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.
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
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 17
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
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
LOBSTER AND SHRIMP BISQUE
This bisque uses brown roux, which is the preferred version when making Cajun or Creole dishes. For best thickening, a cold roux should be mixed into a hot stock.
Provided by IamEarnie
Categories Lobster
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a saucepan, melt the butter. Stir in the flour. Simmer on low heat, stirring often, until mixture turns golden and has a slightly nutty flavor, about 10 minutes. Set aside to cool.
- In a large soup pot, melt the 1/2 cup butter. Add peppers, onions, garlic, shrimp and lobster. Saute until vegetables are soft and shrimp is just pink. Add white wine, brandy, tomatoes, tomato juice, clam juice, lobster base and heavy cream. Bring just to a simmer. Stir in the hot sauce, salt to taste and about 1/2 cup of the cold roux to the hot stock. For a thicker soup, add more roux as desired. Blend well and simmer for 30 minutes. Stir in the cilantro and serve.
Nutrition Facts : Calories 1138.2, Fat 95.5, SaturatedFat 59.4, Cholesterol 382.5, Sodium 682.8, Carbohydrate 44, Fiber 4, Sugar 8.1, Protein 20.1
LOBSTER BISQUE
My grandmother would make lobster bisque all the time, so it's always been a comforting recipe to me. If you don't care to cook live lobsters, they can usually cook it where you buy them. Just be sure to tell them to keep the shells; they are key to this delicious soup! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 2 quarts.
Number Of Ingredients 14
Steps:
- In a Dutch oven, add 2 inches of water; bring to a rolling boil. Add lobsters, cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices. , In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids. , Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional black pepper and parsley.
Nutrition Facts : Calories 373 calories, Fat 26g fat (17g saturated fat), Cholesterol 127mg cholesterol, Sodium 942mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
LOBSTER BISQUE
Provided by Tyler Florence
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 24
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
Learn how to make this classic French lobster bisque recipe from scratch. A perfect starter. Find out how to make the most of lobster shells!
Provided by Michelle Minnaar
Categories Soup
Time 1h15m
Number Of Ingredients 14
Steps:
- Melt the butter in a large saucepan.
- Gently fry the onion, garlic, celery and carrot and cook until softened, which takes about 5 minutes.
- Turn up the heat, tip in the lobster shells and stir vigorously for 2 minutes.
- Pour in the wine, giving it a stir then let it bubble until the liquid has halved.
- Stir in tomato paste, thyme and bay leaf, then pour in the stock.
- Let the soup simmer slowly for 30 minutes, allowing the flavours to infuse.
- Tip the contents into a powerful food processor and blend until the shell pieces are tiny.
- Cover a big bowl with a large piece of muslin.
- Pour the contents into the muslin, then squeeze out every last drop out of the shell mixture and discard the leftovers. You will now be left with a smooth soup.
- Return the soup to a saucepan and add the cream and lobster meat. Let the soup heat through, then divide it between 4 bowls.
- Sprinkle parsley on top and serve immediately with fresh, crusty bread. Enjoy!
Nutrition Facts : Calories 473 calories, Sugar 6.6 g, Sodium 401.8 mg, Fat 21.5 g, SaturatedFat 11.8 g, TransFat 0.2 g, Carbohydrate 15.7 g, Fiber 3.6 g, Protein 36 g, Cholesterol 184.5 mg
LOBSTER BISQUE
Rich and flavorful Lobster Bisque is an easy recipe to make at home. Succulent tender pieces of meat served in a puréed cream base soup.
Provided by Krissy Allori
Categories Soup
Time 1h5m
Number Of Ingredients 16
Steps:
- Split lobster tails lengthwise with sharp kitchen shears. Remove meat and set aside. Add empty shells to stockpot or 4-qt sauce pan. Cover with seafood stock and water. Add Herbes de Provence and salt. Bring to a boil over high heat, then reduce heat as low as you can while still maintaining a simmer. Allow to simmer, uncovered, for about 15 minutes.
- Add the lobster meat, cover with lid, and let simmer for 5 minutes. Remove when meat is bright red and white. If any part is still translucent, continue to simmer until cooked. Remove meat from pot and transfer to a cutting board. Cut into small pieces and refrigerate until ready to add to bisque.
- While the lobster stock is cooking, you can begin to make the bisque at the same time.
- Heat butter over medium high heat in a large pot. Add the onions, carrots, and celery. Stir to coat in butter and cook until soft, about 5-10 minutes, stirring occasionally to prevent burning.
- When vegetables are just about done and begin to stick to the bottom of the pan, add garlic, stir to combine, and allow to cook for 1-2 minutes.
- Add tomato paste, stir well to coat vegetables, and cook for 1-2 minutes.
- Reduce heat to medium. Sprinkle over flour over mixture, stir well to combine, and cook while stirring frequently to prevent burning for an additional 2 minutes. The mixture should really start sticking to the bottom of the pan and turning brown. Do not allow it to burn.
- Add wine to deglaze pan. Stir well with a flat bottom wooden spoon, scraping the bottom of the pan. Allow in wine to simmer for several minutes. The liquid will reduce and the mixture will become thick.
- Set a fine mesh sieve or strainer over your pot and pour the lobster stock through the strainer into your pot. Discard shells. Stir broth into bisque base until well combined. Reduce heat to lowest setting to maintain a gentle simmer and allow to cook for about 30 minutes to allow flavors to develop. Stir occasionally during this time.
- Remove bisque from heat. Use an immersion blender to purée the soup right in the pot. Alternatively, transfer to a blender to purée and then return bisque to pot.
- Add heavy cream and chopped cooked lobster pieces to bisque and stir well. Heat over medium-low heat until bisque is heated through. Season with salt and pepper, as desired. Serve hot with crusty bread on the side.
Nutrition Facts : Calories 486 kcal, Carbohydrate 19 g, Protein 11 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 152 mg, Sodium 1300 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
DAIRY FREE LOBSTER BISQUE RECIPE
Dairy free lobster bisque is the dairy free version of classic French bisque. It's a delicious lobster soup filled with veggies and goodness of lobster meat. It's loaded with spiciness from cayenne, pepper, paprika, and many other. It's filled with aroma and freshness of thyme and served with chopped parsley on top.
Provided by Pulkit Sharma
Categories Side Dish
Time 35m
Number Of Ingredients 19
Steps:
- Set a large dutch oven over medium heat and add saute in shallots, garlic, and onions. Now, add mushrooms, carrots, and celery to it. Cook for about 8 minutes until the veggies are soft and mushrooms are brown. Deglaze the pan with white wine and cook for a further 2 to 3 minutes.
- Season with salt, pepper, and add thyme, paprika, and hot sauce. Saute the veggies again for about a minute and stir in chicken broth and tomato paste. Now, transfer this mixture to a blender. Blend this mixture until it's creamy smooth. Return this mixture to the pot and stir in cashew cream. Simmer for about 15 minutes.
- Add lobsters to the pot and cook for 2 to 3 minutes until the lobsters are thoroughly heated. Finish with fresh thyme and chopped parsley and serve.
Nutrition Facts : Calories 163 kcal, Carbohydrate 5 g, Protein 7 g, Fat 13 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 36 mg, Sodium 483 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
LOBSTER BISQUE
Provided by Bobby Flay
Categories appetizer
Time 3h15m
Yield About 20 servings
Number Of Ingredients 12
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.
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
FRENCH-STYLE LOBSTER BISQUE
Steps:
- Gather the ingredients.
- Melt the butter in a large pan, once melted add the flour, a pinch of salt and pepper and the paprika. Stir well.
- Slowly whisk in the milk, followed by the chicken stock, the white wine, and continue stirring until a smooth and slightly thickened to a cream-like consistency. (This stirring can take several minutes but spending the time at this stage of the bisque is critical to the success of the dish. Be careful not to let the mixture boil as this may cause the bisque to curdle.)
- Add the onion, the carrots and simmer (again, do not boil) for 10 minutes. Add the cooked lobster meat and stir. Taste the bisque and adjust the seasoning to your liking.
- Stir in the cognac and finally, the cream. Heat through until piping hot.
- Serve in hot bowls with a crusty baguette on the side.
- Enjoy! Updated by Elaine Lemm
Nutrition Facts : Calories 366 kcal, Carbohydrate 17 g, Cholesterol 128 mg, Fiber 0 g, Protein 29 g, SaturatedFat 11 g, Sodium 518 mg, Sugar 8 g, Fat 19 g, ServingSize 8 servings, UnsaturatedFat 0 g
LOBSTER BISQUE
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.
SPECIAL LOBSTER BISQUE
This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.
Provided by Tara Edwards
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 13.7 g, Cholesterol 94.3 mg, Fat 17.3 g, Fiber 0.6 g, Protein 16.7 g, SaturatedFat 10.5 g, Sodium 842.1 mg, Sugar 7.9 g
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
SPINACH LOBSTER BISQUE RECIPE
Provided by á-174942
Number Of Ingredients 19
Steps:
- For the Lobster (or Crab or Shrimp) Broth: Simmer lobster shells with unusable legs in cups of water with the celery, onion and bay leaf for 30 to 40 minutes. Remove from heat, skim, and strain. In a saucepan, saute shallots in butter until golden. Add wine or chicken stock and simmer until reduced by half. Whisk in 6 tablespoons of flour. Then add the lobster broth or clam juice and the dry mustard. Stir until the mixture returns to simmering and is thickened. Next add the half-and-half, the pureed spinach, salt, and pepper. Do not boil again. Serve immediately (to serve at later time, keep hot in a double boiler.) At serving time garnish with chunks of cooked lobster meat, crab, or shrimp. Sprinkle with Parmesan cheese (optional). This recipe yields 6 to 8 servings.
More about "spinach lobster bisque food"
LOBSTER BISQUE RECIPE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
4.5/5 (13)Total Time 20 minsCategory RecipesCalories 417 per serving
- Saute the chopped onions and 1/4 cup of chicken broth in a frying pan. Cook for 5 to 7 minutes on low heat. Set aside.
- In a medium size pot, melt the butter over medium heat. Slowly whisk in flour until the mixture becomes creamy.
- Add in the remaining chicken broth gradually while whisking. Add in the milk, salt, onion, lobster meat, Worcestershire sauce, tomato paste and cayenne pepper.
- Cook the mixture until right before boiling, then remove from heat right away. Do not allow the soup to boil as this will curdle the cream.
LOBSTER BISQUE RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hrCategory Healthy Lobster RecipesCalories 208 per serving
- Using kitchen shears, cut along length of each lobster tail shell. Remove vein running through tail. (If needed, rinse the lobster tails under cold running water. Drain and pat dry with paper towels.) Using your fingers, loosen the meat from the shells; remove and set aside. Cut or break the shells into large pieces.
- Melt butter in a large saucepan over medium heat. Add lobster shells, onion, celery, garlic, bay leaves and thyme; cook, stirring often, until the vegetables are softened, about 10 minutes. Sprinkle flour over the vegetable mixture; cook for 2 minutes, stirring constantly. Stir in tomato paste until the mixture is well coated. Add brandy; cook, stirring constantly, until mostly evaporated. Pour in seafood (or lobster) stock and chicken broth and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until just slightly thickened and flavors have melded, about 30 minutes.
- Working in 2 batches, transfer the mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure the lid on the blender and place a clean towel over the opening. Process until blended, about 2 minutes. (Use caution when blending hot liquids.) Pour through a fine-mesh sieve into a large measuring cup, pressing with the rounded side of a ladle to squeeze out the liquid; discard solids. Strain the batch a second time. Repeat with the remaining soup: blend, then strain twice.
- Stir cream, vinegar, cayenne, salt and 1 tablespoon lemon juice into the bisque. Divide evenly among 8 warm bowls. Toss the reserved lobster meat with the remaining 1/2 tablespoon lemon juice. Top each serving with some of the lobster, sprinkle with chives and serve immediately.
LOBSTER BISQUE RECIPE - MARY-FRANCES HECK | FOOD & WINE
From foodandwine.com
Servings 8Total Time 1 hr 45 minsCategory Bisque
- Combine lobster shells and 12 cups water in a large stockpot. Bring to a boil over medium-high. Reduce heat to low, and simmer very gently 45 minutes. Pour stock through a fine wire-mesh strainer into a large bowl, and discard shells.
- Melt butter in a large saucepan or clean stockpot over medium. Add onion and celery, and cook, stirring occasionally, until very soft and translucent, about 15 minutes. Stir in tomato paste, and cook, stirring often, until brick red in color, about 2 minutes. Add sherry; increase heat to high, and bring to a boil. Stir in rice, thyme, bay leaves, black pepper, and 2 teaspoons salt. Add lobster stock, and bring to a simmer. Reduce heat to medium-low, and simmer until rice is very soft, about 25 minutes. Remove and discard bay leaves. Remove from heat, and let stand 15 minutes.
- Place one-third of mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until very smooth, about 1 minute. Transfer mixture to a large saucepan. Repeat procedure 2 times with remaining bisque.
- If serving bisque hot, reheat over medium-low, stirring, until hot. If serving bisque cold, chill until cold.
LOBSTER BISQUE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Main-Course
- Remove meat from lobster tail, wash and retain shell. Chop the lobster meat, cover and refrigerate.
- Heat butter in a large pan. Add onion, carrot and celery. Cook over low heat for 20 minutes, stirring occasionally, until vegetables are softened but not brown.
- In a small pan heat brandy; set alight and carefully and quickly pour over vegetables. Shake the pan until flame dies down. Add white wine and lobster shell. Increase heat, boil mixture until it has been reduced by half.
- Add parsley, thyme, bay leaves, tomato paste, tomato, and fish stock. Simmer without lid for 45 minutes, stirring occasionally.
CLASSIC CREAMY LOBSTER BISQUE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (49)Total Time 1 hr 45 minsCategory Side Dish, Dinner, SoupCalories 163 per serving
CREAMY LOBSTER BISQUE : RECIPES : COOKING CHANNEL …
From cookingchanneltv.com
5/5 (3)Category Appetizer
SIMPLIFIED LOBSTER BISQUE | RICARDO
From ricardocuisine.com
5/5 (7)Category AppetizersServings 4Total Time 1 hr 50 mins
LOBSTER BISQUE RECIPES - FOOD NETWORK
From foodnetwork.com
LOBSTER BISQUE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 1 hr 30 mins
- Twist off claws and tails from lobsters. Remove and discard green tomalley and organs from bodies, reserving shells. Remove meat from claws and tails, reserving shells. Coarsely chop meat, and transfer to a bowl; cover and chill.
- Melt 2 tablespoons butter in a large saucepan over medium heat. Add lobster shells; cook, stirring occasionally, 6 to 8 minutes or until lightly browned. (The shells add flavor to the broth.) Add sherry, and cook 2 minutes or until liquid has almost evaporated. Stir in shallot and next 5 ingredients. Cook 3 to 5 minutes or until vegetables are tender; add fish stock and 4 cups water. Cover and bring to a boil; reduce heat to medium-low, and simmer 40 minutes. Pour mixture through a fine wire-mesh strainer into a large liquid measuring cup, discarding solids. Wipe saucepan clean.
- Melt remaining 2 tablespoons butter in saucepan over medium heat. Whisk in tomato paste and cornstarch; cook, whisking constantly, 2 minutes. Whisk in broth mixture; bring to a boil, and reduce heat to low. Stir in cream and chopped lobster meat, reserving a few large pieces. Simmer 5 minutes or until lobster meat is thoroughly heated. Top with large lobster pieces, and garnish, if desired.
SPINACH LOBSTER BISQUE RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 240 per serving
- For the Lobster (or possibly Crab or possibly Shrimp) Broth: Simmer lobster shells with unusable legs in c. of water with the celery, onion and bay leaf for 30 to 40 min. Remove from heat, skim, and strain.
- In a saucepan, saute/fry shallots in butter till golden brown. Add in wine or possibly chicken stock and simmer till reduced by half. Whisk in 6 Tbsp. of flour. Then add in the lobster broth or possibly clam juice and the dry mustard. Stir till the mix returns to simmering and is thickened. Next add in the half-and-half, the pureed spinach, salt, and pepper. Don't boil again.
- At serving time garnish with chunks of cooked lobster meat, crab, or possibly shrimp. Sprinkle with Parmesan cheese (optional).
EASY LOBSTER BISQUE RECIPE | LOBSTER RECIPES - FULTON FISH ...
From fultonfishmarket.com
- In a large pot, melt the butter over medium heat and add the onions, carrots, celery, garlic and tomato paste. Cook until the onions are soft and translucent, stirring often, about 5 minutes. Add the flour, and cook for 2 minutes.
- Reduce the heat to medium-low, and add the stock, white wine, cognac (or brandy or dry sherry), lobster, paprika and thyme, and stir to combine. Cook for 30 minutes, stirring occasionally.
- Stir in the heavy cream, then check for seasoning. If needed season with a little salt and pepper. Remove the sprig of thyme. Serve hot, or if you prefer a smooth bisque, blend the bisque with a hand blender or carefully transfer to a food processor and purée until smooth. Enjoy!
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