Lobster Bisque Liken To Red Lobsters Recipe 45 Food

LOBSTER BISQUE

Steps:

• Twist off the claws and tails from the lobsters. Remove the meat, discarding the green tomalley and reserving the shells. Coarsely chop the meat to measure about 2 1/2 cups, and transfer to a bowl; cover and chill.
• Melt 2 tablespoons of the butter in a Dutch oven over medium. Add the lobster shells, and cook, stirring often, until lightly browned, about 8 minutes. Stir in the sherry, and cook until the liquid is nearly evaporated, about 2 minutes. Add the celery, garlic, bay leaves, peppercorns, 4 cups water and 1/2 teaspoon salt. Increase the heat to high, and bring to a boil. Reduce the heat to medium-low, and simmer until reduced to about 2 1/2 cups, about 15 minutes. Pour through a fine-mesh strainer into a bowl; discard the solids. Set aside.
• Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium. Add the onions, carrots, mushrooms, tomato paste, cayenne and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the wine and bring to a boil over medium-high. Reduce the heat to medium-low, add the reserved lobster stock and simmer until reduced to about 2 cups, about 10 minutes. Remove from the heat.
• Puree the mixture with an immersion blender until smooth. Place over medium heat, stir in the milk and cream, and bring to a simmer. Add the lobster meat, reserving 1/4 cup for garnish.
• To serve, ladle the bisque into bowls and top with the reserved lobster meat and chives.

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.

CREAMY LOBSTER BISQUE

Steps:

• 1 bunch fresh chives, for garnish
• For the lobster broth: Heat a large soup pot on medium and add the butter, olive oil, garlic, carrots, celery and onions. Add the sea salt and some freshly cracked pepper and saute for about 8 minutes. Deglaze the pan with the brandy and burn off the alcohol. Pour in the white wine and reduce for 1 to 2 minutes. Add the vegetable stock, tomato paste, peppercorns, lobster carcasses (keep meat for later), bay leaves, parsley and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered, for 1 hour.
• For the dark roux: Heat a small saucepan on medium. Add the butter and flour and whisk continuously until amber in color and nutty smelling, 6 to 7 minutes. Remove from the heat.
• For the bisque: Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add the dark roux, heavy cream and saffron and mix. Let reduce on medium-low heat until thick, another 15 to 20 minutes.
• For the lobster meat: Heat a big pan on medium-high and melt the butter. Add the lobster meat and saute until heated through, 1 to 2 minutes.
• Spoon the lobster meat into a big bowl, ladle on the lobster bisque and top with chives. 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.

RED LOBSTER LOBSTER BISQUE RECIPE

Steps:

• Place water, white wine and fish stock into a wide, deep pot or a Dutch oven.
• Place on stovetop over high heat and bring to a boil.
• Place lobsters, topside down, in broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
• Remove lobsters from broth and put them to side. When lobsters are cool enough to handle, begin removing meat from shell, dicing pieces into 1/2inch cubes. Store lobster meat in refrigerator until later.
• Place lobster shells back into broth, reduce heat to a simmer and cook uncovered for 20 minutes.
• Strain broth through a sieve into a container and store in refrigerator until later. Discard lobster shells.
• Put your pot or Dutch oven back on stove over medium heat.
• Pour in melted butter.
• Once butter is heated up, add onions, carrots, celery and garlic. Saute for 3 to 4 minutes.
• Add cognac or brandy. Cook until alcohol has evaporated.
• Mix in flour, stirring with a heavy gauge spatula or spoon until mixture is blond in color and has a buttery aroma.
• Mix diced tomatoes, paprika, thyme and ground pepper with cold broth from refrigerator.
• Then, pour broth slowly into butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
• Remove bisque from heat.
• Blend small amounts of bisque in blender and then puree. Puree all of bisque and pour pureed bisque back into pot with remaining amount.
• Add chopped lobster meat and heavy cream. Heat to desired temperature. If soup is too thick, thin it by adding milk or water prior to serving.
• Serve hot.

LOBSTER BISQUE

Steps:

• Dispatch the lobsters by plunging a sharp knife directly behind its head. Cut the lobster in half lengthwise; make sure to collect the juices that will run out. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard them; cut the body into pieces. Alternately, you can have your fishmonger do this.
• Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm.
• Meanwhile, heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque.
• To serve, ladle the bisque into warmed soup bowls. Top with the Grilled Brie and Tomato, if desired.
• Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.
• Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.
• Yield: 6 servings

LOBSTER BISQUE

Steps:

• Fill a large pot with 1/2 inch of water. Stir in 2 teaspoons kosher salt and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 12 minutes. Remove the lobsters, reserving the liquid. When the lobsters have cooled slightly, place them in a bowl and remove the meat from the claws and tail, again reserving any liquid that comes out of the shells. Chop the meat and refrigerate. Roughly chop the shells into small pieces and reserve, along with all the lobster remains.
• Swirl the olive oil in a large pot over medium heat, then add the vegetables and herbs. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the lobster shells and remains. Sauté for 5 to 6 minutes, then add the tomato paste and cook for an additional 3 to 4 minutes.
• Add the sherry, then ignite or cook until the alcohol has evaporated. Add fish stock and 1 cup of the lobster-cooking liquid. Bring to a simmer and cook, covered, for 1 hour.
• Strain the broth through a colander, pressing down hard on the solids to extrude as much liquid as possible. Wipe out the pot and pour in the broth. Add the rice and cook for at least 30 minutes, or until the grains are cooked to extreme softness.
• Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer. Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne.

RED LOBSTER LOBSTER BISQUE

Steps:

• Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
• Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
• Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
• Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
• Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
• Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
• Add the cognac (or brandy) and cook until the alcohol has evaporated.
• Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
• Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
• Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
• Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.
• Chef's Tip:.
• Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.