French Style Lobster Bisque Recipes
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 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
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