Best Lobster Tomato Bisque Recipe Recipe For Shrimp

LOBSTER BISQUE

Steps:

• 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.
• Add the lobster meat, cover with lid, and let simmer for 5 minutes. Remove when meat is bright red and white. If any part is still translucent, continue to simmer until cooked. Remove meat from pot and transfer to a cutting board. Cut into small pieces and refrigerate until ready to add to bisque.
• While the lobster stock is cooking, you can begin to make the bisque at the same time.
• Heat butter over medium high heat in a large pot. Add the onions, carrots, and celery. Stir to coat in butter and cook until soft, about 5-10 minutes, stirring occasionally to prevent burning.
• When vegetables are just about done and begin to stick to the bottom of the pan, add garlic, stir to combine, and allow to cook for 1-2 minutes.
• Add tomato paste, stir well to coat vegetables, and cook for 1-2 minutes.
• Reduce heat to medium. Sprinkle over flour over mixture, stir well to combine, and cook while stirring frequently to prevent burning for an additional 2 minutes. The mixture should really start sticking to the bottom of the pan and turning brown. Do not allow it to burn.
• Add wine to deglaze pan. Stir well with a flat bottom wooden spoon, scraping the bottom of the pan. Allow in wine to simmer for several minutes. The liquid will reduce and the mixture will become thick.
• Set a fine mesh sieve or strainer over your pot and pour the lobster stock through the strainer into your pot. Discard shells. Stir broth into bisque base until well combined. Reduce heat to lowest setting to maintain a gentle simmer and allow to cook for about 30 minutes to allow flavors to develop. Stir occasionally during this time.
• Remove bisque from heat. Use an immersion blender to purée the soup right in the pot. Alternatively, transfer to a blender to purée and then return bisque to pot.
• Add heavy cream and chopped cooked lobster pieces to bisque and stir well. Heat over medium-low heat until bisque is heated through. Season with salt and pepper, as desired. Serve hot with crusty bread on the side.

SHRIMP AND TOMATO BISQUE

Steps:

• Heat butter in large skillet.
• Add mushrooms, garlic and parsley and cook until tender.
• Gradually stir in chicken broth, heat to boil and reduce to simmer.
• Simmer uncovered to reduce by about 1/3.
• Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
• Return to simmer for about 10 minutes.
• Add whole shrimp and simmer until pink.

LOBSTER AND SHRIMP BISQUE

Steps:

• In a saucepan, melt the butter. Stir in the flour. Simmer on low heat, stirring often, until mixture turns golden and has a slightly nutty flavor, about 10 minutes. Set aside to cool.
• In a large soup pot, melt the 1/2 cup butter. Add peppers, onions, garlic, shrimp and lobster. Saute until vegetables are soft and shrimp is just pink. Add white wine, brandy, tomatoes, tomato juice, clam juice, lobster base and heavy cream. Bring just to a simmer. Stir in the hot sauce, salt to taste and about 1/2 cup of the cold roux to the hot stock. For a thicker soup, add more roux as desired. Blend well and simmer for 30 minutes. Stir in the cilantro and serve.

TOMATO SHRIMP BISQUE

Steps:

• Combine soups in a medium saucepan.
• Gradually add water and milk, stirring until smooth.
• Add chopped parsley, onion and pepper.
• Cook over medium-high heat, stirring constantly until comes to a boil.
• Reduce heat and simmer 5 minutes.
• Stir in sherry and cook and additional minute.