Aqua Grill Shellfish Bisque Recipes

AQUA GRILL SHELLFISH BISQUE

Aqua Grill Shellfish Bisque image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 20

Ingredients

3 tablespoons canola oil
1 (1 1/2 pound) lobster, poached, shelled, meat chopped, shells reserved
1/2 pound shrimp, peeled and poached, shells reserved
Salt and pepper
1/2-ounce shallots, sliced
1/2 small white onion, sliced
1 rib celery, sliced
1 small carrot, peeled and sliced
1/2-ounce brandy
2 ounces white wine
1 quart fish stock
8 ounces heavy cream
1/8 teaspoon cayenne pepper
1 sprig tarragon
1 sprig thyme
1 sprig parsley
1/2 bay leaf
1-ounce converted rice
1-ounce butter
2 tablespoons chopped chives

Steps:

Heat oil in a heavy bottomed pot until smoking. Add lobster and shrimp shells, season with salt and pepper. Cook until golden brown. Add vegetables and cook for 2 minutes. Remove from heat and add the brandy. Return to the heat and carefully flame. Then add the wine and reduce by 3/4. Add fish stock, cream, herbs, spices, and rice and simmer until rice is completely overcooked (approximately 30 to 45 minutes) stirring constantly to avoid sticking. Remove, blend with hand blender, add butter, and adjust seasonings. Press through fine sieve. Garnish with poached lobster and shrimp, serve in hot bowls, and finish with chopped chives.

CHEF'S CHOICE SHELLFISH BISQUE

Chef's Choice Shellfish Bisque image

This is "chef's choice" because you can use whatever shellfish you have available or that you favor. You can use canned, frozen and thawed, or fresh. Whatever you decide, you are guaranteed to produce a quick, tasty bisque that is sure to impress.

Provided by JackieOhNo

Categories Lobster

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup minced onion
2 tablespoons butter
2 tablespoons flour
2 (13 3/4 ounce) cans chicken broth
1/4 cup dry sherry
4 egg yolks, beaten
1 cup heavy cream
1/2 lb lobsters or 1/2 lb crabmeat
chopped fresh parsley, to taste

Steps:

In saucepan, cook onion in butter. Stir in flour. Cook 1 minute. Slowly stir in broth. Bring to boil. Stir in sherry.
Add a small amount of hot mixture to yolks and mix until smooth. Slowly stir into hot mixture in saucepan.
Add shellfish and cream. Heat through, but DO NOT BOIL. Serve immediately. Garnish with chopped fresh parsley, if desired.

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