Barefoot Contessa Lobster Bisque Recipes

Steps:

• Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
• For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
• Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

Steps:

• Bring 1 1/2 cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn't open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.
• Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute.
• Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, the half-and-half, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve hot.

Steps:

• Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;

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.

Steps:

• Preheat the oven to 350ºF.
• Heat the olive oil in a medium sauté pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes, until the onions are translucent but not brown. (We cooked ours longer, as we like them caramelized, 10-15 minutes).
• Off the heat, add the Worcestershire sauce, chicken broth, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork.
• DON'T MASH or meatloaf will be dense.
• Divide the mixture into 6(10-11 oz)portions.(That is what the recipe calls for but we made them about 4-6 oz).
• Then shape each portion into a small loaf on a baking sheet.
• Spread about a tablespoon of ketchup on top of each portion.
• Bake for 40-45 minutes, until the internal temperature is 155º-160ºF and the meat loaves are cooked through.
• Serve hot.

Steps:

• Melt 1/4 cup butter in a large saucepan. Add the carrots, celery and onions and cook until soft, about 10 minutes. Add sections from 2 lobsters to pan and saute until shells turn red. Remove pieces from pan when cool enough and remove meat from tails and claws and reserve it.
• Chop shells into smaller pieces and add to pan. Add 1/4 cup cognac and ignite. Then add the white wine, water, garlic, tarragon and bay leaf. Crush the drained tomatoes with hands and add to pot. Season with salt and pepper.
• Simmer over low heat for 45 minutes, but do not allow liquid to boil. Remove as many pieces of shell as possible. Put soup through food mill and return milled broth to pan. Add the reserved lobster meat and 1/3 cup long grain white rice. Simmer over low heat another 45 minutes, or until reduced to 2 cups.
• Pulse shells in a food processor until finely chopped. Melt 1/2 cup butter in a saute pan, add chopped shells and saute 5 minutes. Strain, reserving butter and discarding shells. Transfer reduced lobster-rice mixture to blender and puree. Strain the puree through a sieve over a mixing bowl and return broth to pot. Add the lobster butter and stir well. Add 1 tablespoon of cognac and heat for 5 to 7 minutes. Add the light cream and milk. Heat through, but do not boil.

Steps:

• For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
• For the salad, cut the avocados in half, remove the seed, and peel.
• Cut into 3/4-inch dice and toss with the lemon juice.
• If the arugula leaves are large, cut them in half crosswise.
• Put the lobster and tomatoes in a bowl.
• Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten.
• Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again.
• Fill the hot dog rolls with the salad.
• Serve at room temperature.

Steps:

• Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes.
• Strain and reserve the stock.
• Add enough water to make 3 3/4 cups.
• Meanwhile, heat the olive oil in a large pot or Dutch oven.
• Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
• Add the garlic and cook 1 more minute.
• Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
• Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
• Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
• In the same pot, melt the butter.
• Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.
• Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.
• Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling.
• Season, to taste, and serve hot.

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
• Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
• Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.