Lobster And Crab Bisque Recipe Recipe For Hand

LOBSTER BISQUE WITH COGNAC

Steps:

• Place one live lobster on a work surface with its head facing your non dominant hand.
• Grip the lobster on the back of its thorax, or main body shell (the lobster's claws will have been secured by rubber bands). Look for the place where two sections of shell meet. Plunge the point of a sharp chef's knife between the shell sections. This will kill the lobster instantly although it will often keep moving.
• Split one of the lobsters lengthwise from head to tail. Separate the two halves. Remove and discard the two halves of the "sand sac" (the small bag) from inside both sides of the head, which is the lobster's stomach, and the long fingerlike spongy gills from underneath the main body portion. Repeat the process for the second lobster.
• Remove the dark green roe sacs and reserve. (The more mature the female lobster, the darker and more abundant the roe will be.) Cook the roe, crumble it, and reserve.
• Cut or twist off the claws from both lobsters. Break up the claw shells by hitting with a meat pounder or a hammer.
• Cut off and reserve the lobster tail sections (two halves from each lobster). Separately, cook the tail pieces in oil until the meat is opaque and the shells curl up. Cool and reserve.
• In a large saute pan or rondeau (as shown here), heat the olive oil till it's just beginning to smoke. Cook all the obster pieces except the reserved tail sections, at high heat till they turn bright red. Add the Cognac and Madeira and flambe, taking care to keep your face averted when lighting.
• Add the carrot, celery, onion, tomatoes, garlic, and bouquet garni to the pot. Cook together 5 minutes.
• If using a skillet, scrape the lobster vegetable mix to a large heavy-bottomed soup pot. Add tomato paste and Chicken Stock and bring to a boil. (If using a rondeau, add the liquid directly to the contents of the pot.) Simmer 1 hour, stirring occasionally to prevent sticking.
• Strain out solids, reserving both solids and broth separately and reserve pot-it is not necessary to wash it. Chop the solids into smaller pieces using a heavy chef's knife or cleaver. The smaller the pieces, the more flavor you'll be able to extract from the shells.
• Mix the lobster pieces and broth together in a large soup pot.
• Make a beurre manie (a soft paste of the butter and flour).
• If available, add the lobster roe to the paste, reserving some for garnish, if desired.
• Mash the roe together with the butter and flour to make a creamy paste.
• Whisk the beurre manie into the broth to thicken it. Add the white wine and bring back to a boil. Then, reduce heat and simmer 1 hour or until the lobster shells have given off their flavor, skimming as necessary and stirring occasionally.
• Skim off any foamy impurities that rise to the surface and discard.
• Meanwhile, cut the cooked tail meat into thin crosswise slices and reserve for garnish.
• Strain the mixture first through a colander, sieve, or china cap, pressing down firmly with the back of a ladle to extract all the good flavors. Dird the solids. Strain a second time through a fine sieve or china cap for smooth texture and to make sure no shell pieces remain.
• Transfer the strained liquid to large pot. To finish the bisque, stir in the cream, bring back to a boil, and season with salt, white pepper, and cayenne to taste. It should be fluid and creamy, thick enough to lightly coat the back of a wooden spoon.
• Ladle bisque into hot soup plates and sprinkle with reserved sliced lobster meat, chives, and any reserved cooked roe. Serve immediately.
• Store refrigerated up to 3 days. This soup may be frozen.
• Make a compact bundle of the herbs and orange zest strips.
• Either tie securely with kitchen string or place in a piece of muslin and tie shut. This makes it easy to remove the bundle after cooking.

LOBSTER OR CRAB BISQUE

Steps:

• Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
• In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
• Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
• Add onions and carrots, cover, and simmer for 1/2 hour.
• Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
• Garnish with fresh minced chives if desired.

FRENCH-STYLE LOBSTER BISQUE

Steps:

• Gather the ingredients.
• Melt the butter in a large pan, once melted add the flour, a pinch of salt and pepper and the paprika. Stir well.
• Slowly whisk in the milk, followed by the chicken stock, the white wine, and continue stirring until a smooth and slightly thickened to a cream-like consistency. (This stirring can take several minutes but spending the time at this stage of the bisque is critical to the success of the dish. Be careful not to let the mixture boil as this may cause the bisque to curdle.)
• 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.
• Enjoy! Updated by Elaine Lemm

LOBSTER BISQUE

Steps:

• Add olive oil and butter to a dutch oven on the stovetop over medium heat. Allow butter to melt completely. Add onion, celery, and carrot. Stir and cook until onions are translucent and carrots have become soft, about 10 minutes.
• Add tomato paste, minced garlic, and seasonings. Stir and cook for just a minute.
• Add the flour and stir, soaking up any extra liquid in the dutch oven. Slowly add white wine and whisk to create a thick base. Stir in Worcestershire sauce.
• Add fish stock 1/2 to 1 cup at a time and stirring to maintain a thick base until all the stock is added. Add the bay leaf and thyme leaves. Allow to simmer for 25 minutes, stirring occasionally.
• For a smooth bisque, use an immersion blender here. Stir in heavy cream and chopped lobster meat. Sprinkle with more fresh thyme, lemon zest, and lobster meat for serving.

POTATO ONION LOBSTER BISQUE

Steps:

• Place vegetable stock, water, and lobster base in a large stockpot; bring to a boil. Stir in potatoes; boil until tender, about 15 minutes. Drain potatoes, reserving stock.
• Melt butter in the stockpot over medium heat. Add onions and tarragon; cook and stir until onions are translucent, about 5 minutes. Add arrowroot; stir until thoroughly combined. Pour reserved stock back into the stockpot. Stir in half-and-half and bring bisque to a boil. Return potatoes to the stockpot; lower heat and simmer until heated through, about 5 minutes.

LOBSTER AND CHIVE BISQUE

Steps:

• In a medium size pot, saute lobster meat, onion and butter until onions are soft.
• Stir flour into the pot. When all ingredients are well blended, add milk, salt and cream. Cook over a low heat until soup has thickened.
• Garnish soup with green onions before serving.

CRAB AND SHRIMP SEAFOOD BISQUE

Steps:

• Gather the ingredients.
• Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender, about 2 minutes.
• Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
• Warm the milk in another saucepan over medium heat.
• Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes.
• Add the freshly ground black pepper, tomato paste, and heavy cream.
• If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan.
• Stir in the shrimp, crab, and sherry. Bring it to a simmer.
• Serve hot, garnished with parsley, cilantro, and/or chopped green onion tops.