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 SOUP
A recipe Mom has used since I can remember. A special treat at Thanksgiving. Always a hit! For better flavor simmer for hours, adding cream during last hour or so. May also may be made the day before. Do not add cream until ready to reheat to serve.
Provided by Dorothy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 7
Number Of Ingredients 11
Steps:
- Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
- Add cream to desired consistency, and reheat. Season to taste.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 16.3 g, Cholesterol 87.2 mg, Fat 18.1 g, Fiber 0.6 g, Protein 19.4 g, SaturatedFat 6.9 g, Sodium 527.5 mg, Sugar 8.6 g
CREAMY LOBSTER SOUP
Make and share this Creamy Lobster Soup recipe from Food.com.
Provided by salvador1709
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in saucepan.
- Add onion, cook 2 minutes.
- Add potatoes and season well; pour in cream and milk; season again.
- Bring to a boil and cook 10 minutes over low heat.
- Add mushrooms and continue cooking 5 minutes.
- Stir in lobster and simmer 3 to 4 minutes over low heat.
- Sprinkle with chives and paprika before serving.
Nutrition Facts : Calories 606.3, Fat 34.7, SaturatedFat 21.1, Cholesterol 219.4, Sodium 496.5, Carbohydrate 42.3, Fiber 4.2, Sugar 3.1, Protein 33
CREAMY LOBSTER (SEAFOOD) VEGETABLE SOUP
This is a soup with a mild seafood flavour - looks like a complicated recipe but its actually quite easy. This recipe can be cut in half quite easily.
Provided by SEvans
Categories < 4 Hours
Time 3h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- STOCK:.
- Combine the first 7 ingredients in a large pot and bring to a full boil.
- Cook at the full boil for approx 1 hour.
- Use a colander to drain.
- Return liquid to the pot.
- Dispose of the carcass.
- Puree the cooked vegetables and set a side to be used as a thickener later.
- SOUP:.
- Combine the rest of the ingredients (except the crackers) in your large pot.
- Bring to a boil.
- Cook for 1 - 1 1/2 hours on medium heat - stirring occasionally.
- Salt and pepper to taste.
- Add the crackers approximately 15 - 20 minutes before serving. The crackers dissolve and thicken your soup.
- The crackers are used rather than flour or starch in order to freeze the soup without it separating and they do not take away any of the flavour.
Nutrition Facts : Calories 596.1, Fat 22.5, SaturatedFat 12.1, Cholesterol 132.7, Sodium 910.9, Carbohydrate 62.2, Fiber 6.6, Sugar 6.6, Protein 26.3
LOBSTER SOUP
This is one of our favorite recipes from MY favorite cookbook (Italian Immigrant Cooking by Elodia Rigante)
Provided by deb k
Categories Lobster
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, bring the chicken broth and water to a boil.
- Chop up the lobster meat into small pieces and add it to the boiling liquid.
- Cover, turn down the heat and let simmer.
- In a skillet, heat a tbl of the olive oil and add celery, onion and garlic.
- Saute over medium heat, taking care not to brown.
- Add the tomatoes, wine and basil and saute for another 5-10 min.
- Add this to the lobster mixture and continue to simmer the soup for 30 minutes covered, over very low heat.
- In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour.
- Whisk in the milk gradually, stirring continuously.
- When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup.
- Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
- Remove half of the soup and blend it in a high-speed blender until smooth.
- Half of the soup should retain flakes of the tender lobster meat and chopped vegetables.
- Mix in the blended soup with the lobster mixture.
- Season with salt& pepper.
- Serve this soup with fresh Italian bread.
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- Add the lobster and 5 cups to water to a large pot. Bring the water to a boil and cook the lobster tails for 7 minutes.
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4.9/5 (8)Total Time 2 hrs 40 minsCategory SoupsCalories 437 per serving
- Steam lobsters in an 8 to 10 quart stockpot. Bring 2 inches of water and salt to a boil over high heat. Using metal tongs or gloves, place the lobsters head first into the pot and cover tightly. When water returns to a heavy boil, turn the heat down to a rolling boil and steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound. Steamed lobsters will be bright red when done. Remove with metal tongs or gloves and place in cool water or let cool for 3-5 minutes before removing meat from shell. Reserve the steaming liquid.
- Twist lobster claws and tails off. Using the side of a kitchen knife or nutcracker, crack the knuckles and claws and take meat out, reserving any liquid that comes out of the shells and on cutting board. Set the tail on a hard surface and use your hand to press down and crack the shell. Remove the tail meat and slice in half lengthwise, removing the black intestinal vein. Coarsely chop the meat and refrigerate. Roughly chop the shells along with all the lobster remains into small pieces and set aside.
- Heat olive oil in a large pot over medium heat, then add the carrot, celery, onion, garlic and herbs. Sauté until the onions are translucent, about 5 minutes. Add the lobster shells, liquid and remains and cook for 6 minutes more. Add tomato paste and cayenne pepper and cook 4 minutes.
- Add the sherry (ignite or cook for alcohol to evaporate). Add clam juice and 1 cup of reserved lobster-steaming liquid. Bring to a simmer and cook covered, for 1 hour. Strain the broth through a colander/sieve, pressing down hard on solids to extract as much liquid as possible.
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4.5/5 (32)Total Time 1 hr 15 minsCategory AppetiserCalories 351 per serving
- add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
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