LOBSTER AND SHRIMP BISQUE
This bisque uses brown roux, which is the preferred version when making Cajun or Creole dishes. For best thickening, a cold roux should be mixed into a hot stock.
Provided by IamEarnie
Categories Lobster
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a saucepan, melt the butter. Stir in the flour. Simmer on low heat, stirring often, until mixture turns golden and has a slightly nutty flavor, about 10 minutes. Set aside to cool.
- In a large soup pot, melt the 1/2 cup butter. Add peppers, onions, garlic, shrimp and lobster. Saute until vegetables are soft and shrimp is just pink. Add white wine, brandy, tomatoes, tomato juice, clam juice, lobster base and heavy cream. Bring just to a simmer. Stir in the hot sauce, salt to taste and about 1/2 cup of the cold roux to the hot stock. For a thicker soup, add more roux as desired. Blend well and simmer for 30 minutes. Stir in the cilantro and serve.
Nutrition Facts : Calories 1138.2, Fat 95.5, SaturatedFat 59.4, Cholesterol 382.5, Sodium 682.8, Carbohydrate 44, Fiber 4, Sugar 8.1, Protein 20.1
CREOLE SHRIMP AND LOBSTER BISQUE
I watched Paula make this on TV today- Boy does it look good. If lobster is not affordable, you might substitute with canned crab, extra shrimp or as a last resort imitation crab meat.
Provided by cookiedog
Categories Lobster
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Remove lobster meat from shell; coarsely chop and set aside.
- In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.
- Stir in flour, and cook for 2 minutes.
- Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
- Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
- Meanwhile cut out the center portion of a round loaf of bread. Brush with olive oil and place on a sturdy cookie sheet. Bake at 350F for about 15 minutes to seal bowl.
- Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
- Serve immediately.
PAULA DEEN'S SHRIMP OR LOBSTER BISQUE
Make and share this Paula Deen's Shrimp or Lobster Bisque recipe from Food.com.
Provided by Scrivener1
Categories Lobster
Time 45m
Yield 1 cup, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
- Saute onions in butter until soft.
- Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
- In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
- Simmer over low heat for 3-5 minutes.
- Add more sherry to taste.
- Cool, then mix in blender until thick and smooth.
- To serve, reheat in a double boiler.
- Add more sherry to taste and garnish with chopped parsley.
- NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.
BOB'S LOBSTER BISQUE
I wanted to make something that would impress my dinner guests. And this is what I came up with. Everyone was very impressed and wanted more.
Provided by Bob Pope
Categories < 60 Mins
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- 1 Melt Butter in a large saucepan over medium-low heat. Add the mushrooms, onion, and carrot. Cook until Tender, about 10 minutes. Stir in the chicken broth, tomato paste, and season with the salt, cayenne pepper. Bring to a boil, then simmer for 10 minutes.
- 2 Pour the vegetable and broth mixture into a food processor, and add 1/4 cup of the lobster meat. Process until smooth. Return to the saucepan, and stir in the heavy cream, white wine, and the remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
Nutrition Facts : Calories 229.5, Fat 19.9, SaturatedFat 12.2, Cholesterol 71.3, Sodium 423.8, Carbohydrate 5.1, Fiber 0.6, Sugar 2.2, Protein 3.5
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