Lobster Bisque With Garlic Croutons Recipes

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:

• Melt butter in a large stockpot over medium-high heat. Saute shallots until golden, about 3 minutes. Add mushrooms and cook over high heat until slightly browned, about 2 additional minutes.
• Remove from heat and add brandy and Madeira reserving 1/4 cup of each for final seasoning. Cook over high heat until liquid is reduced by half. Add lobster stock and return to a boil. Reduce to a simmer and cook, uncovered, 15 to 30 minutes, depending on the strength of your stock. (Weaker stocks need to cook longer to concentrate their flavors.) Occasionally skim and discard foam that rises to the top.
• Make beurre manie by mixing butter and flour with your fingers to form a smooth paste. Press onto ends of a whisk.
• When broth has a strong, almost salty, lobster flavor, add cream and bring it back to a boil, skimming foam occasionally. Then whisk in beurre manie until dissolved. Cook an additional 5 minutes over high heat, whisking occasionally.
• Strain through a fine sieve, pressing with the back of a ladle to extract all juices. Season with lemon juice, reserved brandy and Madeira, and hot pepper sauce, and serve immediately.

Steps:

• Melt 1/4 pound butter in large deep stock pot, over medium high heat.
• Add celery, onion, shallot and saute till transparent.
• Melt remaining 3/4 pound butter in same pot, and add flour, mix into a roux.
• Cook till a light golden brown, approximately 3-4 min, stirring constantly.
• Add lobster base(I use "Better Than Bouillon" brand)hot water, tomato paste, paprika, bay leaves and white pepper.
• Stir using a wire whisk until mixture is smooth and starts to thicken.
• Add heavy cream and dry sherry and reduce heat to low, stirring often.
• Meanwhile, bring a large pot of water to boil, and add the lobster tails, and cook for 7-8 minutes.
• When cooked, remove lobster tails to cool, then peel and coarsely chop the meat.
• Then, add the lobster meat to the soup, and blend the soup in 3-4 batches in the blender till smooth.
• Top each bowl of bisque with garlic croutons and a sprinkle of minced chives.
• For quick garlic croutons:Melt butter and olive oil in large skillet over medium high heat.Add 1 tsp granulated garlic.Then remove crusts from 10 slices thick-cut bread (the kind sold for french toast)cut into 1 inch cubes, and add to skillet. Cook, stirring gently till lightly browned.Drain on paper towels.

Steps:

• Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.
• Melt butter in another pot over medium heat. Add onion, carrots, and celery. Saute until fragrant, 3 to 4 minutes. Add garlic and saute, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.
• Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.