LOBSTER BISQUE
Provided by Bobby Flay
Categories appetizer
Time 3h15m
Yield About 20 servings
Number Of Ingredients 12
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.
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
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.
LOBSTER BISQUE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 17
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.
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 BISQUE
Provided by Tyler Florence
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Dispatch the lobsters by plunging a sharp knife directly behind its head. Cut the lobster in half lengthwise; make sure to collect the juices that will run out. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard them; cut the body into pieces. Alternately, you can have your fishmonger do this.
- Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm.
- Meanwhile, heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque.
- To serve, ladle the bisque into warmed soup bowls. Top with the Grilled Brie and Tomato, if desired.
- Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.
- Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.
- Yield: 6 servings
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
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
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.
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
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
QUICK LOBSTER BISQUE
Adjust the spices to suit your individual likes. You may also substitute cream for part of the half-and-half. Chicken stock will work if you can't get lobster stock.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large pot over medium heat. Stir flour, sea salt, celery salt, and black pepper into the butter. Gradually stir half-and-half into the mixture, taking care that no lumps form. Add lobster stock; stir. Reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes.
- Stir lobster, tomato paste, onion, and celery into the soup; season with paprika, thyme, and seafood seasoning. Continue cooking the soup to heat the onion and celery, about 10 minutes. Add cream; stir. Cook until hot, about 5 minutes.
Nutrition Facts : Calories 426.8 calories, Carbohydrate 13.1 g, Cholesterol 148 mg, Fat 34.4 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 21.2 g, Sodium 683.1 mg, Sugar 1.2 g
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
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.
LOBSTER BISQUE FROM SCRATCH
Can a soup be decadent? This lobster bisque from scratch is probably as close as it gets. Creamy, subtly sweet broth and lumps of buttery lobster meat give this soup a warming, filling richness that is perfect for a cold winter day. Garnish with chives.
Provided by Brian Genest
Time 2h
Yield 10
Number Of Ingredients 19
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.
Nutrition Facts : Calories 632.9 calories, Carbohydrate 18 g, Cholesterol 192.8 mg, Fat 55.4 g, Fiber 1.2 g, Protein 16.4 g, SaturatedFat 34.5 g, Sodium 1086.6 mg, Sugar 1.9 g
LOBSTER BISQUE FROM EPCOT'S CHEFS DE FRANCE
This is a Disney World recipe that I found on a blog. Disney will give a printed recipe card of their dishes to anyone eating in their restaurants who requests them. I haven't tried it yet, but posted it here to test out next week! I did change the directions at the end for making the roux because it wasn't clear. I also question pureeing fresh lobster--seems nuts to me! Of course you do what you'd like. I think that by definition a bisque is a smooth soup, but I'd rather have chunks of lobster in mine. :)
Provided by marypatlaver
Categories Lobster
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt half the butter in a stockpot, add the onions and cook until softened, when done add the garlic and shallots, cook briefly.
- Add the lobster, fish stock, peppercorns and the water. Bring to a boil, reduce the heat and simmer for 20 minutes.
- Remove the lobster from the stock, cool & take the meat from the shells & set aside. Crush the shells and return to the pan and continue to simmer for 40 minutes. Strain the stock through a sieve.
- In a blender, puree the lobster with some of the stock. (I don't know about this one. I think I should just break the lobster into bite size pieces with my fingers.).
- Melt the remaining butter over medium heat until it stops bubbling, then reduce heat and add the flour. Stir until completely smooth, being careful not to brown the roux. To this roux, add the tomato puree & strained stock. Cook over medium high heat until mixture thickens.
- Add cognac, cream, chervil, tarragon and lobster meat. Salt & pepper to taste. Simmer for five minutes.
Nutrition Facts : Calories 228.8, Fat 14.7, SaturatedFat 8.7, Cholesterol 108, Sodium 494.1, Carbohydrate 11.6, Fiber 1.4, Sugar 3.3, Protein 13.4
SPECIAL LOBSTER BISQUE
This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.
Provided by Tara Edwards
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 13.7 g, Cholesterol 94.3 mg, Fat 17.3 g, Fiber 0.6 g, Protein 16.7 g, SaturatedFat 10.5 g, Sodium 842.1 mg, Sugar 7.9 g
LOBSTER SHERRY BISQUE
I really don't remember where I got this recipe. But I know I have had it for a very long time. I find it the most richest Lobster Bisque I have tried. To serve I swirl a little bit of sherry or brandy on top..absolutely wonderful. It is a lot of work to do but I find it so worth it. I have made it so many times that I really don't find it too time consuming.....just so worth the compliments that come with it. Time stated does not include cooking lobster if you get fresh. Personally I buy it cooked for me at the Market.
Provided by FrenchBunny
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Remove all the meat from the cooked lobster shells. Keep lobster shells and cut them up small using good kitchen scissors. Roughly cut up lobster into bite size pieces and keep chilled.
- Heat a medium size saute pan and add the butter over high heat. When hot add lobster shells, lower heat to medium low and cook for around 5 minutes, stirring constantly. Add the minced onion, carrot, celery and garlic. Sprinkle in the flour and cook for 2 - 3 minutes.
- Transfer everything into a large saucepan. Deglaze the empty saute pan with the sherry. Then add sherry with the pan drippings to the large saucepan. Heat the mixture over a low heat and slowly add the lobster stock until the bisque thickens. Add the tomato paste, bay leaf, thyme, paprika and heavy cream, and let simmer for 5 minutes. Let cool a bit.
- Pass the soup through a fine sieve. Sometimes needed to do twice to catch all the shells. Put the liquid back into a saucepan and over a gentle heat re warm. Taste for seasonings of salt or pepper. Add the lobster meat, but be real careful not to cook them.
- Serve in bowls each with a bit of lobster in it. Absolutely divine with the brandy or sherry drizzled over.
Nutrition Facts : Calories 784.5, Fat 56.4, SaturatedFat 34.9, Cholesterol 264.8, Sodium 329.5, Carbohydrate 16.6, Fiber 1.4, Sugar 4, Protein 17.9
SPINACH LOBSTER BISQUE RECIPE
Provided by á-174942
Number Of Ingredients 19
Steps:
- For the Lobster (or Crab or Shrimp) Broth: Simmer lobster shells with unusable legs in cups of water with the celery, onion and bay leaf for 30 to 40 minutes. Remove from heat, skim, and strain. In a saucepan, saute shallots in butter until golden. Add wine or chicken stock and simmer until reduced by half. Whisk in 6 tablespoons of flour. Then add the lobster broth or clam juice and the dry mustard. Stir until the mixture returns to simmering and is thickened. Next add the half-and-half, the pureed spinach, salt, and pepper. Do not boil again. Serve immediately (to serve at later time, keep hot in a double boiler.) At serving time garnish with chunks of cooked lobster meat, crab, or shrimp. Sprinkle with Parmesan cheese (optional). This recipe yields 6 to 8 servings.
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