Creamy Lobster Soup Food

CREAMY LOBSTER BISQUE

Steps:

• Fill a large pot with 6 cups of water and set over high heat.
• Stir in 1 teaspoon salt and bring to a boil.
• Add the lobster tails to the boiling water; cover with a lid and continue to boil for 4 to 5 minutes, or until cooked through and lobsters are bright red. If cooking frozen lobsters, they may need a minute or two longer to cook.
• Remove cooked lobster tails from water and set aside to cool.
• When the lobsters are cool enough to handle, remove the meat from the shells.
• Chop up the meat into bite-sized pieces and set aside.
• In the meantime, set a dutch oven or heavy soup pot over medium heat.
• Add olive oil and butter to the pot and heat it up.
• To the hot oil add onions, celery, and carrots.
• Stir in fresh thyme, rosemary, and season with salt and pepper.
• Cook for 5 to 6 minutes, or until soft tender.
• Stir in garlic and cook for 20 seconds.
• Add tomato paste and stir to coat all the veggies; cook for 2 minutes.
• Sprinkle flour over the veggies and cook for 1 more minute.
• Pour in seafood stock and wine; stir to combine.
• Add bay leaf; reduce heat to a simmer.
• Let simmer for about 30 minutes, stirring occasionally.
• Remove bay leaf.
• Using an immersion blender, blend the soup until smooth. You can also use a regular blender or food processor, but don't blend all the soup at once; blend in batches.
• Stir in heavy cream and reserved lobster meat; cook for 5 more minutes, or until heated through.
• Taste for salt and pepper; adjust to taste.
• Garnish with fresh parsley and serve.

CREAMY LOBSTER BISQUE

Steps:

• 1 bunch fresh chives, for garnish
• For the lobster broth: Heat a large soup pot on medium and add the butter, olive oil, garlic, carrots, celery and onions. Add the sea salt and some freshly cracked pepper and saute for about 8 minutes. Deglaze the pan with the brandy and burn off the alcohol. Pour in the white wine and reduce for 1 to 2 minutes. Add the vegetable stock, tomato paste, peppercorns, lobster carcasses (keep meat for later), bay leaves, parsley and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered, for 1 hour.
• For the dark roux: Heat a small saucepan on medium. Add the butter and flour and whisk continuously until amber in color and nutty smelling, 6 to 7 minutes. Remove from the heat.
• For the bisque: Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add the dark roux, heavy cream and saffron and mix. Let reduce on medium-low heat until thick, another 15 to 20 minutes.
• For the lobster meat: Heat a big pan on medium-high and melt the butter. Add the lobster meat and saute until heated through, 1 to 2 minutes.
• Spoon the lobster meat into a big bowl, ladle on the lobster bisque and top with chives. Enjoy.

CREAMY LOBSTER SOUP

Steps:

• Heat butter in saucepan.
• Add onion, cook 2 minutes.
• Add potatoes and season well; pour in cream and milk; season again.
• Bring to a boil and cook 10 minutes over low heat.
• Add mushrooms and continue cooking 5 minutes.
• Stir in lobster and simmer 3 to 4 minutes over low heat.
• Sprinkle with chives and paprika before serving.

LOBSTER SOUP

Steps:

• Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
• Add cream to desired consistency, and reheat. Season to taste.

LOBSTER SOUP

Steps:

• In a large pot, bring the chicken broth and water to a boil.
• Chop up the lobster meat into small pieces and add it to the boiling liquid.
• Cover, turn down the heat and let simmer.
• In a skillet, heat a tbl of the olive oil and add celery, onion and garlic.
• Saute over medium heat, taking care not to brown.
• Add the tomatoes, wine and basil and saute for another 5-10 min.
• Add this to the lobster mixture and continue to simmer the soup for 30 minutes covered, over very low heat.
• In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour.
• Whisk in the milk gradually, stirring continuously.
• When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup.
• Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
• Remove half of the soup and blend it in a high-speed blender until smooth.
• Half of the soup should retain flakes of the tender lobster meat and chopped vegetables.
• Mix in the blended soup with the lobster mixture.
• Season with salt& pepper.
• Serve this soup with fresh Italian bread.

CREAMY LOBSTER (SEAFOOD) VEGETABLE SOUP

Steps:

• STOCK:.
• Combine the first 7 ingredients in a large pot and bring to a full boil.
• Cook at the full boil for approx 1 hour.
• Use a colander to drain.
• Return liquid to the pot.
• Dispose of the carcass.
• Puree the cooked vegetables and set a side to be used as a thickener later.
• SOUP:.
• Combine the rest of the ingredients (except the crackers) in your large pot.
• Bring to a boil.
• Cook for 1 - 1 1/2 hours on medium heat - stirring occasionally.
• Salt and pepper to taste.
• Add the crackers approximately 15 - 20 minutes before serving. The crackers dissolve and thicken your soup.
• The crackers are used rather than flour or starch in order to freeze the soup without it separating and they do not take away any of the flavour.