French Style Lobster Bisque Food

LOBSTER BISQUE

Steps:

• Melt the butter in a large saucepan.
• Gently fry the onion, garlic, celery and carrot and cook until softened, which takes about 5 minutes.
• Turn up the heat, tip in the lobster shells and stir vigorously for 2 minutes.
• Pour in the wine, giving it a stir then let it bubble until the liquid has halved.
• Stir in tomato paste, thyme and bay leaf, then pour in the stock.
• Let the soup simmer slowly for 30 minutes, allowing the flavours to infuse.
• Tip the contents into a powerful food processor and blend until the shell pieces are tiny.
• Cover a big bowl with a large piece of muslin.
• Pour the contents into the muslin, then squeeze out every last drop out of the shell mixture and discard the leftovers. You will now be left with a smooth soup.
• Return the soup to a saucepan and add the cream and lobster meat. Let the soup heat through, then divide it between 4 bowls.
• Sprinkle parsley on top and serve immediately with fresh, crusty bread. Enjoy!

LOBSTER BISQUE

Steps:

• In a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute.
• Deglaze the pan with the white wine.
• Add the worcestershire, tabasco, and thyme and saute for another minute.
• Deglaze the pan with the sherry.
• Add the paprika, hot water and lobster base and combine well.
• Stir in tomato paste and add the bay leaves.
• Simmer for 10 minutes.
• Whisk in heavy cream and the butter and bring to a boil.
• Add the lobster and simmer until cooked through.
• Serve with crusty garlic bread.

LOBSTER BISQUE FROM EPCOT'S CHEFS DE FRANCE

Steps:

• Melt half the butter in a stockpot, add the onions and cook until softened, when done add the garlic and shallots, cook briefly.
• Add the lobster, fish stock, peppercorns and the water. Bring to a boil, reduce the heat and simmer for 20 minutes.
• Remove the lobster from the stock, cool & take the meat from the shells & set aside. Crush the shells and return to the pan and continue to simmer for 40 minutes. Strain the stock through a sieve.
• In a blender, puree the lobster with some of the stock. (I don't know about this one. I think I should just break the lobster into bite size pieces with my fingers.).
• Melt the remaining butter over medium heat until it stops bubbling, then reduce heat and add the flour. Stir until completely smooth, being careful not to brown the roux. To this roux, add the tomato puree & strained stock. Cook over medium high heat until mixture thickens.
• Add cognac, cream, chervil, tarragon and lobster meat. Salt & pepper to taste. Simmer for five minutes.

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.

LOBSTER BISQUE

Steps:

• Heat the water in a large stock pot to boiling. Drop in the lobsters and cook covered for 12 minutes. Remove the lobsters from the pot; reserve 4 cups of the water. Let the lobsters cool.
• When the lobsters are cool enough to handle, crack the shells and remove all the lobster meat. Finely dice the meat and set aside. Reserve the shells.
• Melt half the butter in a large skillet over medium heat. Add the lobster shells and pour in the Cognac. Heat until the Cognac is warm, then flame it with a match. When the flames subside, stir in 1/2 cup shallots, the garlic, tomato paste, wine, reserved cooking liquid, the tarragon, thyme, red pepper flakes, and bay leaves. Simmer uncovered for 30 minutes. Strain through a sieve into a bowl.
• Melt the remaining 3 tablespoons butter in a stock pot over medium-high heat. Add 3 tablespoons shallots and sauté 2 minutes. Add the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the strained lobster stock; whisk until well blended. Whisk in the milk and cream and heat over medium heat until hot. Season to taste with salt and pepper.
• Whisk the egg yolks together in a small bowl. Whisk in 1/2 cup of the hot soup and then return to the pot; whisk until thoroughly blended. Stir in the reserved lobster meat. Heat for several minutes and serve immediately.