Instant Pot Lobster Bisque Recipes

INSTANT POT LOBSTER BISQUE

Steps:

• Prepare the lobster meat in one of three ways (A. Boiling two 1 1/4 pound lobsters on the stove for 10 minutes; B. Steaming a lobster tail in your Instant Pot like I did in my Lobster Roll recipe; C. Buying canned lobster meat from a seafood market that carries it). Chop up the meat and set aside when done
• Turn the Instant Pot on "Sauté" and Adjust" so it's on "High" or "More" and melt 1 tbsp of the butter and then add the shallots, scallions and garlic and cook for about a minute
• Add in the white wine and deglaze (scrape) the bottom of the pot with a wooden spoon/spatula to remove any remnants that may have stuck to it.
• When the wine bubbles (which will be quickly), add the Worcestershire sauce, Tabasco (if using), thyme and Old Bay and cook for another minute
• Add the sherry and once it bubbles, add in the lobster broth and paprika
• Once that bubbles, add in the tomato paste and stir until it melds into the liquid and it becomes a smooth, thick sauce. Do a final scraping of the bottom of the pan with a wooden spoon/spatula and once it bubbles, add the bay leaves and secure the lid.
• Hit "Cancel" and then "Manual" or "Pressure Cook" and set for 2 minutes on High Pressure. The pin will very likely pop up within seconds. Follow with a quick release when done
• When the lid is off, hit "Sauté" and Adjust" so it's on "Medium" or "Normal". Add the rest of the butter and stir it in until it melts, then add in the heavy cream and stir until it's all blended together.
• Lastly, add in the lobster meat and immediately hit the "Keep Warm/Cancel" button and then keep it on the warm setting. We don't want out lobster meat overcooking so make sure the bubbling of the soup dies down just before adding it in
• Serve in some bowls and top with some oyster crackers
• Enjoy!

INSTANT POT LOBSTER BISQUE

Steps:

• Place butter, minced shallots and garlic in a microwave safe bowl and microwave on high for 2-3 minutes, or until shallots and garlic are translucent.
• Place tomatoes, carrots, celery, minced shallots and garlic into the Instant Pot.
• Add chicken broth and spices to the Instant Pot.
• If you're using full lobster tails, use a knife to cut off the fan at the end of the lobster and add those to the pot, otherwise place the frozen lobster into the Instant Pot.
• Set the Instant Pot for four minutes.
• Once the pot comes to full pressure and completes the four minute cook cycle, allow the Instant Pot to naturally release the pressure.
• *If you've used lobster tails take them from the pot and remove the flesh from the tails at this time.
• Using an immersion blender, puree the soup mixture to desired chunkiness. I like a medium puree.
• Add the cream and stir.

INSTANT POT LOBSTER BISQUE RECIPE

Steps:

• if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,1050],'myediblefood_com-leader-1','ezslot_13',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsBoil 1 cup (250 ml) of seafood broth in an electric instant pot turned to saute mode.Once the broth starts to bubble, ad lobster tails. Cook for 3-4 minutes, or until shells have completely turned red and the meat is completely cooked.Using tongs, remove cooked tails from the cooker and remove meat from shells. transfer lobster meat to a cutting board and chop it. Refrigerate until ready to use.Using a fine-mesh strainer, strain the remaining seafood broth into a measuring cup, then add more broth until is filled to the 2 cup mark.Rinse the pot liner, then spray with nonstick cooking spray. Switch back to saute mode. Add carrots, onions, celery, and seasoning. Cook, stirring occasionally, for about 5 minutes.Stir in minced garlic and continue cooking for a further 1 minute.Pour in the dry sherry and cook until it evaporated.Add tomato paste, stir well, then pour in 2 cups seafood broth.Cover the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.Ladle the bisque into a blender. Pour in the coconut milk and season with cayenne pepper. Blend until smooth.Ladle into soup bowls. Serve hot.

LOBSTER BISQUE FROM SCRATCH

Steps:

• Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.
• Melt butter in another pot over medium heat. Add onion, carrots, and celery. Saute until fragrant, 3 to 4 minutes. Add garlic and saute, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.
• Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.

PERFECT LOBSTER BISQUE

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.

EASY LOW CARB LOBSTER BISQUE IN INSTANT POT RECIPE

Steps:

• Microwave butter onion, celery & carrots for 2-3 minutes until onions are translucent. Put everything in Instant pot except cream Set for four minutes. NPR Take out 1/3 of lobster and chop. Add cream. Blend the rest with immersion blender. Add lobster back in.

QUICK LOBSTER BISQUE

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.

LOBSTER BISQUE

Steps:

• Stock: In a large pot lined with a steamer basket, bring 1 inch salted water to a boil. Steam lobster tails, top-side down, until just cooked through and tails curl under, 6 to 8 minutes for small tails and 8 to 10 minutes for large. Transfer to a plate and let cool. When cool enough to handle, use kitchen shears to cut through underside of tails. Remove meat from shells; reserve shells. Run a paring knife along back of each tail and remove vein. Cut meat into bite-size pieces; cover and refrigerate until ready to use.
• Heat oil in a large pot over medium-high. Add shells and cook until fragrant and deep red in color, about 4 minutes. Add fish stock, wine, and 6 cups water; bring to a boil. Reduce heat to medium and simmer, uncovered, skimming impurities from surface, until reduced to 6 cups, 40 to 45 minutes. Strain stock into a large liquid-measuring cup or heatproof bowl. Wipe out pot. (Stock can be stored in airtight containers in the freezer up to 3 months.)
• Bisque: In same pot, melt 4 tablespoons butter over medium-high heat. Add fennel, onion, and garlic and season with salt and pepper; cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Stir in tomatoes, tomato paste, thyme, bay leaf, paprika, and cayenne; cook 1 minute. Add brandy, sherry, and strained lobster stock; season generously with salt and pepper. Bring to a boil, then reduce heat to medium and simmer 30 minutes. Remove thyme and bay leaf.
• Working in batches, puree soup in a blender until smooth. Return soup to pot. Let cool 15 minutes. Whisk together cream and cornstarch, then stir into bisque. Bring to a boil and cook, stirring, until thickened slightly, 1 to 2 minutes. Adjust seasoning as desired.
• Melt remaining 1 tablespoon butter in a medium saute pan over medium heat. Add lobster meat and cook until just warmed through, 2 to 3 minutes. Pour soup into bowls and serve, topped with lobster, fennel fronds, and a squeeze of lemon, if desired. Soup can be made in advance and stored in an airtight container in refrigerator up to 2 days.