INSTANT POT LOBSTER BISQUE
If you love a silky, creamy, tomato-y Lobster Bisque worthy of a 5-star gourmet experience with minimal work, prepare to fall in love.
Provided by Jeffrey
Categories Seafood
Time 19m
Number Of Ingredients 17
Steps:
- Prepare the lobster meat in one of three ways (A. Boiling two 1 1/4 pound lobsters on the stove for 10 minutes; B. Steaming a lobster tail in your Instant Pot like I did in my Lobster Roll recipe; C. Buying canned lobster meat from a seafood market that carries it). Chop up the meat and set aside when done
- Turn the Instant Pot on "Sauté" and Adjust" so it's on "High" or "More" and melt 1 tbsp of the butter and then add the shallots, scallions and garlic and cook for about a minute
- Add in the white wine and deglaze (scrape) the bottom of the pot with a wooden spoon/spatula to remove any remnants that may have stuck to it.
- When the wine bubbles (which will be quickly), add the Worcestershire sauce, Tabasco (if using), thyme and Old Bay and cook for another minute
- Add the sherry and once it bubbles, add in the lobster broth and paprika
- Once that bubbles, add in the tomato paste and stir until it melds into the liquid and it becomes a smooth, thick sauce. Do a final scraping of the bottom of the pan with a wooden spoon/spatula and once it bubbles, add the bay leaves and secure the lid.
- Hit "Cancel" and then "Manual" or "Pressure Cook" and set for 2 minutes on High Pressure. The pin will very likely pop up within seconds. Follow with a quick release when done
- When the lid is off, hit "Sauté" and Adjust" so it's on "Medium" or "Normal". Add the rest of the butter and stir it in until it melts, then add in the heavy cream and stir until it's all blended together.
- Lastly, add in the lobster meat and immediately hit the "Keep Warm/Cancel" button and then keep it on the warm setting. We don't want out lobster meat overcooking so make sure the bubbling of the soup dies down just before adding it in
- Serve in some bowls and top with some oyster crackers
- Enjoy!
Nutrition Facts : Calories 323 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 33 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 612 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CRAB BISQUE
Crab bisque-is there anything more delicious (and nutritious) for dinner? I frequently pair this with fresh asparagus, or some steamed broccoli. Try garnishing the bisque with a pinch of tarragon or paprika, for even more taste.
Provided by The Essential Keto Instant Pot Cookbook by Casey Thaler
Categories Soup
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Set the Instant Pot to Sauté. Add the butter, melting it gently.
- Pour in the bone broth, then mix in the cream cheese, celery, crab, Old Bay, cayenne pepper, black pepper, salt, bell peppers, whipping cream, onion, and tomatoes. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 3 minutes on low pressure and let cook.
- When cooking is complete, perform a quick release by carefully switching the pressure valve to Venting. For a smoother soup, briefly use an immersion blender, until desired consistency is reached.
- Remove the bisque, serve, and enjoy!
PRESSURE-COOKER SHRIMP BISQUE
Don't throw out those shrimp shells! Cooked in the Instant Pot or pressure cooker, they create a stock that gives this creamy soup a more intense taste of the sea. It makes an impressive first course at a dinner party. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Toss shrimp with 1/2 teaspoon salt in a bowl. In another small bowl, stir together cornstarch and 1/4 cup water until smooth.
- In a 6-to-8-quart pressure cooker, combine reserved shrimp shells, 3 cups water, wine, onion, celery, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 8 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 10 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
- Strain liquid through a medium mesh sieve set over a large bowl, pressing on solids (discard solids). Return stock to cooker, add paprika and cream, and bring to a boil in stovetop cooker over medium heat, or in electric cooker set to saute. Whisk cornstarch-water mixture into soup to thicken slightly, 1 to 2 minutes. Add shrimp and cook, stirring, until just cooked through, about 3 minutes.
- Season with salt and pepper, then stir in dill and butter. Top with watercress and serve immediately with baguette.
SHRIMP BISQUE
Steps:
- Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;
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INSTANT POT LOBSTER BISQUE - THE FOODIE AND THE FIX
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4.5/5 (39)Total Time 50 minsServings 4Calories 215 per serving
- Prep your lobster: To prep your lobster, you can do 1 of 2 things: you can either cut each tail completely in half, or you can just cut a straight line down the center of each tail with kitchen shears, and using your hands pull either side of the shell back a bit to expose the meat (this will make it easier to remove afterward). I find it easiest to remove the meat if I cut them completely in half. I've found that the best way is to cut the same straight line down the back of the tail with my kitchen shears, then using my chef's knife I cut through the entire tail the rest of the way.
- Instant Pot Instructions:Turn on the saute function on your Instant Pot and add 1 cup of broth to the pot. Once the broth starts to boil, add your lobster tails and cook for 3-4 minutes or until the shells have completely turned red and the meat is fully cooked. Then remove the tails from the pot and remove the meat from the shells and chop the lobster meat. Refrigerate until needed.
- Using a fine-mesh strainer (or even a coffee filter), strain the remaining broth into a 2-cup or larger measuring cup, adding more broth until it is filled to the 2 cup mark.
- Give your pot liner a quick rinse and spray the bottom of the inside with olive oil cooking spray. Put back on saute. Once hot, add the carrots, onions and celery, seasoning with 1/4 tsp salt and as much black pepper as you like. Let the veggies sweat for about 5 minutes, stirring every now and then, then add the minced garlic and let cook a minute more.
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