Ajeen Beckford Lobster Bisque Recipes

PERFECT LOBSTER BISQUE

Steps:

• Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
• Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

AJEEN BECKFORD LAHMA BI AJEEN

Steps:

• Mix all dough ingredients well. Knead for a few moments. Set aside to rest while preparing filling. Mix all the filling ingredients. Preheat the oven to 400°F
• Since you will be preparing a large number of these, it makes sense to work on a large, clean surface. The kitchen table is perfect. Roll half the dough to 1/8 inch thickness on a clean table. Use a glass, 2-2.5 inches in diameter to cut circles of dough. Place these circles on a well oiled baking sheet. Work the remaining dough into a ball, and roll it out to cut more circles. Keep combining the circle cutouts until you have used all the dough. Place 1.5 teaspoons filling on each circle. With a fork, carefully smooth filling to the edge of the circle. It's fine for the lahma bi ajeen to touch each other in the pan, but they cannot overlap.
• Bake for about 20 minutes, or until dough is just firm but not crisp.
• Serve with tehina and soup or salad for a first course.

AJEEN BECKFORD LOBSTER BISQUE

Steps:

• 1. Chop shells roughly.
• 2. Roast shells until red and dry.
• 3. In a large pot add the oil and shells. Sauté and flame with brandy.
• 4. Add the mirepoix an cook until a little soft. Add the tomato paste and blend well over low heat.
• 5. Deglaze with vermouth until dry and then add the wine and reduce by1/3.
• 6. Add the stock, spice bag and simmer for 1 hour. Skim often.
• 7. Add the rice and simmer for a further hour.
• 8. Discard lobster shells and put through a food processor and then a fine strainer.
• 9. Steep the basil and vanilla in cream for 10minutes. Remoe and add the cream to the bisque. Adjust seasoning, add lemon juice.
• 10. Monte with butter. The bisque can be frothed with a hand blender just before serving. Garnish with some finely chopped lobster meat.