Lobster And Green Chile Bisque Food

LOBSTER BISQUE

Steps:

• Split lobster tails lengthwise with sharp kitchen shears. Remove meat and set aside. Add empty shells to stockpot or 4-qt sauce pan. Cover with seafood stock and water. Add Herbes de Provence and salt. Bring to a boil over high heat, then reduce heat as low as you can while still maintaining a simmer. Allow to simmer, uncovered, for about 15 minutes.
• Add the lobster meat, cover with lid, and let simmer for 5 minutes. Remove when meat is bright red and white. If any part is still translucent, continue to simmer until cooked. Remove meat from pot and transfer to a cutting board. Cut into small pieces and refrigerate until ready to add to bisque.
• While the lobster stock is cooking, you can begin to make the bisque at the same time.
• Heat butter over medium high heat in a large pot. Add the onions, carrots, and celery. Stir to coat in butter and cook until soft, about 5-10 minutes, stirring occasionally to prevent burning.
• When vegetables are just about done and begin to stick to the bottom of the pan, add garlic, stir to combine, and allow to cook for 1-2 minutes.
• Add tomato paste, stir well to coat vegetables, and cook for 1-2 minutes.
• Reduce heat to medium. Sprinkle over flour over mixture, stir well to combine, and cook while stirring frequently to prevent burning for an additional 2 minutes. The mixture should really start sticking to the bottom of the pan and turning brown. Do not allow it to burn.
• Add wine to deglaze pan. Stir well with a flat bottom wooden spoon, scraping the bottom of the pan. Allow in wine to simmer for several minutes. The liquid will reduce and the mixture will become thick.
• Set a fine mesh sieve or strainer over your pot and pour the lobster stock through the strainer into your pot. Discard shells. Stir broth into bisque base until well combined. Reduce heat to lowest setting to maintain a gentle simmer and allow to cook for about 30 minutes to allow flavors to develop. Stir occasionally during this time.
• Remove bisque from heat. Use an immersion blender to purée the soup right in the pot. Alternatively, transfer to a blender to purée and then return bisque to pot.
• Add heavy cream and chopped cooked lobster pieces to bisque and stir well. Heat over medium-low heat until bisque is heated through. Season with salt and pepper, as desired. Serve hot with crusty bread on the side.

LOBSTER AND GREEN CHILE CHOWDER WITH ROASTED CORN-GREEN CHILE RELISH

Steps:

• Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells.
• Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft. Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs.
• Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes.
• Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly. Season with salt and pepper and stir in the cilantro. Ladle into bowls and top with a few tablespoons of relish, a lobster claw and fresh cilantro leaves.
• Preheat oven to 425 degrees F.
• Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl.
• Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld.

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 AND CHIVE BISQUE

Steps:

• In a medium size pot, saute lobster meat, onion and butter until onions are soft.
• Stir flour into the pot. When all ingredients are well blended, add milk, salt and cream. Cook over a low heat until soup has thickened.
• Garnish soup with green onions before serving.

LOBSTER AND GREEN CHILE BISQUE

Steps:

• Heat butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color.
• Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables. Add 1/2-cup water and cover the pan with a lid for 4 minutes. Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.
• Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames subside, add the wine and reduce by half. Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.
• Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat. Place the cream and milk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish.
• Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husk for 15 to 20 minutes.
• Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste.

LOBSTER AND GREEN CHILE BISQUE WITH TOASTED CORN RELISH

Steps:

• Heat butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color.
• Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables. Add 1/2-cup water and cover the pan with a lid for 4 minutes. Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.
• Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames subside, add the wine and reduce by half. Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.
• Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat. Place the cream and milk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish.
• Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husk for 15 to 20 minutes.
• Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste.

LOBSTER AGUA CHILE

Steps:

• To remove the lobster meat from the tails, use a pair of kitchen shears and cut lengthwise down the middle of the shell on both the top and underside. Pull the shell apart and remove the tail meat. Chop into 1/2-inch pieces. Pour lime juice in a medium glass mixing bowl. Add the lobster meat and marinate until the lobster is no longer raw, about 25 minutes. Add the onions, cilantro, chile, and cucumbers and mix well. Season with salt. Serve immediately, cold, with tostadas, tortilla chips or saltine crackers.

LOBSTER BISQUE

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.

LOBSTER BISQUE

Steps:

• Boil water, add salt followed by Lobster, boil for 6 minutes. Remove lobster from water with tongs and place in cold water to cool. Reserve cooking liquid, this is your fish stock. If opting to use a ready cooked lobster you can substitute with other fish stock from a cube.
• Once cool enough to handle, place lobster on its back and with a chefs knife, cut the lobster from underneath, all the way from the tail to the head. Rinse away any tomally from the head cavities. Remove and refrigerate claw and tail meat.
• Heat 25 g. of the butter in your soup pot. Add the crushed lobster shells. Each piece should be not more than roughly 1 square inch. All pieces should be in contact with the butter, fry at medium high heat for 5 minutes until colour and smell is maximised.
• Deglaze the pot with the white wine, leaving the shells in the pot. Add the parsley, reserved salted boiling water and the chicken stock. Leave to boil slowly for 45 minutes. Place a lid on the pot after half the cooking time.
• Meanwhile, prep your veg and sautee in the rest of the butter. Once the stock is ready, drain the stock, taking care to remove any shell and parsley. Add the stock to the vegetables with the Thyme, Bayleaf, Tomato Pure, Brandy and Sherry. Boil slowly under a lid for another 45 minutes.
• When ready to serve, blend the bisque, add cream and reheat. Heat a tiny knob of butter with half the lemon juice in a pan, add the reserved lobster meat, fry over a moderate heat for 1 minutes. Add the rest of the lemon juice to the bisque. Place the lobster meat in a heated soup bowl and serve the bisque in front of the guest for added drama.