Chilli Lobster Bisque Recipes

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.

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:

• To get a hold of a few lobster bodies, swing past a good fresh seafood wholesaler, and ask for the goods. chances are you will be able to pick them up free or of minimum cost. while you are there grab the lobster meat you need for the recipe.
• boil the shells only in a large pot with a litre or so of water for about an hour or so. in my opinion to get the best flavour out of a meal sometimes it takes a little time and i don't feel like this is the kind of recipe that you will be whipping up after work or before you grab the kids from school. It should be crafted with all the time and patience that this soup deserves.
• Once the shells are cooked out sieve off the stock and continue to simmer until it has reduced by about half. you should have a potent and freshly made stock ready for your soup.
• In a large pan sauté the finely diced shallots and garlic in a smack of good quality olive oil,
• add the tomato paste and suger and let it sizzle a bit to cook out the bitterness.
• once slightly browned deglaze the pan with the wine. a nice dry white should do the job, nothing too sweet.
• add the lobster stock and bring to the boil, continue to simmer if you feel like there is still too much liquid in the pan, you want about 800 ml's i reckon.
• stir in the cream and your bisque should start to look like it should. give it a good stir and while you're at it, stir in the chopped lobster meat allowing it to cook through.
• add the chilli to taste, you can really add as much or as little as you like. i like it with a good bit of kick!
• allow it some time to simmer and really let those ingredients get comfortable with each other. it will only taste better. you can control the flavour this way by how much you choose to reduce the soup or not.
• It should be served in a big flat bowl, feel free to stir in a tablespoon of sour cream and garnish with a big sprig of flat leaved parsley. it should look as good as it tastes.
• Also goes down extremely well with a hunk of crusty bread and a glass of new zealand Sav Blanc. Enjoy it. Rome wasn't built in a day!

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.

Steps:

• Heat butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color.
• Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables. Add 1/2-cup water and cover the pan with a lid for 4 minutes. Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.
• Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames subside, add the wine and reduce by half. Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.
• Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat. Place the cream and milk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish.
• Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husk for 15 to 20 minutes.
• Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste.

Steps:

• Prepare the grill for cooking over direct medium heat. In a small saucepan, melt the butter and blend in the lime juice, chili powder, and salt and pepper to taste. Set aside.
• Split the lobsters completely in half down the back with a chef's knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the butter. Season the tails lightly with the rub. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chili-Lime Butter into the tail shells. Cook until the lobster is just barely done, another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chili-Lime Butter for dipping.

Steps:

• In a medium size pot, saute lobster meat, onion and butter until onions are soft.
• Stir flour into the pot. When all ingredients are well blended, add milk, salt and cream. Cook over a low heat until soup has thickened.
• Garnish soup with green onions before serving.

Steps:

• Pre-heat BBQ grill to medium temperature.
• Place butter, garlic, lemon juice and chili flakes into a cup and pop into microwave for 20 seconds or so until butter has melted.
• Place lobster tails onto BBQ, pour butter mixture over the top and cook around 10 minutes until done, turning half way.

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.

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.