Recipe For Lobster Bisque Soup

facebook share image   twitter share image   pinterest share image   E-Mail share image

LOBSTER BISQUE

A quick and easy homemade lobster stock is the base for this rich, creamy soup. Each bowl is finished with buttery, succulent lobster meat and delicate fennel fronds.

Provided by Riley Wofford

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h45m

Number Of Ingredients 21



Lobster Bisque image

Steps:

  • Stock: In a large pot lined with a steamer basket, bring 1 inch salted water to a boil. Steam lobster tails, top-side down, until just cooked through and tails curl under, 6 to 8 minutes for small tails and 8 to 10 minutes for large. Transfer to a plate and let cool. When cool enough to handle, use kitchen shears to cut through underside of tails. Remove meat from shells; reserve shells. Run a paring knife along back of each tail and remove vein. Cut meat into bite-size pieces; cover and refrigerate until ready to use.
  • Heat oil in a large pot over medium-high. Add shells and cook until fragrant and deep red in color, about 4 minutes. Add fish stock, wine, and 6 cups water; bring to a boil. Reduce heat to medium and simmer, uncovered, skimming impurities from surface, until reduced to 6 cups, 40 to 45 minutes. Strain stock into a large liquid-measuring cup or heatproof bowl. Wipe out pot. (Stock can be stored in airtight containers in the freezer up to 3 months.)
  • Bisque: In same pot, melt 4 tablespoons butter over medium-high heat. Add fennel, onion, and garlic and season with salt and pepper; cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Stir in tomatoes, tomato paste, thyme, bay leaf, paprika, and cayenne; cook 1 minute. Add brandy, sherry, and strained lobster stock; season generously with salt and pepper. Bring to a boil, then reduce heat to medium and simmer 30 minutes. Remove thyme and bay leaf.
  • Working in batches, puree soup in a blender until smooth. Return soup to pot. Let cool 15 minutes. Whisk together cream and cornstarch, then stir into bisque. Bring to a boil and cook, stirring, until thickened slightly, 1 to 2 minutes. Adjust seasoning as desired.
  • Melt remaining 1 tablespoon butter in a medium saute pan over medium heat. Add lobster meat and cook until just warmed through, 2 to 3 minutes. Pour soup into bowls and serve, topped with lobster, fennel fronds, and a squeeze of lemon, if desired. Soup can be made in advance and stored in an airtight container in refrigerator up to 2 days.

Kosher salt
1 1/4 pounds lobster tails in shell (4 small or 2 large)
2 tablespoons extra-virgin olive oil
1 can (15 ounces) fish stock (1 3/4 cups)
1 cup dry white wine, such as Sauvignon Blanc
5 tablespoons unsalted butter
1 head fennel (10 ounces), chopped (2 1/2 cups), plus fronds for serving
1 sweet onion (10 ounces), such as Vidalia, chopped (2 cups)
2 cloves garlic, smashed and peeled
Kosher salt and freshly ground pepper
2 plum tomatoes (8 ounces), cored, seeded, and chopped (1 cup)
1 tablespoon tomato paste
3 sprigs thyme
1 bay leaf
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons brandy or cognac
2 tablespoons dry sherry
1/2 cup heavy cream
1 teaspoon cornstarch
Lemon wedges, for serving (optional)

LOBSTER BISQUE

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 17



Lobster Bisque image

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.

Two 2-pound lobsters, steamed
4 tablespoons unsalted butter
1/2 cup dry sherry
1/2 cup chopped celery
3 cloves garlic, smashed
2 bay leaves
1 teaspoon black peppercorns
Kosher salt
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped button mushrooms
2 tablespoons tomato paste
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
3/4 cup whole milk
3/4 cup heavy cream
2 tablespoons chopped fresh chives

LOBSTER BISQUE

This recipe is based on the one from "The Silver Palate" cookbook by Julee Rosso & Sheila Lukins. They say, "Lobster Bisque is one of those extravagant and quintessential soups that must be prepared with tender loving care. Our version is made in the basic classical French tradition, though we've managed to eliminate a few of the time-consuming steps without sacrificing flavor. Savor this rich and soothing blend on a very special occasion." We would have lobsters on New Years Eve, then I would make the bisque on NY day.

Provided by WorkingMom2three

Categories     Lobster

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18



Lobster Bisque image

Steps:

  • Heat the water in a large stock pot to boiling. Drop in the lobsters and cook covered for 12 minutes. Remove the lobsters from the pot; reserve 4 cups of the water. Let the lobsters cool.
  • When the lobsters are cool enough to handle, crack the shells and remove all the lobster meat. Finely dice the meat and set aside. Reserve the shells.
  • Melt half the butter in a large skillet over medium heat. Add the lobster shells and pour in the Cognac. Heat until the Cognac is warm, then flame it with a match. When the flames subside, stir in 1/2 cup shallots, the garlic, tomato paste, wine, reserved cooking liquid, the tarragon, thyme, red pepper flakes, and bay leaves. Simmer uncovered for 30 minutes. Strain through a sieve into a bowl.
  • Melt the remaining 3 tablespoons butter in a stock pot over medium-high heat. Add 3 tablespoons shallots and sauté 2 minutes. Add the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the strained lobster stock; whisk until well blended. Whisk in the milk and cream and heat over medium heat until hot. Season to taste with salt and pepper.
  • Whisk the egg yolks together in a small bowl. Whisk in 1/2 cup of the hot soup and then return to the pot; whisk until thoroughly blended. Stir in the reserved lobster meat. Heat for several minutes and serve immediately.

Nutrition Facts : Calories 439, Fat 28.1, SaturatedFat 17.1, Cholesterol 204.4, Sodium 385.6, Carbohydrate 15.9, Fiber 0.5, Sugar 2, Protein 14.5

2 gallons water
2 live lobsters (1 to 1 1/4 pounds each)
6 tablespoons unsalted butter
1/3 cup cognac
1/2 cup shallot, chopped
3 tablespoons shallots, chopped
2 garlic cloves, minced
3 tablespoons tomato paste
2 1/2 cups dry white wine
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
1 pinch red pepper flakes
2 bay leaves
3 tablespoons unbleached all-purpose flour
2 1/2 cups milk
3/4 cup heavy cream or 3/4 cup whipping cream
salt & freshly ground black pepper, to taste
2 egg yolks

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



Lobster Bisque image

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.

1/2 lb lobster meat, cut into small chunks
2 tablespoons minced shallots
2 tablespoons chopped green onions
3 garlic cloves, crushed
1/4 cup white wine
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
1 teaspoon dried thyme
6 tablespoons dry sherry
1 teaspoon paprika
1 cup hot water
1 teaspoon lobster base (better than boulion)
4 ounces tomato paste
2 bay leaves
2 cups heavy whipping cream
4 tablespoons butter

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



Lobster Bisque image

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.

2 live lobsters (about 1 pound each)
2 medium carrots, peeled and chopped
1 medium onion, chopped
3 tablespoons butter
2 tablespoons tomato paste
2 garlic cloves, minced
3/4 cup white wine or sherry
1 carton (32 ounces) seafood stock
2/3 cup uncooked long grain rice
2 cups heavy whipping cream
1 teaspoon minced fresh thyme
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper
Minced fresh parsley, optional

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



Lobster Bisque image

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

1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
½ teaspoon salt
1 pound cooked and cubed lobster meat
½ teaspoon Worcestershire sauce
1 pinch ground cayenne pepper

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



Perfect Lobster Bisque image

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

3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat

LOBSTER BISQUE

Provided by Bobby Flay

Categories     appetizer

Time 3h15m

Yield About 20 servings

Number Of Ingredients 12



Lobster Bisque image

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.

4 (1 1/2-pound) lobsters
1 1/2 cups tomato paste
1 1/2 cups coarsely chopped onion
1 1/2 cups coarsely chopped celery, including leaves
1 1/2 cups coarsely chopped carrot
1 sprig thyme
3 sprigs flat-leaf parsley, plus extra, for garnish
1/2 teaspoon saffron
6 cups heavy cream
1 cup cream sherry
2 tablespoons freshly ground black pepper
1/4 cup cornstarch

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



Lobster Bisque image

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.

More about "recipe for lobster bisque soup"

LOBSTER BISQUE RECIPE - GOOD FOOD

From goodfood.com.au
  • 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.
lobster-bisque-recipe-good-food image


LOBSTER BISQUE - SOUP RECIPES - GOOD HOUSEKEEPING

From goodhousekeeping.com


BEST LOBSTER BISQUE RECIPE - HOW TO MAKE LOBSTER BISQUE

From delish.com


LOBSTER BISQUE RECIPE | EATINGWELL

From eatingwell.com
  • 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.


EASY KETO LOBSTER BISQUE SOUP RECIPE - LOW CARB YUM

From lowcarbyum.com
  • Boil lobster tails for 6-8 minutes or until shells are bright red. Remove tails to cool and reserve water to use as lobster stock.
  • Remove meat from shells then return the shell to water and boil for another 10 minutes. Using fine mesh strainer, strain lobster stock and reserve 2 cups.


BEST LOBSTER BISQUE (STREAMLINED, MAKE AHEAD, STEP BY STEP ...

From carlsbadcravings.com
  • Fill a large stockpot or Dutch oven half way up with water. Bring to a boil then season with ½ tablespoon salt. (While I’m waiting for the water to boil, I chop my veggies in the food processor). Reduce heat slightly and keep water at a gentle boil. Carefully add lobster tails and boil just until tails turn red, about 2-4 minutes depending on size. We don’t want to cook the lobster meat all the way because we are going to sauté it in butter later. Remove tails with tongs or a slotted spoon to a cutting board. Reserve 1 cup liquid and discard the rest.
  • Place the lobsters belly sided own on a cutting board. Use a sharp pair of kitchen shears to cut straight down the middle of the shell from the head to the fin. Pry the shells open with your fingers and remove the meat. Chop the meat into large bite-size pieces, cover and refrigerate. Cut the lobster shells with the kitchen shears into large pieces (about 3-inches).
  • Melt butter with olive oil over medium heat in the now empty pot. Add lobster shells and cook for 2 minutes to develop the flavor. Stir in onions, celery, carrots, salt and pepper and cook an additional 8 minutes, stirring occasionally. Stir in tomato paste, Worcestershire sauce, tarragon, parsley, thyme, paprika and garlic; cook one minute. Add clam juice, chicken broth and bay leaves; cover and bring to a boil. Uncover and reduce to a simmer over medium-low for 25 minutes, stirring occasionally (it will be thick).


LOBSTER BISQUE - A FRENCH SOUP BEST SERVED AS A STARTER ...

From greedygourmet.com
  • Gently fry the onion, garlic, celery and carrot and cook until softened, which takes about 5 minutes.


EASY LOBSTER BISQUE - CAFE DELITES - FOR GOOD FOOD LOVERS

From cafedelites.com
  • Heat butter and oil in a large, heavy-based pot over medium heat, Sweat the onions, carrots, celery and fresh herbs. Cook until soft, about 5 minutes. Season with the bouillon powder, salt and pepper/s. Stir in 4 cloves of minced garlic and cook until fragrant, about 1 minute.
  • Melt butter a skillet pan over medium heat. Sauté garlic for 30 seconds, until fragrant. Add in chopped lobster meat, season with salt, pepper and cayenne to taste. Lightly sauté for 1 minute while stirring occasionally, until lobster meat is just warmed through.


LUSCIOUS LOBSTER BISQUE RECIPE | HOW TO MAKE SEAFOOD BISQUE

From cookingnook.com
  • Boil lobsters and remove the meat. Dice the body meat and mince the tail and claw meat. Set it aside.
  • In a large pot, crush the shells. Add the tough end of the claws, the chicken stock, onion, celery, cloves, bay leaf and peppercorns. Simmer these ingredients for 30 minutes. Strain the stock and set it aside.
  • Melt the butter. Using a whisk, stir in the flour, then gradually add the milk and nutmeg. Season to taste with salt and pepper. When the sauce is smooth and has begun to boil, add the lobster and the stock. Simmer the bisque at medium heat, covered, for 5 minutes. In a small saucepan, warm the cream, but do not let it boil. Turn off the heat and stir in the cream.


LOBSTER BISQUE RECIPE | MYRECIPES

From myrecipes.com
  • 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.


LOBSTER BISQUE RECIPE - MARY-FRANCES HECK | FOOD & WINE

From foodandwine.com
  • 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.


LOBSTER BISQUE (PLUS VIDEO) - IMMACULATE BITES

From africanbites.com
  • Start by boiling lobster tails for for about 3-4 minutes, long enough until shells turn slightly red. Let it cool.
  • Place the tail on its side on counter and use both hands to press down on the tail until the shell cracks. Then hold the tail, flippers facing you and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack open shell and remove meat.


EASY LOBSTER BISQUE RECIPE - A CREAMY SOUP MADE EASY ...

From fantabulosity.com
  • When garlic is sautéed, remove from heat. Add tomatoes, chicken broth, Old Bay seasoning, parsley and pepper to the pot. Stir to combine.
  • Take soup mixture, and pour into a blender, and puree until desired chunkiness. (All of my soup wouldn't fit into the blender, so I had to blend two different times, and I pureed each batch for about 5 seconds.)


LOBSTER BISQUE — MORE THAN GOURMET

From morethangourmet.com
  • Remove the meat from the lobster shells, reserving the shells, and cut the meat into a ½-inch dice. Place the meat in a small bowl and toss with Madeira; cover and set aside. Coarsely crush the lobster shells and set aside.
  • Melt 6 tablespoons of the butter in a large saucepan over medium-low heat. Add the carrots, onions, and shallots, and cook until the onions soften but do not brown, 5-7 minutes. Add the lobster shells, parsley, and tarragon. Toss well and cook about 5 minutes. Pour 4 tablespoons of the brandy over the lobster shells and carefully ignite. When the flame goes out, add 1 cup of the dissolved Glace de Fruits de Mer Gold® and the white wine. Simmer over low heat, partially covered, for 15 minutes. Remove from heat and set aside.
  • In a separate saucepan, bring the milk and half and half to a simmer, and keep simmering over low heat. Melt the remaining 6 tablespoons butter in another saucepan. Add the flour to make a roux, and blend with a whisk over low heat 1 minute. Add the milk/half and half mixture all at once to the roux, and whisk constantly over low heat for 1-2 minutes, until thickened. Add this to the reserved lobster shell and broth mixture.


THE BEST LOBSTER BISQUE RECIPE - SELF PROCLAIMED FOODIE

From selfproclaimedfoodie.com
  • 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.


LOBSTER BISQUE RECIPE - RECIPES.NET

From recipes.net
  • In a pan, melt the butter, and add in the onions, carrots, and celery. Cook until the vegetables are soft for about 5 minutes. Be careful not to brown your vegetables. Just cook them until they are soft and translucent.
  • Put minced shallots and garlic in a microwave safe bowl and microwave on High for 2 to 3 minutes or until the shallots wilt.
  • Add the shallot and garlic mixture to a 4-quart crockpot. Add the tomatoes, chicken broth, Old Bay seasoning, dill, parsley, pepper, and paprika to the crockpot.


10 BEST LOBSTER BISQUE WITH TOMATO SOUP RECIPES | YUMMLY
Roasted Tomato Fennel Lobster Bisque Rock Recipes. salt, tarragon, chopped garlic, fresh tarragon, celery, peppercorns and 11 more.
From yummly.com


HOW TO MAKE LOBSTER BISQUE SOUP RECIPE? – FOOD & DRINK
Brandy, sherry, and lobster stock should be seasoned generously with salt and pepper before adding to the bowl. The solution should boil on a medium and simmer for 30 minutes, then lower heat to medium. Take thyme and bay leaves off your home. Lobster, fennel fronds, salt, if desired, if desired, or a squeeze of lemon on serve.
From smallscreennetwork.com


LOBSTER BISQUE RECIPE - SERIOUS EATS
Classic lobster bisque recipes can be overwhelmingly complicated. This one streamlines the process, while still delivering a deeply rich and flavorful soup that's velvety-smooth and packed with tender chunks of lobster meat. Even with the streamlining, it still takes some work, but the results are more than enough to warrant the effort. Great Lobster Bisque …
From seriouseats.com


INA GARTEN CRAB BISQUE RECIPE - ALL INFORMATION ABOUT ...
Add the flour and cook over medium-low heat for 1 minute, stirring constantly with a wooden spoon. Add the half-and-half and cook, stirring constantly with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt …
From therecipes.info


RED LOBSTER LOBSTER BISQUE RECIPE - SECRET COPYCAT ...
Place water, white wine and fish stock into a wide, deep pot or a Dutch oven. Place on stovetop over high heat and bring to a boil. Place lobsters, topside down, in broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
From secretcopycatrestaurantrecipes.com


EMERIL LAGASSE LOBSTER BISQUE RECIPE - ALL INFORMATION ...
Recipe For Lobster Bisque Emeril - share-recipes.net great www.share-recipes.net. 1 hours ago Boil lobster tails in a large pot for 7 minutes, or until shells are bright red. Set aside. Pour out water and dry the pot. Put butter, garlic, and onion powder in the pot on medium high heat.
From therecipes.info


RECIPE: EASY LOBSTER BISQUE FOR TWO | KITCHN
Increase the heat to high and simmer until almost all of the liquid cooks out, 3 - 5 minutes. Stir in the tomato paste and tarragon, followed by the seafood/lobster stock. Bring to a boil, reduce heat to medium-low and simmer for 20 - 25 minutes. Strain the soup through a fine mesh sieve and return the liquid to the Dutch oven.
From thekitchn.com


DAIRY FREE LOBSTER BISQUE RECIPE - THEFOODXP
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.
From thefoodxp.com


33 LOBSTER BISQUE IDEAS | LOBSTER BISQUE, SOUP RECIPES ...
Sep 29, 2016 - Explore Kheng Lee Ooi's board "Lobster bisque" on Pinterest. See more ideas about lobster bisque, soup recipes, lobster recipes.
From pinterest.ca


AMAZING LOBSTER BISQUE SOUP RECIPE | THE RECIPE CRITIC
The Best Lobster Bisque Recipe. Lobster bisque is the perfect marriage between fancy and elegant and down-to-earth comfort food. You can have all of that fantastic lobster flavor in a creamy soup while sitting by your fire at home. This recipe is filled with delicious ingredients that make the soup incredibly flavorful. Plus, you can dip in a homemade crostini …
From therecipecritic.com


LOBSTER BISQUE, THIS IS A HEARTIER VERSION (CHOWDER-LIKE ...
Directions: In a large saucepan, melt the butter over medium-low heat. Add potatoes, mushrooms, celery, carrot, and onion. Cook and stir until tender, about 10 minutes. Add smoked paprika and flour, mix well. Stir in the Seafood broth, tomato paste, and lemon juice. Stir until well blended.
From craftycookingbyanna.com


LOBSTER BISQUE SOUP RECIPES - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Lobster Bisque Soup Recipes are provided here for you to discover and enjoy ... Food Service Dessert Manufacturer Dianne's Desserts Foodservice Floating Islands Dessert Recipe Recipe For Floating Island Dessert Coconut Lush Dessert Recipe Easy Cheesecake Dessert Recipe 0 Point Desserts Weight Watchers Frozen …
From recipeshappy.com


AMAZING LOBSTER BISQUE SOUP RECIPE - RECIPES STUDIO
Lobster bisque is the perfect marriage between fancy and elegant and down-to-earth comfort food. You can have all of that fantastic lobster flavor in a creamy soup while sitting by your fire at home. This recipe is filled with delicious ingredients that make the soup incredibly flavorful. Plus, you can dip in a homemade crostini or some bread to really take this soup over …
From recipesstudio.com


LOBSTER BISQUE - SKINNYTASTE
How to make lobster bisque. Sauté the mirepoix (onions, carrots, and celery) for six minutes until soft. Season with salt and pepper and stir in garlic and tomato paste for two minutes. Sprinkle in flour and cook for a minute. Add the seafood stock, wine, bay leaf, and thyme, reduce the heat, and simmer for 30 minutes until the liquid reduces.
From skinnytaste.com


LOBSTER BISQUE - RECIPE GIRL
Instructions. Melt the butter in a large saucepan over low heat, and sauté the shallots until tender. Meanwhile, bring the broth, bay leaf, and thyme to a boil in another saucepan. Whisk the flour into the shallot mixture, cook, stirring for 1 to 2 minutes. Add the tomato paste, slowly whisking into the boiling broth.
From recipegirl.com


LOBSTER BISQUE FOR TWO RECIPE - THERESCIPES.INFO
Recipe: Easy Lobster Bisque for Two | Kitchn top www.thekitchn.com. Return the bisque to the Dutch oven. Add the warm cream and bring to a gentle simmer. Whisk the starch into 2 tablespoons of cold water and add to the bisque.Continue cooking until soup reaches desired thickness, about 2-3 minutes more.
From therecipes.info


LOBSTER BISQUE | FOOD AND COOKING RECIPES
Lobster bisque is the perfect marriage between fancy and elegant and down-to-earth comfort food. You can have all of that fantastic lobster flavor in a creamy soup while sitting by your fire at home. This recipe is filled with delicious ingredients that make the soup incredibly flavorful. Plus, you can dip in a homemade
From foodrecipescafe.com


10 BEST VEGETABLE BISQUE SOUP RECIPES - YUMMLY
Lobster Bisque Soup Jay's Sweet And Sour Life diced tomatoes with juice, meat, chicken broth, green onions and 7 more Zucchini Bisque Soup Kid Friendly Things To Do
From yummly.com


EASY LOBSTER BISQUE RECIPE - RECIPES.NET
Bisque: Heat butter and oil in a large, heavy-based pot over medium heat. Sweat the onions, carrots, celery, and fresh herbs. Cook for about 5 minutes, or until soft. Season with the bouillon powder, salt, and pepper. Stir in 4 cloves of minced garlic and cook for about 1 minute, or until fragrant. Mix in tomato paste and cook for 1 minute more ...
From recipes.net


BISQUE RECIPES - TOMATO, LOBSTER, CRAB & MORE | TASTE OF HOME

From tasteofhome.com


CLASSIC FRENCH LOBSTER BISQUE RECIPE - THE SPRUCE EATS
A classic French Lobster Bisque recipe has to be the epitome of the meaning of the word bisque; best described as a thick, creamy soup. A bisque is more often, though not exclusively, made from shellfish be it crab, lobster, crayfish and the like. Here, the delicious briny lobster meat swims in a thick, well-seasoned cream.
From thespruceeats.com


BISQUE SOUP RECIPES - BETTYCROCKER.COM
Bisque Soup Recipes. From fire-roasted tomato to lobster, here are all of the recipes you need to make the perfect homemade bisque. 1. 2. There are no social login steps defined in …
From bettycrocker.com


Related Search