Lees Lobster Bisque Food

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.

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 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.

LEE'S LOBSTER BISQUE

Steps:

• Dice all veggies and sauté with 1/2 stick of butter in a good sized deep pot.
• When your veggies are translucent and tender add an additional 1/4 to 1/2 stick of butter melt, stir together blend well.
• Then slowly add flour while constantly mixing. Roux will have a slightly pastey consistency not too thick!
• Add cream once blended well. Simmer for about 30 mins stir frequently.
• Strain veggies if u don't want to have them in the bisque. Then Add chicken bouillon, tabasco, sherry, brown sugar, and wochestershire sauce.
• Simmer for about 15 mins on low watching and stirring. Add lobster last simmer about 15 to 20 mins and taste.
• You may have to adjust salt, tabasco, or sherry. You will have rubbery seafood if you over cook.
• Best served with warm crusty bread!