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
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
LOBSTER BISQUE
This bisque is the best chance for a home cook to shine. Adapted from the recipe of the Carlyle's executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch. You may end up using it all the time.
Provided by Sam Sifton
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fill a large pot with 1/2 inch of water. Stir in 2 teaspoons kosher salt and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 12 minutes. Remove the lobsters, reserving the liquid. When the lobsters have cooled slightly, place them in a bowl and remove the meat from the claws and tail, again reserving any liquid that comes out of the shells. Chop the meat and refrigerate. Roughly chop the shells into small pieces and reserve, along with all the lobster remains.
- Swirl the olive oil in a large pot over medium heat, then add the vegetables and herbs. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the lobster shells and remains. Sauté for 5 to 6 minutes, then add the tomato paste and cook for an additional 3 to 4 minutes.
- Add the sherry, then ignite or cook until the alcohol has evaporated. Add fish stock and 1 cup of the lobster-cooking liquid. Bring to a simmer and cook, covered, for 1 hour.
- Strain the broth through a colander, pressing down hard on the solids to extrude as much liquid as possible. Wipe out the pot and pour in the broth. Add the rice and cook for at least 30 minutes, or until the grains are cooked to extreme softness.
- Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer. Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 15 grams, Sodium 890 milligrams, Sugar 5 grams, TransFat 0 grams
RICH LOBSTER BISQUE
Make and share this Rich Lobster Bisque recipe from Food.com.
Provided by DrGaellon
Categories Lobster
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- If using frozen lobster tails, allow to thaw completely before beginning. Split tails in half lengthwise; this is easier if you start at the fan end. Devein the tails.
- In a saucepan with a steamer insert and a tight-fitting lid, bring water and salt to a boil. Place lobster tails into steamer insert shell-side down; cover tightly and steam 5-7 minutes. Remove lobster and reserve steaming liquid.
- When cool enough to handle, remove meat from shell with a fork, preferably in one piece. Chill meat until needed.
- Heat olive oil in a large skillet until shimmering. Add lobster shells and saute 5 minutes until flavors are released. Without removing the shells, deglaze the pan with white wine, chicken stock and the reserved steaming water. Simmer until reduced to about 6 cups, about 45 minutes. Strain.
- Meanwhile, melt 1/4 cup butter in a large saucepan. Add fennel and shallot. Saute 5 minutes until soft and translucent. Add strained lobster stock, tomato, brandy, rice, tomato paste, paprika, cayenne pepper, bay leaf and thyme. Simmer 45 minutes.
- Remove bay leaf and thyme. Puree with immersion blender or bar blender, using appropriate safety techniques for blending hot liquids.
- Off heat, stir in heavy cream and lemon juice. Keep warm.
- Melt 1 T butter in a heavy skillet over medium-high heat. Saute reserved lobster tails until warmed through. Slice tail meat and use to garnish large bowls of soup. Serve hot.
Nutrition Facts : Calories 686.5, Fat 36.7, SaturatedFat 17.9, Cholesterol 183.5, Sodium 2324.3, Carbohydrate 26.2, Fiber 1.8, Sugar 5.8, Protein 36.4
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4.9/5 (30)Total Time 1 hr 15 minsCategory Appetizers, Main Course, SoupCalories 353 per serving
- Bring large pot of water to boil. Add lobster tails to water, and boil until cooked through and bright red, approximately 5 minutes.
- Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid, saving as much loose lobster meat with the liquid as possible.
- Cool lobster tails by running under cool water. Crack tails and remove meat using the method of your choice - see Notes.
- Coarsely chop lobster meat, then cover and chill. Coarsely chop lobster shells and transfer to medium bowl. Reserve juices from lobster in a bowl.
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