Sherried Lobster Bisque Food

LOBSTER SHERRY BISQUE

Steps:

• Remove all the meat from the cooked lobster shells. Keep lobster shells and cut them up small using good kitchen scissors. Roughly cut up lobster into bite size pieces and keep chilled.
• Heat a medium size saute pan and add the butter over high heat. When hot add lobster shells, lower heat to medium low and cook for around 5 minutes, stirring constantly. Add the minced onion, carrot, celery and garlic. Sprinkle in the flour and cook for 2 - 3 minutes.
• Transfer everything into a large saucepan. Deglaze the empty saute pan with the sherry. Then add sherry with the pan drippings to the large saucepan. Heat the mixture over a low heat and slowly add the lobster stock until the bisque thickens. Add the tomato paste, bay leaf, thyme, paprika and heavy cream, and let simmer for 5 minutes. Let cool a bit.
• Pass the soup through a fine sieve. Sometimes needed to do twice to catch all the shells. Put the liquid back into a saucepan and over a gentle heat re warm. Taste for seasonings of salt or pepper. Add the lobster meat, but be real careful not to cook them.
• Serve in bowls each with a bit of lobster in it. Absolutely divine with the brandy or sherry drizzled over.

SHERRIED LOBSTER BISQUE

Steps:

• In a large pan, melt the butter, add the celery, onion, thyme, red pepper flakes and lemon zest.
• Cook until vegetables are softened, about 20 minutes.
• Gradually stir in broth and half and half.
• When warm, stir in cornstarch.
• Heat on medium until bubbly and thick, about 10 minutes.
• Add the cooked lobster, sherry, salt and pepper.
• Garnish with red pepper slivers.

LOBSTER BISQUE

Steps:

• Stock: Cook stock until water is reduced to approximately 2 cups.
• Strain stock and discard shells etc.
• Bisque: Warm stock and add two cans evaporated milk, butter, S& P.
• Gently heat until hot but not boiling.
• Add cooked lobster and warm through gently.
• Serve w/ common crackers or oyster crackers.

LOW FAT LOBSTER BISQUE

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:

• 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.

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.

PAULA DEEN'S SHRIMP OR LOBSTER BISQUE

Steps:

• Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
• Saute onions in butter until soft.
• Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
• In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
• Simmer over low heat for 3-5 minutes.
• Add more sherry to taste.
• Cool, then mix in blender until thick and smooth.
• To serve, reheat in a double boiler.
• Add more sherry to taste and garnish with chopped parsley.
• NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.

SHORESIDE LOBSTER BISQUE

Steps:

• Bring large pot of water to boil.
• Add lobsters head first and boil until cooked through, about 8 minutes.
• Using tongs, transfer lobsters to large bowl.
• Reserve 2 cups cooking liquid.
• Cool lobsters.
• Working over large bowl to catch juices, cut off lobster tails and claws.
• Crack tail and claw shells and remove lobster meat.
• Coarsely chop lobster meat; cover and chill.
• Coarsely chop lobster shells and bodies; transfer to medium bowl.
• Reserve juices from lobster in large bowl.
• Heat olive oil in heavy large pot over high heat.
• Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes.
• Add onion and next 8 ingredients (celery through peppercorns).
• Mix in brandy and Sherry.
• Boil until almost all liquid has evaporated, about 4 minutes.
• Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices.
• Simmer 1 hour.
• Strain soup through sieve set over large saucepan, pressing firmly on solids.
• Whisk tomato paste into soup.
• Simmer until soup is reduced to 3 cups, about 15 minutes.
• (Can be prepared 1 day ahead. Cover and refrigerate.) Add cream to soup and simmer 5 minutes.
• Dissolve cornstarch in 1 tablespoon water.
• Add to soup and boil until slightly thickened, about 2 minutes.
• Mix lobster meat into soup and stir to heat through.
• Ladle soup into bowls.