LOBSTER BISQUE
This recipe is from my hometown's BEST restaurant of the Jersey Shore, DORIS & EDS of Highlands New Jersey.
Provided by Norelllaura1
Categories Lobster
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Coarsely chop lobster meat. In a heavy kettle (about 6-quart) melt butter over low heat. Stir in lobster meat and reserved liquid. Sweat, covered, over low heat, stirring occasionally, for about 25 minutes.
- Stir in flour, salt and cayenne. Cook over low heat, stirring constantly, for 10 minutes.
- In a large saucepan, heat half-and-half until it "smiles" (barely simmers). Do not let it boil.
- Add half-and-half and sherry to the lobster mixture. Cook, stirring, at a bare simmer for 10 minutes. (do not boil).
- Serve hot. Note that bisque may be made 2 days ahead before being chilled and covered. Reheat bisque over low heat, stirring until hot. (Do not boil).
Nutrition Facts : Calories 319.1, Fat 23.1, SaturatedFat 14.2, Cholesterol 147.9, Sodium 537.3, Carbohydrate 10.2, Fiber 0.2, Sugar 0.4, Protein 14.7
RED LOBSTER LOBSTER BISQUE RECIPE
Make this Straight-From-the-Restaurant Red Lobster Lobster Bisque Recipe at home and your Lobster Bisque will taste just like Red Lobster.
Provided by Mark
Categories Soup
Time 2h45m
Number Of Ingredients 16
Steps:
- Place water, white wine and fish stock into a wide, deep pot or a Dutch oven.
- Place on stovetop over high heat and bring to a boil.
- Place lobsters, topside down, in broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
- Remove lobsters from broth and put them to side. When lobsters are cool enough to handle, begin removing meat from shell, dicing pieces into 1/2inch cubes. Store lobster meat in refrigerator until later.
- Place lobster shells back into broth, reduce heat to a simmer and cook uncovered for 20 minutes.
- Strain broth through a sieve into a container and store in refrigerator until later. Discard lobster shells.
- Put your pot or Dutch oven back on stove over medium heat.
- Pour in melted butter.
- Once butter is heated up, add onions, carrots, celery and garlic. Saute for 3 to 4 minutes.
- Add cognac or brandy. Cook until alcohol has evaporated.
- Mix in flour, stirring with a heavy gauge spatula or spoon until mixture is blond in color and has a buttery aroma.
- Mix diced tomatoes, paprika, thyme and ground pepper with cold broth from refrigerator.
- Then, pour broth slowly into butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
- Remove bisque from heat.
- Blend small amounts of bisque in blender and then puree. Puree all of bisque and pour pureed bisque back into pot with remaining amount.
- Add chopped lobster meat and heavy cream. Heat to desired temperature. If soup is too thick, thin it by adding milk or water prior to serving.
- Serve hot.
DORIS AND ED'S LOBSTER BISQUE RECIPE - (4.5/5)
Provided by á-2003
Number Of Ingredients 35
Steps:
- 1 Coarsely chop lobster meat. In a heavy kettle (about 6-quart) melt butter over low heat. Stir in lobster meat and reserved liquid. Sweat, covered, over low heat, stirring occasionally, for about 25 minutes. 2 Stir in flour, salt and cayenne. Cook over low heat, stirring constantly, for 10 minutes. 3 In a large saucepan, heat half-and-half until it "smiles" (barely simmers). Do not let it boil. 4 Add half-and-half and sherry to the lobster mixture. Cook, stirring, at a bare simmer for 10 minutes. (do not boil). 5 Serve hot. Note that bisque may be made 2 days ahead before being chilled and covered. Reheat bisque over low heat, stirring until hot. (Do not boil).
LOBSTER BISQUE
This is my adaptation of a recipe by Mark Bittman. This is easier to make than the original recipe because you don't need to fuss with cooking live lobsters or getting the meat out of the shells and you don't need quite as large a pot to accommodate whole lobsters. Either boil or steam the lobsters yourself or buy lobster already cooked at a local fishmonger. If you don't have a hand blender use a food processor, blender or food mill. Serve with a few drops of a flavorful hot sauce such as Franks or Texas Champagne (but warn people not to add too much as you want to keep the delicate taste), cognac, sherry and oyster crackers or toasted croutons.
Provided by MarielC
Categories Lobster
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Over medium heat in a large deep pot melt 2 tablespoons of butter. Add the onion, garlic, carrot, bay leaf, and thyme. Cook, stirring often, until the onion softens, about 5 to 10 minutes.
- Add 3 pounds of the lobster meat to the pot. Refrigerate the rest of the lobster meat. Cook, stirring for about 5 minutes.
- Add the wine and tomato. Raise the heat to medium-high. Bring to a boil, and then turn the heat to low. Cover and cook for 10 minutes.
- Add the stock. Raise the heat to high, and bring back to a boil. Once it boils, turn the heat to low and cover. Cook for 20 minutes.
- Use a hand blender to puree the soup. (At this point, you may refrigerate the soup, covered, for up to 2 days. Reheat before proceeding.) Bring the soup to a boil. Lower the heat to medium or medium-low so it bubbles gently. Add the remaining butter in bits, stirring it in until it all melts. Add the cream and the remaining lobster meat. Heat through. Season with salt and pepper to taste. Stir in cognac. Garnish with parsley. Ladle into soup bowls or cups making sure each serving has some chunks of lobster meat.
Nutrition Facts : Calories 771.8, Fat 36, SaturatedFat 21.5, Cholesterol 397.8, Sodium 1629.3, Carbohydrate 14.5, Fiber 1.4, Sugar 3.7, Protein 83.6
LOBSTER BISQUE BRIO TUSCAN GRILL RECIPE - (4.5/5)
Provided by SAEGERMA
Number Of Ingredients 14
Steps:
- In a Dutch Oven melt butter with 1/2 cup oil; add garlic and onion and SWEAT (saute) for 2 minutes. Whisk in flour; (INCREASE HEAT AND) cook until light brown, about 3 minutes. Whisk in tomato pasteand simmer for 2 minutes. Add sherry; cook about 3 minutes. Stir in lobster stock;simmer about 20 minutes. Strain through mesh strainer, discarding solids. Stir heavy cream into liquid; add cayenne and salt and black pepper to taste. Stir in cooked lobster. Garnish each serving with a drizzle of olive oil and a pinch of chopped parsley.
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