Shoreside Lobster Bisque Food

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LOBSTER BISQUE



Lobster Bisque image

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

2 gallons water
2 live lobsters (1 to 1 1/4 pounds each)
6 tablespoons unsalted butter
1/3 cup cognac
1/2 cup shallot, chopped
3 tablespoons shallots, chopped
2 garlic cloves, minced
3 tablespoons tomato paste
2 1/2 cups dry white wine
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
1 pinch red pepper flakes
2 bay leaves
3 tablespoons unbleached all-purpose flour
2 1/2 cups milk
3/4 cup heavy cream or 3/4 cup whipping cream
salt & freshly ground black pepper, to taste
2 egg yolks

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

LOBSTER BISQUE



Lobster Bisque image

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

1/2 lb lobster meat, cut into small chunks
2 tablespoons minced shallots
2 tablespoons chopped green onions
3 garlic cloves, crushed
1/4 cup white wine
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
1 teaspoon dried thyme
6 tablespoons dry sherry
1 teaspoon paprika
1 cup hot water
1 teaspoon lobster base (better than boulion)
4 ounces tomato paste
2 bay leaves
2 cups heavy whipping cream
4 tablespoons butter

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



Lobster Bisque image

This recipe is from my hometown's BEST restaurant of the Jersey Shore, DORIS & EDS of Highlands New Jersey.

Provided by Norelllaura1

Categories     Lobster

Time 55m

Yield 16 serving(s)

Number Of Ingredients 7

3 (11 1/3 ounce) cans lobster meat (Must be frozen-the liquid produced when thawed is essential)
3/4 cup unsalted butter
3/4 cup all-purpose flour
1 1/2 teaspoons fine sea salt
1/2 teaspoon cayenne (to taste)
8 cups half-and-half
1/4 cup sherry wine, medium-dry such as Sandeman Amontillado

Steps:

  • Coarsely chop lobster meat. In a heavy kettle (about 6-quart) melt butter over low heat. Stir in lobster meat and reserved liquid. Sweat, covered, over low heat, stirring occasionally, for about 25 minutes.
  • Stir in flour, salt and cayenne. Cook over low heat, stirring constantly, for 10 minutes.
  • In a large saucepan, heat half-and-half until it "smiles" (barely simmers). Do not let it boil.
  • Add half-and-half and sherry to the lobster mixture. Cook, stirring, at a bare simmer for 10 minutes. (do not boil).
  • Serve hot. Note that bisque may be made 2 days ahead before being chilled and covered. Reheat bisque over low heat, stirring until hot. (Do not boil).

Nutrition Facts : Calories 319.1, Fat 23.1, SaturatedFat 14.2, Cholesterol 147.9, Sodium 537.3, Carbohydrate 10.2, Fiber 0.2, Sugar 0.4, Protein 14.7

LOBSTER BISQUE



Lobster Bisque image

Make and share this Lobster Bisque recipe from Food.com.

Provided by Aroostook

Categories     Lobster

Time 25m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 8

2 skinless chicken thighs or 2 skinless chicken thighs
1 onion, quartered
salt and pepper
4 cups water
1 lb leftover cooked lobsters or 1 lb canned lobster
2 cans evaporated milk
1 tablespoon butter
salt and pepper

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.

Nutrition Facts : Calories 69.6, Fat 2, SaturatedFat 1, Cholesterol 57.7, Sodium 181, Carbohydrate 1.7, Fiber 0.2, Sugar 0.6, Protein 10.8

LOBSTER BISQUE



Lobster Bisque image

Provided by Bobby Flay

Categories     appetizer

Time 3h15m

Yield About 20 servings

Number Of Ingredients 12

4 (1 1/2-pound) lobsters
1 1/2 cups tomato paste
1 1/2 cups coarsely chopped onion
1 1/2 cups coarsely chopped celery, including leaves
1 1/2 cups coarsely chopped carrot
1 sprig thyme
3 sprigs flat-leaf parsley, plus extra, for garnish
1/2 teaspoon saffron
6 cups heavy cream
1 cup cream sherry
2 tablespoons freshly ground black pepper
1/4 cup cornstarch

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.

SHORESIDE LOBSTER BISQUE



Shoreside Lobster Bisque image

This decadent, rich lobster bisque requires some effort to make, but it is worth every minute! Serve this soup with a buttered crouton and a dollop of creme fraiche.

Provided by Tracy K

Categories     Lobster

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 18

2 (1 lb) live lobsters
2 tablespoons olive oil
1 onion, sliced
1 stalk celery, sliced
1 small carrot, sliced
1 head garlic, cut in half crosswise
1 tomatoes, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry sherry
4 cups fish stock or 4 cups bottled clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water

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.

Nutrition Facts : Calories 649.9, Fat 21.8, SaturatedFat 8.8, Cholesterol 331.4, Sodium 1487.8, Carbohydrate 19.9, Fiber 2.4, Sugar 5.5, Protein 46.4

LOBSTER SHERRY BISQUE



Lobster Sherry Bisque image

I really don't remember where I got this recipe. But I know I have had it for a very long time. I find it the most richest Lobster Bisque I have tried. To serve I swirl a little bit of sherry or brandy on top..absolutely wonderful. It is a lot of work to do but I find it so worth it. I have made it so many times that I really don't find it too time consuming.....just so worth the compliments that come with it. Time stated does not include cooking lobster if you get fresh. Personally I buy it cooked for me at the Market.

Provided by FrenchBunny

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

2 cooked lobsters (1 lb each with shell)
4 tablespoons unsalted butter
1 medium onion (Minced)
1 large carrot (Minced)
1 stalk celery (Minced)
1 teaspoon garlic (Chopped)
2 tablespoons flour
1/2 cup dry sherry
1 cup lobster stock
1 tablespoon tomato paste
2 bay leaves
1 sprig fresh thyme
1/4 teaspoon paprika
2 cups heavy cream
salt (optional)
pepper (optional)
1/4 cup brandy or 1/4 cup sherry wine

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.

Nutrition Facts : Calories 784.5, Fat 56.4, SaturatedFat 34.9, Cholesterol 264.8, Sodium 329.5, Carbohydrate 16.6, Fiber 1.4, Sugar 4, Protein 17.9

SPEEDY LOBSTER BISQUE



Speedy Lobster Bisque image

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

3 tablespoons light margarine
1/4 cup onion (chopped)
3 tablespoons all-purpose flour
1 tablespoon fresh parsley (chopped)
1 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups low-fat milk
1/4 cup heavy whipping cream
1 cup chicken broth
1 1/2 cups lobsters (fresh or frozen-thawed)

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 CORN BISQUE



Lobster Corn Bisque image

I have several friends who hold soup parties in the fall. This is one you can use to impress your friends, and it's quite easy.

Provided by DrBuzzetta

Categories     Potluck

Time 1h5m

Yield 5-6 quarts, 12 serving(s)

Number Of Ingredients 17

1/4 cup unsalted butter
1/4 cup extra virgin olive oil
2 stalks celery, chopped including leaves
7 -8 garlic cloves, minced
1 large yellow onion, chopped
2 medium shallots, chopped
2 tablespoons salt
1 teaspoon ground cayenne pepper
1 cup sweet marsala wine
3 1/2 cups water
2 tablespoons lobster base, Superior Touch, Better Than Bouillon, Lobster Base
2 cups frozen corn
2 bay leaves
6 cups half-and-half
1 quart heavy cream
1 bunch green onion, chopped
1 lb cooked lobster meat or 1 lb crabmeat

Steps:

  • Melt butter and olive oil in a stock pot over medium heat; add celery, garlic, onions, shallots, salt, and cayenne pepper.
  • Cook and stir for 5 minutes to release juices and soften vegetables - make sure garlic doesn't brown or the flavor may be bitter.
  • In a blender, add Marsala wine, lobster base, and 1 cup of the water; and blend.
  • Add the sauteed vegetables to the blender and puree until smooth.
  • Pour blender contents back into stock pot, and add remaining 2 1/2 cups water, bay leaves, and corn.
  • Bring to a boil.
  • Add the cream and half and half, and simmer for 20-30 minutes - try to keep it from boiling; you want a gentle simmer.
  • Add green onions and lobster/crab meat, and simmer for 10 more minutes.
  • Serve with oyster crackers and enjoy.
  • I will put this in a 6 quart crock pot to bring it to soup parties or potlucks.

Nutrition Facts : Calories 593.4, Fat 52.2, SaturatedFat 30.1, Cholesterol 218.8, Sodium 1438.8, Carbohydrate 16.9, Fiber 1.3, Sugar 1.4, Protein 13.8

LOW FAT LOBSTER BISQUE



Low Fat Lobster Bisque image

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

4 cups fish stock
1 raw carrot, sliced thinly
1 stalk celery & leaves, sliced thinly
1 leek white, sliced thinly
2 lobster tails, halved lengthwise
2 minced garlic cloves
2 fresh thyme sprigs
6 sprigs fresh flat-leaf parsley
3 tablespoons tomato paste
1 cup nonfat milk
1/2 cup fat free sour cream
2 tablespoons extra virgin olive oil
1/4 teaspoon cayenne pepper (optional)
salt and pepper

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.

PAULA DEEN'S SHRIMP OR LOBSTER BISQUE



Paula Deen's Shrimp or Lobster Bisque image

Make and share this Paula Deen's Shrimp or Lobster Bisque recipe from Food.com.

Provided by Scrivener1

Categories     Lobster

Time 45m

Yield 1 cup, 4-5 serving(s)

Number Of Ingredients 10

8 ounces shrimp or 8 ounces lobster meat, cooked
2 tablespoons sherry wine
thyme, pinch
3 -4 green onions with tops, chopped
2 tablespoons butter
1 (10 1/2 ounce) can condensed tomato soup
1 cup milk (soup can full)
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 cup heavy cream (soup can full)
parsley, chopped for garnish

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.

CREOLE SHRIMP AND LOBSTER BISQUE



Creole Shrimp and Lobster Bisque image

I watched Paula make this on TV today- Boy does it look good. If lobster is not affordable, you might substitute with canned crab, extra shrimp or as a last resort imitation crab meat.

Provided by cookiedog

Categories     Lobster

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 14

2 steamed fresh lobster tails
4 tablespoons butter
1 small white onion, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
3 cups chicken broth
1/2 lb steamed medium shrimp, peeled, deveined, and chopped
2 cups half-and-half
1 teaspoon creole seasoning
1 round loaf sourdough bread
olive oil
fresh parsley
shredded parmesan cheese

Steps:

  • Remove lobster meat from shell; coarsely chop and set aside.
  • In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.
  • Stir in flour, and cook for 2 minutes.
  • Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
  • Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
  • Meanwhile cut out the center portion of a round loaf of bread. Brush with olive oil and place on a sturdy cookie sheet. Bake at 350F for about 15 minutes to seal bowl.
  • Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
  • Serve immediately.

LOBSTER BISQUE



Lobster Bisque image

Indulgent, creamy, fiery and oh so very sexy. Valentines day for 2 or New Years Supper, this bisque is never out of place and so mild on the seafood taste that even the most difficult guest will be very pleasantly surprised. It is well worth the effort and cost.

Provided by andris74

Time 2h30m

Yield Serves 4

Number Of Ingredients 0

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 WITH ARMAGNAC



Lobster Bisque With Armagnac image

You are looking at this recipe because you like Lobster Bisque... look no further. This recipe is to die for! It was adapted from a recipe by Darren Lock, chef of The Point, a former Rockefeller lodge high in the Adirondacks. Start preparing the bisque as soon after cutting the lobsters as possible. MAKE AHEAD: The recipe can be made through Step 4 & refrigerated a day. Just rewarm before proceeding. Wine pairing: A dish of this complexity and grace deserves a wine with just as much. Try it with the rich and silky Selbach-Oster Wehlener Sonnenuhr Riesling Spätlese 2001 from Germany. Buy two bottles and save one for 2025.

Provided by NcMysteryShopper

Categories     Lobster

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 19

3 quarts water
4 (1 1/2 lb) live lobsters, split lengthwise
1/4 cup pure olive oil
1 lb fennel bulb (halved, cored and coarsely chopped)
3 celery ribs, coarsely chopped
2 carrots, coarsely chopped
1 large onion, coarsely chopped
1 leek, halved lengthwise and coarsely chopped
1 unpeeled head of garlic, halved crosswise
1/2 cup all-purpose flour
2 tablespoons tomato paste
2 cups dry white wine
3 tablespoons armagnac or 3 tablespoons cognac, plus more for serving
1 sprig fresh thyme
1 bay leaf
1 pinch saffron thread
1 cup heavy cream
salt & freshly ground black pepper
3 tablespoons finely chopped fresh parsley

Steps:

  • Boil water in a large stock pot.
  • Twist claws and tails off lobsters and reserve bodies. Add claws and tails to the boiling water. Simmer tails for 3 minutes, and claws until they turn bright red all over, about 8 minutes. Remove lobster pieces as they finish cooking and place in a large bowl. Reserve the cooking liquid.
  • Let the lobster cool slightly. Crack claws and remove the meat from the tails and claws, cover and refrigerate.
  • Twist legs off the lobster and cut the bodies into large pieces.
  • Heat olive oil in a large enameled cast-iron casserole. Add fennel, celery, carrot, onion, leek and garlic and cook over moderately high heat, stirring frequently, until the vegetables are browned, about 8 minutes.
  • Add legs and body pieces to the casserole and cook over high heat, stirring, until shells start to brown, about 8 minutes.
  • Sprinkle flour evenly over the shells and stir well. Add tomato paste and cook, stirring, until it starts to brown, about 3 minutes.
  • Stir in wine and Armagnac and simmer for 3 minutes.
  • Stir in thyme, bay leaf, saffron and the reserved lobster cooking liquid until smooth.
  • Simmer broth over low heat, skimming occasionally, for about 1 1/2 hours. Strain broth and press on the solids to extract as much liquid as you can. Return broth to the casserole.
  • Add heavy cream to the casserole and simmer for 5 minutes. Season the bisque with salt and pepper.
  • Cut reserved tail and claw meat into 1" pieces. Add the meat to the simmering bisque and cook until just heated through, about 1 minute.
  • Add a splash of Armagnac to 8 soup plates. Ladle the lobster bisque into the soup plates, garnish with the parsley and serve.

Nutrition Facts : Calories 596, Fat 21.2, SaturatedFat 8.4, Cholesterol 364.2, Sodium 1117.4, Carbohydrate 21.6, Fiber 3.4, Sugar 3.4, Protein 67.2

SHERRIED LOBSTER BISQUE



Sherried Lobster Bisque image

Make and share this Sherried Lobster Bisque recipe from Food.com.

Provided by seahorse73

Categories     Lobster

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons butter
6 stalks celery, chopped
1 yellow onion, chopped
1/4 teaspoon dried thyme
1/2 teaspoon dried red pepper flakes
1 tablespoon lemon, zest of
1 1/3 cups chicken broth
2 tablespoons cornstarch, dissolved in cold water (or no starch)
1 1/3 cups half-and-half
1 lb lobster meat, cooked
2 tablespoons dry sherry
salt and pepper
1 tablespoon red sweet bell pepper, slivers

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.

Nutrition Facts : Calories 364.2, Fat 19.5, SaturatedFat 11.6, Cholesterol 160.7, Sodium 736.5, Carbohydrate 14, Fiber 1.6, Sugar 3.1, Protein 26.2

More about "shoreside lobster bisque food"

SHORESIDE LOBSTER BISQUE RECIPE - FOOD.COM - PINTEREST
ウェブ Dec 27, 2012 - This decadent, rich lobster bisque requires some effort to make, but it is worth every minute! Serve this soup with a buttered crouton and a dollop of
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ウェブ 10 時間前 Lobster gnocchi with truffles - celery - bisque emulsion Gnocchis de homard bleu aux truffes céleri émulsion de bisque 牛テールの赤ワイン煮込み フォアグラ じゃ …
From miyakohotels.ne.jp


【公式】港区浜松町の竹芝シーサイドのイタリアン ...
ウェブ 東京港区・日の出 竹芝エリア。海とビル群のコントラスト。東京湾を一望する海と緑に囲まれたロケーションは、都心にいながら、時間の存在を忘れてしまう。海辺と都 …
From beside-seaside.tokyo


BISQUE (FOOD) - WIKIPEDIA
ウェブ Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster , langoustine , crab , …
From en.wikipedia.org


LOBSTER BISQUE RECIPE (EASY & CREAMY!)
ウェブ 2023年3月21日 No need to visit a fancy French restaurant to enjoy a luxurious soup — I’ll show you how to make a creamy lobster bisque recipe right at home! This surprisingly easy seafood recipe combines a creamy tomato broth, similar to tomato bisque, but with buttery …
From wholesomeyum.com


BEST LOBSTER IN SURFSIDE BEACH, COASTAL SOUTH CAROLINA
ウェブ 2.4 mi. Myrtle Beach. Lobster House is a little outside of our hotel area but we didn’t want... Great Dinner. 2. Showing results 1 - 30 of 51. Best Lobster in Surfside Beach, …
From tripadvisor.com


SHORESIDE LOBSTER BISQUE RECIPE - FOOD.COM - PINTEREST
ウェブ Jun 14, 2015 - This decadent, rich lobster bisque requires some effort to make, but it is worth every minute! Serve this soup with a buttered crouton and a dollop of
From pinterest.com


SHORESIDEの意味・使い方・読み方 | WEBLIO英和辞書
ウェブ shoreside ( not comparable ) Located on or near a shore . Synonym: juxtalittoral. 1888, Robert Louis Stevenson, The Black Arrow ‎ [1]: The seamen, in view of the cold and the …
From ejje.weblio.jp


THE BEST LOBSTER BISQUE (RUTH’S CHRIS COPYCAT RECIPE)
ウェブ 2021年2月3日 Um. Do I really need to say more? Besides the incredible lobster meat, the bisque starts with a homemade stock made from lobster shells and aromatics, so you know it’s super rich and delicious. It’s a top-notch, restaurant-quality bisque that’s really easy to make …
From 40aprons.com


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