Corn Lobster Bisque Recipe 415

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CORN & LOBSTER BISQUE RECIPE - (4.1/5)



CORN & LOBSTER BISQUE Recipe - (4.1/5) image

Provided by LisaRich

Number Of Ingredients 20

Corn and Lobster Bisque
Adapted from Prime Time Emeril, by Emeril Lagasse, William Morrow Publishers, New York, 2001
Emeril Live : Episode FLEML-172F
Corn and Lobster Bisque
3 tablespoons vegetable oil
3 tablespoons bleached all-purpose flour
1/2 cup minced yellow onions
1 cup corn kernels (from 2 ears corn)
2 tablespoons minced shallots
2 tablespoons minced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon cayenne
1 cup fish stock or water
2 bay leaves
2 cups milk
2 cups heavy cream
1 teaspoon crab boil, optional (recommended: Zatarain's Concentrated Crab and Shrimp Boil)
1/2 pound cooked lobster meat, diced (from a 1 1/2 pound lobster)
1/4 cup minced green onions (green part only)

Steps:

  • Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes. Add the onions, corn, shallots, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes. Stir in the lobster meat and green onions and simmer for 5 minutes. Remove and discard the bay leaves. Ladle into shallow soup cups or bowls and serve hot. Yield: 4 to 6 servings Prep Time: 15 minutes Cook Time: 50 minutes

LOBSTER CORN BISQUE



Lobster Corn Bisque image

I have several friends who hold soup parties in the fall. This is one you can use to impress your friends, and it's quite easy.

Provided by DrBuzzetta

Categories     Potluck

Time 1h5m

Yield 5-6 quarts, 12 serving(s)

Number Of Ingredients 17

1/4 cup unsalted butter
1/4 cup extra virgin olive oil
2 stalks celery, chopped including leaves
7 -8 garlic cloves, minced
1 large yellow onion, chopped
2 medium shallots, chopped
2 tablespoons salt
1 teaspoon ground cayenne pepper
1 cup sweet marsala wine
3 1/2 cups water
2 tablespoons lobster base, Superior Touch, Better Than Bouillon, Lobster Base
2 cups frozen corn
2 bay leaves
6 cups half-and-half
1 quart heavy cream
1 bunch green onion, chopped
1 lb cooked lobster meat or 1 lb crabmeat

Steps:

  • Melt butter and olive oil in a stock pot over medium heat; add celery, garlic, onions, shallots, salt, and cayenne pepper.
  • Cook and stir for 5 minutes to release juices and soften vegetables - make sure garlic doesn't brown or the flavor may be bitter.
  • In a blender, add Marsala wine, lobster base, and 1 cup of the water; and blend.
  • Add the sauteed vegetables to the blender and puree until smooth.
  • Pour blender contents back into stock pot, and add remaining 2 1/2 cups water, bay leaves, and corn.
  • Bring to a boil.
  • Add the cream and half and half, and simmer for 20-30 minutes - try to keep it from boiling; you want a gentle simmer.
  • Add green onions and lobster/crab meat, and simmer for 10 more minutes.
  • Serve with oyster crackers and enjoy.
  • I will put this in a 6 quart crock pot to bring it to soup parties or potlucks.

Nutrition Facts : Calories 593.4, Fat 52.2, SaturatedFat 30.1, Cholesterol 218.8, Sodium 1438.8, Carbohydrate 16.9, Fiber 1.3, Sugar 1.4, Protein 13.8

LOBSTER BISQUE



Lobster Bisque image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 17

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

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.

PERFECT LOBSTER BISQUE



Perfect Lobster Bisque image

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

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

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

QUICK LOBSTER BISQUE



Quick Lobster Bisque image

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

6 tablespoons butter
6 tablespoons all-purpose flour
½ teaspoon sea salt
½ teaspoon celery salt
¼ teaspoon ground black pepper
4 cups half-and-half
1 ½ cups lobster stock
3 cups cooked lobster meat, shredded
3 tablespoons tomato paste
3 tablespoons minced onion
3 tablespoons minced celery
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon seafood seasoning (such as Old Bay®)
1 cup cream

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 WITH GARLIC CROUTONS



Lobster Bisque With Garlic Croutons image

I was in a jam to find a recipe for lobster bisque to take to our gourmet club's French dinner, and after studying, scrutinizing, and adapting the best of several different recipes for it, came up with this one.My gourmet club has some pretty accomplished cooks, and they all raved about it. I'm sure you'll enjoy it too!Sounds like a lot of directions, but comes together in less than 1 1/2 hrs!

Provided by imatrad

Categories     Lobster

Time 1h30m

Yield 16-18 serving(s)

Number Of Ingredients 18

1 lb butter
5 stalks celery, chopped
2 large shallots, finely chopped
1 large yellow onion, chopped
4 tablespoons tomato paste
5 -6 bay leaves
1 tablespoon paprika
2 cups flour
4 1/2 ounces lobster base
2 1/2 quarts hot water
1 quart heavy cream
1 tablespoon white pepper
1 cup dry sherry
2 frozen lobster tails, thawed
1/2 cup butter
1/4 cup olive oil
1 teaspoon granulated garlic
10 slices thick-sliced bread

Steps:

  • Melt 1/4 pound butter in large deep stock pot, over medium high heat.
  • Add celery, onion, shallot and saute till transparent.
  • Melt remaining 3/4 pound butter in same pot, and add flour, mix into a roux.
  • Cook till a light golden brown, approximately 3-4 min, stirring constantly.
  • Add lobster base(I use "Better Than Bouillon" brand)hot water, tomato paste, paprika, bay leaves and white pepper.
  • Stir using a wire whisk until mixture is smooth and starts to thicken.
  • Add heavy cream and dry sherry and reduce heat to low, stirring often.
  • Meanwhile, bring a large pot of water to boil, and add the lobster tails, and cook for 7-8 minutes.
  • When cooked, remove lobster tails to cool, then peel and coarsely chop the meat.
  • Then, add the lobster meat to the soup, and blend the soup in 3-4 batches in the blender till smooth.
  • Top each bowl of bisque with garlic croutons and a sprinkle of minced chives.
  • For quick garlic croutons:Melt butter and olive oil in large skillet over medium high heat.Add 1 tsp granulated garlic.Then remove crusts from 10 slices thick-cut bread (the kind sold for french toast)cut into 1 inch cubes, and add to skillet. Cook, stirring gently till lightly browned.Drain on paper towels.

Nutrition Facts : Calories 664, Fat 54.9, SaturatedFat 32.5, Cholesterol 157.8, Sodium 382.9, Carbohydrate 26.7, Fiber 1.6, Sugar 2.6, Protein 4.9

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Top Asked Questions

How do you make lobster bisque?
Add the onion, the carrots and simmer (again, do not boil) for 10 minutes. Add the cooked lobster meat and stir. Taste the bisque and adjust the seasoning to your liking. Stir in the Cognac and finally, the cream. Heat through until piping hot. Serve in hot bowls with a crusty baguette on the side.
How do you cook lobster with corn on the cob?
Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately. For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs.
How to cook lobster Tenderloin?
Directions. 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.
How do you make lobster soup with corn and potatoes?
Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn.

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