FRENCH-STYLE LOBSTER BISQUE
Steps:
- Gather the ingredients.
- Melt the butter in a large pan, once melted add the flour, a pinch of salt and pepper and the paprika. Stir well.
- Slowly whisk in the milk, followed by the chicken stock, the white wine, and continue stirring until a smooth and slightly thickened to a cream-like consistency. (This stirring can take several minutes but spending the time at this stage of the bisque is critical to the success of the dish. Be careful not to let the mixture boil as this may cause the bisque to curdle.)
- Add the onion, the carrots and simmer (again, do not boil) for 10 minutes. Add the cooked lobster meat and stir. Taste the bisque and adjust the seasoning to your liking.
- Stir in the cognac and finally, the cream. Heat through until piping hot.
- Serve in hot bowls with a crusty baguette on the side.
- Enjoy! Updated by Elaine Lemm
Nutrition Facts : Calories 366 kcal, Carbohydrate 17 g, Cholesterol 128 mg, Fiber 0 g, Protein 29 g, SaturatedFat 11 g, Sodium 518 mg, Sugar 8 g, Fat 19 g, ServingSize 8 servings, UnsaturatedFat 0 g
LOBSTER BISQUE FROM EPCOT'S CHEFS DE FRANCE
This is a Disney World recipe that I found on a blog. Disney will give a printed recipe card of their dishes to anyone eating in their restaurants who requests them. I haven't tried it yet, but posted it here to test out next week! I did change the directions at the end for making the roux because it wasn't clear. I also question pureeing fresh lobster--seems nuts to me! Of course you do what you'd like. I think that by definition a bisque is a smooth soup, but I'd rather have chunks of lobster in mine. :)
Provided by marypatlaver
Categories Lobster
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 228.8, Fat 14.7, SaturatedFat 8.7, Cholesterol 108, Sodium 494.1, Carbohydrate 11.6, Fiber 1.4, Sugar 3.3, Protein 13.4
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