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 OR CRAB BISQUE
Rich and delicious seafood bisque! I use chicken broth because it's cheap and easy to find, but if you are so inclined, you could use fresh lobster stock or 3 ounces of Glace de Fruits de Mer Gold reconstituted in 4 cups of hot water.
Provided by Kerriedoll
Categories Lobster
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
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.
LOBSTER BISQUE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 17
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.
LOBSTER AND CORN BISQUE
Steps:
- Prepare the lobster: Cook the lobsters in boiling salted water for 3 to 4 minutes, or until slightly underdone. Remove from the water and let cool slightly. Remove the lobster meat from the shells, reserving the meat and the shells. Coarsely chop the lobster meat.
- Prepare the corn: Remove husks from the corn and cut kernels off the cobs. Reserve the corn, cobs, and half of the husks.
- Make the bisque: Place the lobster shells, corn cobs, husks, bay leaves, thyme sprigs, and peppercorns in a stockpot and add enough water to barely cover. Simmer for 45 minutes, then strain through a fine mesh sieve, discarding the solids. Place the broth in a large saucepan and simmer over medium heat for 45 minutes, or until reduced to 1 1/2 quarts. Season to taste with salt and pepper.
- In a small saucepan, place half of the corn kernels and the heavy cream. Cook over medium heat for 10 minutes, or until the cream is reduced to about 1 cup. Remove from the heat and puree until smooth. Season to taste with salt and pepper.
- Cook the bacon over medium-low heat for 10 minutes, or until the fat is rendered but not brown. Remove the bacon from the pan and discard. Saute the remaining corn, the potatoes, and onion in the bacon fat over medium heat for 10 minutes, or until the potatoes are tender. Drain any fat from the pan, add the pureed corn mixture, and cook over medium heat for 5 minutes, or until thick. Add the lobster stock in small additions until the desired consistency is reached. Add the lobster meat to the pan and whisk in the butter just prior to serving.
- Ladle the soup into 10 bowls and sprinkle with the chervil leaves. Top with freshly ground black pepper to taste.
- Preheat the oven to 400 degrees.
- Slice each piece of bread on the diagonal into triangular pieces. To shape each crouton, slice off the crust on one side of the triangle, then make a parallel slice, removing a corner of the bread. Trim the remaining crust with three small cuts to make a wedge.
- Spread the butter with your fingers in the center of a cookie sheet. Press each wedge into the butter and rub gently to coat on one side, then turn it over, buttered side up. Arrange all the wedges on the buttered area of the sheet and place in the oven. Toast the croutons for 8 to 10 minutes, until nicely colored and crisp.
- To serve, pile the fresh parsley in a small mound. Dip the point of the toasted wedge into the beef-stew sauce, then press the moistened end into the parsley to coat. Arrange 2 croutons on every serving plate or bowl of stew.
LOBSTER AND CHIVE BISQUE
A quick and tasty bisque.
Provided by Angie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 11.5 g, Cholesterol 105.5 mg, Fat 26.9 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 16.8 g, Sodium 799 mg, Sugar 5.9 g
LOBSTER BISQUE
I can't remember where the original recipe came from, but I have worked on this for some time and it is so good. Simple, quick and yummy. You can substitute crawfish or shrimp for the lobster.
Provided by HeidiSue
Categories Lobster
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- In a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute.
- Deglaze the pan with the white wine.
- Add the worcestershire, tabasco, and thyme and saute for another minute.
- Deglaze the pan with the sherry.
- Add the paprika, hot water and lobster base and combine well.
- Stir in tomato paste and add the bay leaves.
- Simmer for 10 minutes.
- Whisk in heavy cream and the butter and bring to a boil.
- Add the lobster and simmer until cooked through.
- Serve with crusty garlic bread.
Nutrition Facts : Calories 1246.1, Fat 112.5, SaturatedFat 69.7, Cholesterol 531.5, Sodium 1322.2, Carbohydrate 25.3, Fiber 3.3, Sugar 8.8, Protein 27.4
More about "lobster and crab bisque recipe recipes recipe for meatloaf"
RANIA’S RECIPES: CRAB AND LOBSTER BISQUE – CBS PITTSBURGH
From pittsburgh.cbslocal.com
Estimated Reading Time 1 min
LOBSTER AND CRAB BISQUE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LOBSTER BISQUE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
STEPS TO PREPARE PERFECT CRAB BISQUE – COOK RECIPES DG
From meatloafrecipes.my.id
CRAB AND SHRIMP SEAFOOD BISQUE - YUMMLY RECIPES
From ymmlyrecipes.com
LOBSTER AND CHIVE BISQUE RECIPE - RECIPES.NET
From recipes.net
LOBSTER BISQUE - RECIPE - COOKS.COM
From cooks.com
RECIPE LOBSTER BISQUE CREAM BASE - CREATE THE MOST AMAZING …
From recipeshappy.com
LOBSTER BISQUE - RECIPE - COOKS.COM
From cooks.com
INA GARTEN CRAB BISQUE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE - DELISH
From delish.com
LOBSTER BISQUE RECIPE | MYRECIPES
From myrecipes.com
LOBSTER OR CRAB BISQUE RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEST RECIPE FOR CRAB BISQUE - THERESCIPES.INFO
From therecipes.info
LOBSTER CRAB BISQUE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LOBSTER BISQUE RECIPE FOR 2 - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CLASSIC FRENCH LOBSTER BISQUE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LOBSTER BISQUE RECIPE | MYRECIPES
From myrecipes.com
LOBSTER BISQUE RECIPE
From crecipe.com
LOBSTER BISQUE - SOUP RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
LOBSTER BISQUE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CRAB AND LOBSTER BISQUE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CRAB OR LOBSTER BISQUE - JWRIGHT44.COM
From jwright44.com
LOBSTER BISQUE - RECIPE GIRL
From recipegirl.com
BEST EVER LOBSTER BISQUE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
KETO TOMATO BISQUE SOUP RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LOBSTER BISQUE RECIPE - RECIPES.NET
From recipes.net
THE BEST LOBSTER BISQUE RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
LOBSTER BISQUE SLOW COOKER RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
CANNED CRAB BISQUE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PIONEER WOMAN LOBSTER BISQUE RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love