Lobster Bisque Brio Tuscan Grill Recipe 455

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LOBSTER BISQUE, BRIO TUSCAN GRILL



Lobster Bisque, Brio Tuscan Grill image

not set

Provided by SMDScott

Categories     Soups, Stews and Chili

Time 30m

Yield 6

Number Of Ingredients 14

1/4 cup Unsalted butter (*1/2 stick) unsalted butter
1/2 cup olive oil divided, plus more for garnish
1 tablespoon Garlic chopped
1/4 cup yellow onion chopped
3 tablespoons All-purpose flour
1/2 cup Tomato paste
3/4 cup sweet sherry
3 1/2 cups lobster stock (see note), or fish stock
2 cups Heavy cream
1/4 teaspoon Cayenne , ground
Sea salt
Black pepper ground
6 ounces cooked lobster meat cooked and diced
Parsley

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. Per serving: 454 calories; 42g fat (83 percent calories from fat); 19g saturated fat; 113mg cholesterol; 7g protein; 12g carbohydrate; 3g sugar; 1g fiber; 847mg sodium; 70mg calcium; 334mg potassium. Note: For lobster stock, stir lobster base into warm water as directed on jar; stir until completely dissolved. *At 6 servings only. CAPS IS MY ADDITION! SMDS

Nutrition Facts : Calories 507 calories, Fat 40.8764079874621 g, Carbohydrate 21.1801755508062 g, Cholesterol 94.8387500692438 mg, Fiber 2.92773483722766 g, Protein 9.98303241320698 g, SaturatedFat 16.5864860637264 g, ServingSize 1 1 Serving (201g), Sodium 680.701382258781 mg, Sugar 18.2524407135785 g, TransFat 1.95612733430108 g

LOBSTER BISQUE BRIO TUSCAN GRILL RECIPE - (4.5/5)



Lobster Bisque Brio Tuscan Grill Recipe - (4.5/5) image

Provided by SAEGERMA

Number Of Ingredients 14

1/4 cup Unsalted butter; (*1/2 stick) unsalted butter
1/2 cup olive oil; divided, plus more for garnish
1 tablespoon Garlic; chopped
1/4 cup yellow onion; chopped
3 tablespoons All-purpose flour
1/2 cup Tomato paste
3/4 cup sweet sherry
3 1/2 cups lobster stock; (see note), or fish stock
2 cups Heavy cream
1/4 teaspoon Cayenne; , ground
Sea salt
Black pepper; ground
6 ounces cooked lobster meat; cooked and diced
Parsley

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.

DORIS AND ED'S LOBSTER BISQUE RECIPE - (4.5/5)



DORIS AND ED'S LOBSTER BISQUE Recipe - (4.5/5) image

Provided by á-2003

Number Of Ingredients 35

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Ingredients:
Servings:
16 16
.
.
3 (11 1/3 ounce) cans lobster meat (Must be frozen-the liquid produced when thawed is essential)
3/4 cupunsalted butter
3/4 cupall-purpose flour
1 1/2 teaspoonsfine sea salt
1/2 teaspooncayenne (to taste)
8 cupshalf-and-half
1/4 cupsherry wine, medium-dry such as Sandeman Amontillado

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).

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