Lobster Zucchini And Red Pepper Bisque Food

ROASTED PEPPER AND LOBSTER BISQUE

Steps:

• To make the stock:
• In a large pot, add water, salt, cayenne pepper, shallots or onions, whole peppercorns and bay leaves and bring to a boil then reduce to a simmer.
• Add the lobster tails and gently poach lobster for 2 minutes, we are not fully cooking the lobster at this point but want to loosed then meat from the shells.
• Remove the lobster tails from liquid and remove the meat from the shells.
• Set the meat aside and return the shells back to the pot.
• Simmer for 30 minutes.
• Strain the shells and all other solid ingredients from the liquid, leaving only the stock behind and set stock aside.
• To make the bisque:
• In another pan, add the butter, celery and shallots or onion and sauté for a few minutes until softened.
• Add the lobster stock to the pan along with the bell pepper, half and half, cream, salt and parsley.
• Simmer for 10 minutes or until the celery and onions are completely softened.
• For a smooth soup, use an immersion blender to blend bisque.
• Turn heat off then dice lobster tails and add in the meat to the bisque and stir. The heat from the bisque will finish cooking the lobster tails.
• Taste and adjust salt and pepper to preference then serve.

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.

EASY AND GOOD ZUCCHINI AND PEPPER SAUTE

Steps:

• In a large skillet heat oil and butter.
• Saute the onions and garlic until tender.
• Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
• Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.

ROASTED RED PEPPER BISQUE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds; set peppers aside., In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan. , Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.

LOBSTER CEVICHE

Steps:

• In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
• Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
• Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.

LOBSTER, ZUCCHINI AND RED PEPPER BISQUE

Steps:

• Boil the lobster, cool, peel and separate shell from meat. Melt 1 tbsp butter in heavy medium saucepan over medium heat. Add onion and celery. Cover and cook until tender, stirring occasionally, about 5 minutes. Add reserved lobster shells, 3 cups cold water and next 5 ingredients. Bring to a boil. Reduce heat to low and simmer until reduced to 5 cups, about 30 minutes. Strain and discard solids. Melt 4 tbsp butter in heavy large pot over medium heat. Add flour and whisk until mixture bubbles but does not brown, about 3 minutes. Whisk in Madeira and tomato paste, then lobster stock. Simmer until mixture thickens slightly, about 8 minutes (can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Bring to simmer before continuing). Mix in half and half. Cook until soup is heated through (do not boil). Season with salt and pepper. Meanwhile, melt remaining 2 tbsp butter in heavy large skillet over medium high heat. Add zucchini and red bell pepper. Saute until vegetables are crisp-tender, about 3 minutes. Add reserved lobster. Saute just until warmed and vegetables are tender. Season with salt and pepper. Spoon 1/3 cup lobster mixture into center of each bowl. Ladle soup around lobster mixture and serve immediately.

SAUTEED ZUCCHINI AND ROASTED RED PEPPERS

Steps:

• Slice the red peppers into strips.
• Pour the oil into a skillet and heat over med-high heat.
• Add zucchini and sauté until tender, about 4 minutes.
• Add lemon juice and red pepper strips and sauté 1-2 more minutes.

SHRIMP, ZUCCHINI AND RED BELL PEPPER BISQUE

Steps:

• Peel and devein shrimp; reserve shells. Coarsely chop shrimp. Place shrimp in small bowl; cover and refrigerate.
• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add onion and celery. Cover and cook until tender, stirring occasionally, about 5 minutes. Add reserved shrimp shells, 3 cups cold water and next 5 ingredients. Bring liquid to boil. Reduce heat to low and simmer until liquid is reduced to 5 cups, about 30 minutes. Strain shrimp stock; discard solids.
• Melt 4 tablespoons butter in heavy large pot over medium heat. Add flour and whisk until mixture bubbles but does not brown, about 3 minutes. Whisk in Madeira and tomato paste, then shrimp stock. Simmer until mixture thickens slightly, about 8 minutes. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Bring soup to simmer before continuing.) Mix in half and half. Cook until soup is heated through (do not boil). Season soup to taste with salt and pepper.
• Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add zucchini and red bell pepper. Sauté until vegetables are crisp-tender, about 3 minutes. Add reserved shrimp. Sauté just until shrimp are cooked through and vegetables are tender, about 3 minutes longer. Season shrimp mixture with salt and pepper.
• Spoon 1/3 cup shrimp mixture into center of each bowl. Ladle soup around shrimp mixture and serve.

CREAMY LOBSTER LINGUINI

Steps:

• Cook linguini in a pot of boiling salted water. In a pan, melt butter; add green onions, lobster, and salt and pepper. Remove lobster when it's heated through.
• Add Dijon mustard to pan. Then add white wine to deglaze; stir constantly to scrape up any bits from bottom and evaporate the alcohol. Let reduce to half.
• Add cream, simmering until thickened. Return lobster meat to pan and allow to reheat. Toss in a large bowl with linguini. Garnish with parmesan.

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.

ROASTED RED PEPPER BISQUE

Steps:

• In a Dutch oven heat olive oil, add bay leaves, onions, carrots and garlic. Saute until tender. Add piment de espelette, thyme, marjoram, celery salt, black pepper and saute 1-2 minutes.
• Add Marsala wine and reduce by half. Season to taste with fine sea salt and black pepper.
• Add chicken stock, roasted red peppers, red pepper liquid and fine sugar. Stir the bisque and bring to a slow boil. Reduce to a simmer stirring for 30-minutes.
• In a sauce pan warm the heavy cream and whisk in fresh grated nutmeg. Season with sea salt and white pepper to taste.
• Whisk in the warm cream into the bisque. Add fresh basil and parsley. Whisking the bisque bring to a slow boil for 10-minutes.
• Remove the bisque from the heat and whisk in the Crème Fraiche. Puree the bisque and strain. Season with fine sea salt and white pepper to taste.
• Serve Roasted Red Pepper Bisque in warm bowls.
• Garnish with fresh parsley sprig.