LOW FAT LOBSTER BISQUE
Enjoy this low fat version of creamy rich lobster bisque
Provided by Karen
Categories Appetizer Main Course
Number Of Ingredients 15
Steps:
- Start with a large dutch oven and heat the butter and olive oil.
- Add the garlic and onion and cook them down for about 2 minutes. Add the celery, carrots, and spices and continue to cook them stirring frequently for about 5 minutes.
- yummy time- add the crushed tomatoes and white wine. Stir and simmer for about 8 minutes
- Slowly pour in the seafood broth and add the three bay leaves.
- Now here is the point where if you are steaming a lobster, do it now. And add the shells to the broth, keeping the lobster meat aside. I always save lobster shells in my freezer so never throw them away, especially if you have too many to fit in this pot.
- Remove the bay leaves and using a submersible blender, blend the liquid until smooth.
- Now, add the low-fat half and half and the lobster meat. stirring until thoroughly blended.
- If you have additional seafood such as scallops, you can add them now.
- Ladle into warmed bowls or if you are feeling carb-risky, use a bread bowl. Top off with some curly parsley and a few pieces of lobster meat.
LOBSTER BISQUE
I can't remember where the original recipe came from, but I have worked on this for some time and it is so good. Simple, quick and yummy. You can substitute crawfish or shrimp for the lobster.
Provided by HeidiSue
Categories Lobster
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 16
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 BISQUE
A quick and easy homemade lobster stock is the base for this rich, creamy soup. Each bowl is finished with buttery, succulent lobster meat and delicate fennel fronds.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h45m
Number Of Ingredients 21
Steps:
- Stock: In a large pot lined with a steamer basket, bring 1 inch salted water to a boil. Steam lobster tails, top-side down, until just cooked through and tails curl under, 6 to 8 minutes for small tails and 8 to 10 minutes for large. Transfer to a plate and let cool. When cool enough to handle, use kitchen shears to cut through underside of tails. Remove meat from shells; reserve shells. Run a paring knife along back of each tail and remove vein. Cut meat into bite-size pieces; cover and refrigerate until ready to use.
- Heat oil in a large pot over medium-high. Add shells and cook until fragrant and deep red in color, about 4 minutes. Add fish stock, wine, and 6 cups water; bring to a boil. Reduce heat to medium and simmer, uncovered, skimming impurities from surface, until reduced to 6 cups, 40 to 45 minutes. Strain stock into a large liquid-measuring cup or heatproof bowl. Wipe out pot. (Stock can be stored in airtight containers in the freezer up to 3 months.)
- Bisque: In same pot, melt 4 tablespoons butter over medium-high heat. Add fennel, onion, and garlic and season with salt and pepper; cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Stir in tomatoes, tomato paste, thyme, bay leaf, paprika, and cayenne; cook 1 minute. Add brandy, sherry, and strained lobster stock; season generously with salt and pepper. Bring to a boil, then reduce heat to medium and simmer 30 minutes. Remove thyme and bay leaf.
- Working in batches, puree soup in a blender until smooth. Return soup to pot. Let cool 15 minutes. Whisk together cream and cornstarch, then stir into bisque. Bring to a boil and cook, stirring, until thickened slightly, 1 to 2 minutes. Adjust seasoning as desired.
- Melt remaining 1 tablespoon butter in a medium saute pan over medium heat. Add lobster meat and cook until just warmed through, 2 to 3 minutes. Pour soup into bowls and serve, topped with lobster, fennel fronds, and a squeeze of lemon, if desired. Soup can be made in advance and stored in an airtight container in refrigerator up to 2 days.
PERFECT LOBSTER BISQUE
This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.
Provided by LAURA_G123
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 4.7 g, Cholesterol 66.2 mg, Fat 13.1 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 8 g, Sodium 553.6 mg, Sugar 1 g
LOW FAT LOBSTER BISQUE
This is a lighter alternative to traditional lobster bisques full of cream and butter...a lot of flavor...not a lot of fat
Provided by Johns in the Kitchen
Categories Lobster
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute carrot,celery,leek in a nonstick pan using 1 tbsp olive oil, until tender. Puree vegetables with 1/2 cup of fish stock until a thick paste in texture, (will have fine chunks)set aside.
- Use other tbsp of olive oil to saute lobster tails in shells over medium heat until almost done, season with salt and pepper. Add minced garlic to pan with tails and remove from heat. Deglaze pan with 1/2 cup of fish stock and allow to cool.
- I use the pan that I sauteed the vegetables in to build my bisque. Add remaining 3 cups of fish stock to pan, heat on medium heat until bubbling. Add puree and tomato paste and whisk. Remove lobster meat from tails and cut into large pieces. Pour fish stock from lobster pan back into bisque and add lobster meat. Reduce heat to low, add milk and sour cream and whisk to combine.
- Remove from heat, garnish with parsley and serve immediately.
LOBSTER BISQUE
Steps:
- Over medium heat, heat butter in a large pot.
- Add onion, carrots and celery. Cook for 6 to 7 minutes, or until soft.
- Add salt and pepper to taste and stir in garlic and tomato paste. Cook for 2 minutes or until tomato paste covers the vegetables.
- Sprinkle flour on top and cook for 1 minute.
- Add seafood stock and wine. Stir in with bay leaf and thyme.
- Reduce heat and let mixture simmer until liquid is reduced and flavors combine.
- Stir occasionally and let simmer for 30 minutes.
- Remove bay leaf and thyme then puree in a blender until smooth, in batches as needed.
- Bring heat back to medium-low. Add the lobster tails. Cook for 3 to 5 minutes or until cooked through.
- Garnish with chives and serve immediately.
Nutrition Facts : ServingSize 1 cup, plus lobster, Calories 203 kcal, Carbohydrate 17 g, Protein 14 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 65 mg, Sodium 852 mg, Fiber 2.5 g, Sugar 7 g
LOBSTER BISQUE
Simple and quick seafood soup!
Provided by Wilma Scott
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes.
- In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
- Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 11.2 g, Cholesterol 108 mg, Fat 9 g, Fiber 0.2 g, Protein 28.1 g, SaturatedFat 5.3 g, Sodium 1060.2 mg, Sugar 6.3 g
EASY IMITATION LOBSTER BISQUE
This is a wonderful recipe for easy lobster bisque I created after our store was selling imitation lobster meat at ridiculously low prices. It has become a family favorite. Sprinkle lightly with paprika, if desired, to add color.
Provided by Sandra Clukey
Categories Bisque
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- Cook onions and 1/2 cup chicken broth in a large pot over medium heat for 5 minutes. Add garlic and cook for 2 minutes. Reduce heat to low, add remaining chicken broth, and bring to a simmer.
- Melt butter in a medium saucepan. Whisk in flour until a creamy mixture is created. Gradually pour roux into the broth mixture, whisking constantly. Whisk in milk, cream, tomato paste, Worcestershire sauce, seafood seasoning, salt, and cayenne pepper; cook until thickened, 3 to 5 minutes.
- Place imitation lobster in a food processor; pulse about 6 times.
- Add imitation lobster and wine to soup; cook over low until heated through, 5 to 7 minutes.
- Ladle soup into serving bowls and sprinkle lightly with paprika to add color.
Nutrition Facts : Calories 313 calories, Carbohydrate 14.2 g, Cholesterol 108.2 mg, Fat 19.1 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 11.8 g, Sodium 1297.5 mg, Sugar 5.9 g
LOW CARB LOBSTER BISQUE
Fragrant, flavorful and rich, this lobster studded soup is a nice way to start a summer meal. Each serving packs a good protein punch, so pair this with a light salad and enjoy! I've included 15 minutes prep for cooking the lobsters.
Provided by rsarahl
Categories Lobster
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove meat from cooked lobsters and reserve shells.
- Stud onion all over with whole cloves.
- Break up lobster shells and place in soup kettle with water, onion, celery, and bay leaf.
- Simmer 45 minutes.
- While the broth is simmering, make the lemon butter: Let butter come to room temperature.
- Mix lemon extract into butter then refrigerate until ready to serve.
- Strain broth through sieve into a clean soup pot.
- Add lobster meat and sherry to the strained broth and season to taste with salt, pepper, cayenne, and nutmeg.
- Bring the broth back to a simmer over low heat until lobster is heated through.
- In a small bowl, beat the egg yolk.
- Whisk the cream and 1/2 cup of the soup broth into beaten egg yolk; Pour mixture gradually into remaining soup mixture and heat 1-2 minutes longer.
- Pour into soup bowls and top each with 1/2 Tbsp lemon butter.
- Garnish with fresh chopped parsley and serve.
Nutrition Facts : Calories 592.5, Fat 51.9, SaturatedFat 31.7, Cholesterol 296.8, Sodium 327.3, Carbohydrate 9.2, Fiber 1.2, Sugar 1.9, Protein 17.8
ANNIE'S LOBSTER BISQUE
I've been trying for over a year to recreate a lobster bisque my son loved at a restaurant we went to in Maine, and I believe this is it! Creamy texture with kind of a tanginess and a bit of a bite and lots of tender lobster bits. And the nice thing about this recipe is that is actually quite nutrition-friendly. High protein, but low fat using lower fat options for the ingredients (1 or 2% milk, fat free broth) and still tastes like you should feel guilty. Don't let the number of ingredients deter you, it's actually very easy to throw together. Note about the cayenne pepper, a small increase or decrease makes a big difference in the amount of bite! Start with the 1/4 teaspoon and go up to taste. Serve with a salad and/or a crusty Italian or French bread.
Provided by Annie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion.
- Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat, and reheat before serving.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 24.3 g, Cholesterol 42.4 mg, Fat 11.1 g, Fiber 1.2 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 552.6 mg, Sugar 13 g
SPEEDY LOBSTER BISQUE
Make and share this Speedy Lobster Bisque recipe from Food.com.
Provided by Chef Diva Divine
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt margarine in 3qt saucepan over low heat. Cook onion in butter, stirring occassionally, until tender.
- Stir in flour, parsley, salt, and pepper. Cook, stiring constantly with whisk, until mixture is bubbly; remove from heat.
- Stir in milk, broth and cream. eat to boiling, whisking constantly. Boil and stir 1 minute.
- Stir in lobster. Heat to boiling; reducee heat. Simmer about 3 minutes, stirring frequently, until lobster is white.
- **Have a favorit fish other than lobster? Us that instead.
Nutrition Facts : Calories 131.1, Fat 7, SaturatedFat 4.2, Cholesterol 25.7, Sodium 825.8, Carbohydrate 11.4, Fiber 0.4, Sugar 6.2, Protein 5.8
LOBSTER BISQUE
This recipe is based on the one from "The Silver Palate" cookbook by Julee Rosso & Sheila Lukins. They say, "Lobster Bisque is one of those extravagant and quintessential soups that must be prepared with tender loving care. Our version is made in the basic classical French tradition, though we've managed to eliminate a few of the time-consuming steps without sacrificing flavor. Savor this rich and soothing blend on a very special occasion." We would have lobsters on New Years Eve, then I would make the bisque on NY day.
Provided by WorkingMom2three
Categories Lobster
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the water in a large stock pot to boiling. Drop in the lobsters and cook covered for 12 minutes. Remove the lobsters from the pot; reserve 4 cups of the water. Let the lobsters cool.
- When the lobsters are cool enough to handle, crack the shells and remove all the lobster meat. Finely dice the meat and set aside. Reserve the shells.
- Melt half the butter in a large skillet over medium heat. Add the lobster shells and pour in the Cognac. Heat until the Cognac is warm, then flame it with a match. When the flames subside, stir in 1/2 cup shallots, the garlic, tomato paste, wine, reserved cooking liquid, the tarragon, thyme, red pepper flakes, and bay leaves. Simmer uncovered for 30 minutes. Strain through a sieve into a bowl.
- Melt the remaining 3 tablespoons butter in a stock pot over medium-high heat. Add 3 tablespoons shallots and sauté 2 minutes. Add the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the strained lobster stock; whisk until well blended. Whisk in the milk and cream and heat over medium heat until hot. Season to taste with salt and pepper.
- Whisk the egg yolks together in a small bowl. Whisk in 1/2 cup of the hot soup and then return to the pot; whisk until thoroughly blended. Stir in the reserved lobster meat. Heat for several minutes and serve immediately.
Nutrition Facts : Calories 439, Fat 28.1, SaturatedFat 17.1, Cholesterol 204.4, Sodium 385.6, Carbohydrate 15.9, Fiber 0.5, Sugar 2, Protein 14.5
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