CLASSIC LOBSTER BISQUE (WITH DAIRY-FREE OPTION)
Provided by Lexi
Time 35m
Yield 4
Number Of Ingredients 20
Steps:
- In large dutch oven, heat oil over med-high heat and sauté shallots, onion and garlic for one minute. Add the celery, carrots, and mushrooms. Cook for 5-8 minutes until mushrooms have browned and the carrots have softened.
- Deglaze the pan with the white wine. Cook for 2-3 minutes.
- Add the hot sauce, thyme, paprika and salt and pepper. Saute for another minute.
- Add the broth and mix well.
- Stir in tomato paste. Pour into a high speed blender, or use an immersion blender, and blend until creamy.
- Return blended onion mixture to pot and simmer over low heat for 10-15 minutes.
- Whisk in heavy cream and butter and bring to a low simmer.
- Add in lobster. Cook for 2-3 minutes until lobster is heated through.
- Serve hot topped with parsley and fresh thyme.
Nutrition Facts : ServingSize 4, Calories 297 calories, Sugar 1.4g, Sodium 488mg, Fat 21.5g, SaturatedFat 12.7g, Carbohydrate 6.9g, Fiber 1.4g, Protein 17.4g, Cholesterol 106mg
LOBSTER BISQUE
Provided by Bobby Flay
Categories appetizer
Time 3h15m
Yield About 20 servings
Number Of Ingredients 12
Steps:
- Fill large stockpot with water and bring to a boil. There should be enough water to cover lobsters completely when immersed. Place live lobsters in boiling water head first to minimize splashing. When water re-boils, turn down the heat, and simmer for 20 minutes. Do not overcook lobsters. Remove lobsters from the pot using tongs; save all the water in stockpot as this is now a flavorful stock to be re-used.
- Place 10 cups of stock in a clean stockpot and put on low heat. Clean claws and tails of lobsters and reserve meat, legs, and swimmerets. After lobsters are cleaned, place shells in stockpot with 10 cups of stock. Cut bodies in quarters and place in stockpot, making sure to include all roe and tomalley in pot. Add 1 cup tomato paste and simmer on low heat for 1 1/2 hours, stirring occasionally. Be careful not to have heat so high as to burn stock. Pour entire contents of pot through sieve into clean stockpot; this should now be 8 cups of glorious red stock.
- Place onions, celery, carrots, thyme, parsley and saffron in a large saute pan, add 4 cups stock from original stock pot and put on high heat for 30 minutes, stirring every 5 minutes. Add 1/2 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes, stirring every 5 minutes. Press entire contents of saute pan through sieve into stockpot of 8 cups previously made stock.
- To finish Bisque, put pot on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.
- If you prefer your bisque to be thicker, you may add more cornstarch, or perhaps, flour, but have found the bisque thickens nicely over low heat, and additional cornstarch or flour takes away from the wonderful flavor.
- Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque. Garnish with legs and swimmerets around the bowl and one parsley leaf in center, if desired.
DAIRY FREE LOBSTER BISQUE
Quick, easy and delicious lobster bisque recipe!
Provided by Allianna Moximchalk
Categories Appetizer Main Course Side Dish
Time 25m
Number Of Ingredients 11
Steps:
- Add 1 tbsp ghee to bottom sauté pan on medium heat and add garlic, shallots, and celery. Cook until translucent and scrape into your sauce pan. Add the remaining ingredients except the arrowroot to the pan and cook uncovered for 4 minutes until the lobster turns pin/ red and curl up. Pull the lobster tails out of the broth and set aside. Add the arrowroot powder to the broth and stir together. Once thickened, use an immersion blender to create a smooth broth. Cut the lobster tails in half using a sharp knife and pull the tail meat out of the shell. You can choose to dice the lobster meat as large or small as you prefer or you can also add it to the pot and use the immersion blender to mix it into the broth if you prefer a smooth bisque.
- If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Nutrition Facts : ServingSize 1 serving, Calories 446 kcal, Carbohydrate 12 g, Protein 7 g, Fat 45 g, SaturatedFat 39 g, Cholesterol 10 mg, Sodium 193 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g
DAIRY FREE LOBSTER BISQUE RECIPE
Dairy free lobster bisque is the dairy free version of classic French bisque. It's a delicious lobster soup filled with veggies and goodness of lobster meat. It's loaded with spiciness from cayenne, pepper, paprika, and many other. It's filled with aroma and freshness of thyme and served with chopped parsley on top.
Provided by Pulkit Sharma
Categories Side Dish
Time 35m
Number Of Ingredients 19
Steps:
- Set a large dutch oven over medium heat and add saute in shallots, garlic, and onions. Now, add mushrooms, carrots, and celery to it. Cook for about 8 minutes until the veggies are soft and mushrooms are brown. Deglaze the pan with white wine and cook for a further 2 to 3 minutes.
- Season with salt, pepper, and add thyme, paprika, and hot sauce. Saute the veggies again for about a minute and stir in chicken broth and tomato paste. Now, transfer this mixture to a blender. Blend this mixture until it's creamy smooth. Return this mixture to the pot and stir in cashew cream. Simmer for about 15 minutes.
- Add lobsters to the pot and cook for 2 to 3 minutes until the lobsters are thoroughly heated. Finish with fresh thyme and chopped parsley and serve.
Nutrition Facts : Calories 163 kcal, Carbohydrate 5 g, Protein 7 g, Fat 13 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 36 mg, Sodium 483 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
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