on the diagonal
sea salt
2 tablespoons extra-virgin olive oil
1/2 lemon
6 prosciutto slices 

Preheat oven to 325 F. Arrange prosciutto slices in one layer on a baking tray. Bake in oven 15 minutes. Turn off oven. Keep prosciutto in oven for additional 15 minutes. Remove and cool.
Bring a large pot of salted water to a boil. Add asparagus and blanch briefly until they are bright green in color, but still firm, 1 minute.  Remove, drain and refresh under cold water. Lay on a kitchen towel in one layer to cool and thoroughly dry. 
Arrange asparagus on a platter. Drizzle with 1-2 tablespoons extra-virgin olive oil. Squeeze 1/2 lemon over. Sprinkle with sea salt. Drizzle Tarragon Aioli over asparagus (or serve on side for dipping.) Break  the prosciutto into shards and scatter over the asparagus. 
 

If you like this you might enjoy these other recipes from TasteFood:

Avocado Bruschetta with Balsamic Vinegar Reduction 

Crostini with Honey Roasted Figs, Mozzarella and Prosciutto Crisps



 
 Asparagus with Lemon and Olive Oil

and these recipes with asparagus from the foodblogs:
Creamy Asparagus Soup from Simply Recipes
Risotto with Shrimp and Asparagus from The Perfect Pantry
Sambal Asparagus from RasaMalaysia
Polenta with Lemony Asparagus and Chickpeas from FatFree Vegan Kitchen

Bruschetta with Spring Greens, Lemon and Ricotta Salata

 

The elemental salad - often viewed as a dish for dieters, luncheons, and side dishes and, yet, capable of so much more. Here is an example of how one simple salad that makes use of spring's freshest greens, herbs and vegetables, can be elevated simply by arrangement. A tousle of baby arugula, mint and parsley is heaped on a thick slice of garlic-rubbed peasant bread. Crumbled ricotta salata and lemon zest are scattered over the greens creating a vibrant and snazzy topping to the bruschetta. Versatile and seasonal, this salad is not to be underestimated.
 

Bruschetta with Spring Greens, Lemon and Ricotta Salata 

Serves 6

4 cups baby arugula leaves, washed 
1/2 cup fresh mint leaves
1/2 cup Italian parsley leaves
1 small bunch fresh chives, chopped
1 cup thinly sliced radishes
1 cup shelled English peas, blanched

1/3 cup extra-virgin olive oil, plus extra for brushing
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

6 slices peasant or sourdough bread, about 3/4 inch thick
1-2 garlic cloves, peeled, lightly crushed
1/2 cup shaved Ricotta Salata
1-2 teaspoons finely grated lemon zest
 

Combine arugula, mint, parsley, chives, radishes and peas in a large bowl. Whisk 1/3 cup olive oil, lemon juice, honey, sea salt and pepper together in a small bowl. Pour 2/3 of the dressing over the greens. Gently toss with hands to combine.
 
Rub bread slices with garlic cloves.  Brush lightly with extra-virgin olive oil.  Grill in oven or on griddle pan until toasted and golden brown, turning once.  Arrange bread slices on individual plates or platter. Top with salad. Garnish with ricotta salata, lemon zest and freshly ground black pepper. Drizzle with remaining dressing.

 

Grilled Feta with Blood Orange, Red Pepper and Mint Salsa

Grilled Feta with Blood Orange, Red Pepper and Mint Salsa is a perfect contrast in textures and temperatures. Thick feta slices are grilled in a bath of olive oil until golden brown, then served warm with a cool, crunchy, citrus-y salsa. The dish can be served straight from the oven, or if you wish, arrange the feta on a serving plate and spoon the olive oil around it. This rustic appetizer is meant to be eaten family style, so plop the plate in the middle of the table and pass everyone a spoon. Scoop out chunks of feta, spread it on a slice of rustic bread and top with salsa and a dribble of olive oil. 

Grilled Feta with Blood Orange, Red Pepper and Mint Salsa
 
Feta cheese lends itself well to grilling; it browns nicely and softens somewhat, but doesn't lose it's shape. Serves 4 as an appetizer.

For the salsa:
 
1 blood orange, skin, seeds and membrane removed, cut in 1/4" pieces
1 small sweet red pepper, stemmed and seeded, finely dinced
1 small red onion, finely diced
1/4 cup chopped fresh mint leaves
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

Combine all the ingredients together in a large bowl. Mix well to combine.

For the feta: 

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 pound block of feta cheese
1/4 cup extra-virgin olive oil
Fresh whole mint leaves for garnish

Toast cumin and coriander seeds in a dry skillet over medium heat until fragrant, about 30 seconds. Transfer to a mortar with pestle. Add peppercorns. Grind until fine.
Preheat oven broiler. Drain feta and pat dry with a kitchen towel. Pat spices on all sides of feta. Cut in 1/2" slices. Arrange feta slices in a baking pan. Drizzle with olive oil. Grill in oven until edges turn golden.
Arrange slices on a serving plate. (I like to try and return it to its original block shape.) Spoon olive oil around feta. Top feta with salsa. Garnish with mint leaves. Serve immediately with pita bread, crostini or peasant bread.

    

Oven Roasted Tomatoes with Spiced Eggplant and Couscous Filling

 

At this time of year I always have a surge of wanderlust. After all the holiday festivities and seasonal cocooning, the calendar turns a page, and I find myself looking ahead to a new year of infinite possibilities and potential travel.  Yet, while my imagination is packing its passport, reality dictates that I stay put, at least for the moment.  Children need to be delivered to school, money must be saved, work deadlines have to be met. So, I turn to the kitchen for a little escape. After all, if I can't jump on the next airplane, at least I can transport my palate to a far-flung destination.

Oven Roasted Tomatoes with Spiced Eggplant and Couscous Filling do just that. They are a variation of Middle Eastern dolmas.  Dolmas are vegetables such as tomatoes, peppers, zucchini and eggplant that are stuffed with rice or bulghur, spices and sometimes ground meat.  Meatless dolmas are served cold or at room temperature, while meat dolmas are served warm. This is my version in which I have added feta and sautéed eggplant to the filling for extra body and flavor.  They are best eaten at room temperature, and can be made a day in advance. They are also guaranteed to bring a little exotic warmth to your dinner plate.
 

Oven Roasted Tomatoes with Spiced Eggplant and Couscous Filling

These are a lovely light dish or accompaniment to roasted meat, fish or chicken. Makes 8.

Ingredients:
 
10 vine-ripened tomatoes
Salt
1 cup chicken stock or water
1 cup couscous
4 tablespoons olive oil
2 shallots, finely chopped
1 medium eggplant, ends trimmed, peeled, finely chopped
1 small green pepper, stemmed, seeded, ribs removed, finely diced
1 garlic clove, minced
1/4 cup chopped fresh mint leaves, plus additional leaves for garnish
1 tablespoon harissa sauce
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
3/4 lbs. (350 g.) feta cheese, crumbled
Freshly ground black pepper
Freshly squeezed lemon juice

Prepare:
 
Selet 8 tomatoes that have the best presentation.  Slice off the tops. Scoop out the centers with a spoon, taking care not to pierce the outer flesh. Lightly salt the inside of the tomatoes and turn upside down on a plate. Set aside with tops reserved.
 
Preheat oven to 400 F. 
Cut remaining 2 tomatoes in half.   Remove seeds and stems.  Finely dice the tomatoes and place in a large bowl.
Bring stock to boil in a sauce pan. Add couscous, 2 tablespoons olive oil and 1 teaspoon salt and remove from heat.  Let steam, covered, for 5 minutes.
Heat 2 tablespoons olive oil in a skillet over medium heat.  Add chopped eggplant. Sprinkle with 1 teaspoon salt. Sauté until softened and turning golden brown, about 3 minutes. Transfer to bowl with tomatoes. 
Fluff couscous with fork and add to bowl with tomatoes and eggplant. Add shallots, green pepper, garlic, chopped mint, harissa, cumin and cinnamon. Stir to combine well. 
Set aside 2 tablespoons crumbled feta. Gently stir remaining feta into couscous. Taste to see if more salt is needed.
Blot the inside of the whole tomatoes gently with a paper towel. Fill the centers with the couscous. Top with reserved feta.
Arrange tomatoes in a lightly oiled baking dish. Drizzle additional olive oil over tomatoes. Sprinkle lightly with salt and pepper. Roast in oven until cheese is golden, 20-25 minutes. Remove and allow tomatoes to cool to room temperature.  
Before serving, drizzle with freshly squeezed lemon juice. Garnish with fresh mint leaves and reserved tomato tops. 

Roasted Eggplant with Couscous Filling

For more exotic inspiration you might like these recipes from TasteFood:

 Rice Paper Spring Rolls with Shrimp

  

Moroccan Spiced Chicken under a Brick

Simple Curry

And some more delicious couscous recipes from the Foodblogs:

Whole Wheat Couscous with Persimmon, Grapes, Green Onion, Mint and Pine Nuts from Kalyn's Kitchen
Vegetarian Couscous with Dried Fruit from The Perfect Pantry
Couscous with Chickpeas, Tomato and Edamame from Serious Eats
Israeli Couscous Pesto Salad from East Village Kitchen

 
 

Fiesta Shrimp Salsa

Post holidays, I crave bright and spicy food with an exotic flare.  Asian or Mexican inspired dishes flavored and spiced which cilantro and chile or ginger and citrus are a great way to jazz up the palate, waking it from its winter slumber.  Here is a recipe that is quick, easy and a crowd pleaser.  Sautéed shrimp marinate in a homemade citrus-y salsa and are served with tortilla chips.  It's a confetti of color and an explosion of tastes and textures. Light and festive with a bite, Fiesta Shrimp Salsa is a guaranteed pick-me-up and a perfect way to ring in the New Year.

 

Fiesta Shrimp Salsa

Serve in a bowl with chips on the side as an appetizer, or arrange on a bed of greens and serve as a salad.

Serves 6-8

1 lb. (500 grams) medium shrimp, deveined
2 tablespoons olive oil
2 tomatoes, seeded, diced
1 serrano chile, stemmed, seeded, minced
1 jalapeno pepper, stemmed, seeded, minced
1 medium red onion, finely diced
2 cloves garlic, minced
Juice of one lime
Juice of 1/2 lemon
1 teaspoon ground cumin
1 teaspoon cayenne, or to taste
Salt and freshly ground black pepper

1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh coriander/cilantro leaves

Fresh coriander/cilantro leaves for garnish

Tortilla chips

Prepare:
Remove shells from shrimp, leaving tails intact on 6 shrimp for garnish.  Heat one tablespoon olive oil in skillet over medium heat.  Sauté shrimp in batches in one layer in skillet.  Cook turning once, until pink and cooked through, 2-3 minutes.  Transfer to plate and repeat with remaining shrimp. Set shrimp aside to cool.  Slice shrimp in half lengthwise down the middle of the back, except for the 6 with tails intact.

Combine tomatoes, serrano chile, jalapeno, red onion, garlic, lime and lemon juice, cumin, cayenne, salt and pepper to taste in a large bowl. Drizzle with one tablespoon olive oil.  Add shrimp halves, and toss to combine. Cover and refrigerate up to 3 hours before serving.

Before serving, add chopped parsley and cilantro, stirring to combine.  Serve in a bowl or on greens on a platter. Arrange whole shrimp with tails on top. Garnish with additional parsley and cilantro leaves. Serve with tortilla chips.

You might enjoy these other salsas from the Foodblogs:
Mango Salsa from Simply Recipes
Pomegranate Salsa from Family Style Food
Salsa and Shrimp Stuffed Avocado from The Perfect Pantry
Roasted Jalapeno Tomato Salsa Baked Goat Cheese from Chaos in the Kitchen

 

Gravlax and Christmas

 

The Danish Christmas season would not be complete without many Christmas Lunches.  Christmas Lunch is the ubiquitous term for a multi-coursed feast punctuated by multiple toasts with schnaps, beer and wine.  The season for these festive lunches spans the weeks of advent to several days following Christmas day.  "Lunch" is actually a misnomer, since these smorgasbords can take place either during the day or evening.  

A traditional Danish Christmas Lunch begins with a fish course, followed by meat, cheese and dessert. To me, the fish course sums up the beauty of nordic cuisine: Fresh, minimalist and refined. Herring, fjord shrimp and salmon are served open-faced on various breads (smørrebrød) with garnishes. There are many herring preparations: marinated with dill, folded in curried cream, spiced with wine and cloves. Every family has their own recipe which they think is best.  Fjord shrimp are another Nordic delicacy: tiny shrimp the size of a fingernail, painstakingly peeled and artfully arranged in a towering piles on soft white french bread, and crowned with a dollop of creme fraiche and a squeeze of lemon.

My favorite fish is Gravlax.  It's preparation and presentation are the essence of Nordic cuisine in simplicity and taste. Salmon is cured over days until it is meltingly soft with a clean taste of the sea. It's edges are flecked with pepper and dill and tinged with salt, adding a restrained flavor that doesn't overpower the fish.  

 
Every Christmas I make my own Gravlax which we enjoy on Christmas day or New Years Eve.  It's very easy to prepare.  Pay attention to the quality of the fish:  It must be very fresh with a good consistency, not too mushy and preferably an Atlantic fish, such as Loch Duart Salmon.   To serve, fold a slice of Gravlax on toasted brioche bread.  Squeeze a few drops of fresh lemon juice and smear a spoonful of Honey Dill Mustard  on the fish.  Garnish with a dill sprig. 

Gravlax
 
Gravlax (gravlaks in Danish and Norwegian or gravad lax in Swedish) literally means salmon in a grave or hole.  During the middle ages fisherman would salt salmon and let it ferment by burying it in a hole above high-tide line. Nowadays (unelss you wish to connect with your inner-viking) it's not necessary to bury salmon in sand, but, rather in salt and sugar and let it sit in the refrigerator.  The salmon will cure over several days, during which the salt and sugar will turn into liquid, creating a brine. 

Serves a party 

One side of salmon, about 3 lbs. (1.5 kg.), with skin, pin bones removed
1 tablespoon white peppercorns
1 tablespoon black peppercorns
10 oz. (350 g.) sea salt
1 cup granulated sugar
1/2 cup light brown sugar
1 cup fresh dill sprigs
1/4 cup Akavit or vodka

Finely grind peppercorns with a mortar and pestle.  Mix pepper, salt, and sugars together in a medium bowl.   Rub fish all over with salt mixture.  Line a long baking pan or dish with plastic wrap.  Place half the dill sprigs over plastic wrap.  Arrange salmon, skin-side down on dill.  Sprinkle Akavit over salmon. Top with remaining dill.  Cover with additional plastic wrap, sealing the fish.  Place a heavy pan or tray on fish.  Weigh down pan with cans or bottles.  Refrigerate for 3 days.  

To serve, remove fish from refrigerate.  Remove plastic wrap.  Pour off collected juices and wipe off excess brine and dill.  Slice diagonally from one corner of the salmon towards the center of the fillet. Serve with french bread or toasted brioche.  Garnish with fresh dill sprigs and Honey Dill Mustard. 

Honey Dill Mustard
 
1/4 cup honey mustard
3 tablespoons cider vinegar
1/2 cup grapeseed oil
1/4 cup chopped dill sprigs
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Whisk mustard and vinegar together in a small bowl.  Slowly whisk in oil to emulsify.  Stir in dill, pepper and salt. 

 

Lobster Bisque - a gift that just keeps giving

reprinted from the TasteFood holiday archives

A gift box labelled "Perishable" arrived at our home earlier this week. I had a heads-up on this, because my mother, who lives on the coast of Maine, mentioned she was sending us something edible for the holidays.  When the box arrived I was on my way out the door, running late to go into the city with a friend. When the deliveryman handed me the box, I imagined a fruitcake or chocolate. I set the parcel on my kitchen table and hurriedly put on my shoes by the door.  Suddenly, the box shifted. I looked up in surprise, and my dog started growling.  I hesitated, but the box didn't move again, and my friend was outside tooting her car horn ready to go.  Figuring the contents of the box were just settling, I picked up the box and placed it on a bench outside the front door in the cold air.  After all the box said "Perishable."  I would tend to it when I came home.

An hour later my husband called me on my phone.  He had arrived home early and discovered the box.  Did I know the contents?  I paused, knowing something was coming.  He continued to tell me that we were the proud owners of 2 new family members.  As he explained further it suddenly came to me: They were lobsters. From Maine. Of course.  

So now what?  I love lobster, but I don't like to cook them.  I face this contradiction every summer when we visit Maine.  My husband is understanding and clearly not as conflicted in the lobster department, so generously offered to stun them and boil them before I came home.  And when I did I found a platter of freshly cooked lobster.  We enjoyed them for dinner, saving and freezing the shells and extra meat to make a bisque.  Several days later I cooked the shells, making a rich stock for the base of the bisque to which I added the remaining lobster meat and cream.  Served in demi-tasse cups it was a sublime and elegant addition to a holiday party, an extra treat created from the gift that keeps giving.

 

Lobster Bisque
an elegant addition to a holiday or celebratory dinner

Makes 4-6 portions

2 cooked lobsters

2 tablespoons vegetable oil
1/3 cup (80 ml.) brandy
1 fennel bulb, halved lengthwise, sliced thinly
3 shallots, sliced thinly
2 garlic cloves, cut in slivers
8 black peppercorns
3 tablespoons tomato paste
4 cups water

2 cups heavy cream

Prepare stock:
Working over a large bowl to catch juices, break off lobster tails and claws.  Crack tails and claws and remove meat.  Chop lobster meat in large chunks.  Cover and chill.
Coarsely chop lobster shells and bodies.  Place shells in bowl.  Reserve lobster juice from the bowl.

Heat oil in a large pot over high heat.  Add lobster shells and bodies and sear without stirring for one minute.  Stir them and continue cooking, stirring occasionally, until the shells begin to brown, about 5 minutes. 
Add brandy, fennel, shallots, garlic and peppercorns.  Reduce heat to medium-low.  Cook, stirring, until vegetables soften, about 3 minutes.  Add tomato paste and water.  Bring to a boil.  Boil for 20 minutes.  Remove from heat and let stand for 15 minutes.  
Strain through a fine-meshed strainer, pressing firmly on solids.  (Can be made in advance to this point.  Cover and refrigerate for up to 2 days or freeze up to one month.)

Add cream to lobster stock.  Simmer 10 minutes.  Add lobster meat.  Stir to heat through.
Serve in bowls or demi-tasse cups.

Crab and Shrimp Bisque:
If lobster is not readily available, you can substitute the lobster with crab or shrimp.  In either case, pre-cook the crab or shrimp.  Then remove the shells, saving the meat.  Cook the shells and follow the recipe as noted above.

Note: 
The bisque pictured above has lobster and shrimp meat, since we ate a good deal of the lobster when it was freshly cooked.

More Easy Holiday Party Food: Smoked Salmon Tartare

 

Smoked Salmon Tartare is another easy holiday recipe for entertaining.  Finely diced smoked salmon is tumbled with rich crème fraîche and moistened with fresh citrus juice.  Red onion adds sweetness and crunch while chopped dill and chives brighten and freshen the tartare.  If you are feeling extra-fancy, garnish the tartare with salmon roe and serve with champagne, and watch how this easy appetizer morphs into an elegant black-tie hors-d'oeuvre. 

 

Smoked Salmon Tartare
 
Try to resist the urge to use a food processor for the salmon. The salmon should be small individual pieces rather than a puréed mixture.

Makes about 2 cups 

12 oz. (350 g.) Smoked Salmon
2 tablespoons crème fraîche
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh dill sprigs
1 tablespoons finely chopped fresh chive ends

Baguette slices

Garnish:
Dill sprigs
Chive tips
Lemon slices, quartered

Finely chop the smoked salmon in 1/8" - 1/4" dice and transfer to a medium-sized bowl.  Add crème fraîche and gently fold in.  Add lemon and lime juice and stir to combine.  Tartare should be moist, but not soupy. If too dry add one more tablespoon crème fraîche and one tablespoon lemon juice.  Stir in black pepper. (Tartare can be made up to 8 hours in advance to this point.  Cover and refrigerate.) Before serving, gently stir in chopped dill and chives. 
Serve tartare with baguette slices.  Garnish with fresh dill sprigs, chive tips and lemon slices.

You might enjoy these other party bites from TasteFood:

Avocado Bruschetta with Balsamic Vinegar Reduction



Crostini with Honey Roasted Figs, Mozzarella and Prosciutto Crisps




Stuffed Figs with Goat Cheese and Prosciutto








And other delicious Smoked Salmon recipes from the foodblogs:
Smoked Salmon and Goat Cheese Toasts from Simply Recipes
Smoked Salmon Dip from Amateur Gourmet
Cannelini Bean, Salmon and Caviar Canapées from The Passionate Cook
Salmon Appetizers with Lemon Pepper from Nami-Nami