LOBSTER BISQUE WITH ARMAGNAC
You are looking at this recipe because you like Lobster Bisque... look no further. This recipe is to die for! It was adapted from a recipe by Darren Lock, chef of The Point, a former Rockefeller lodge high in the Adirondacks. Start preparing the bisque as soon after cutting the lobsters as possible. MAKE AHEAD: The recipe can be made through Step 4 & refrigerated a day. Just rewarm before proceeding. Wine pairing: A dish of this complexity and grace deserves a wine with just as much. Try it with the rich and silky Selbach-Oster Wehlener Sonnenuhr Riesling Spätlese 2001 from Germany. Buy two bottles and save one for 2025.
Provided by NcMysteryShopper
Categories Lobster
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Boil water in a large stock pot.
- Twist claws and tails off lobsters and reserve bodies. Add claws and tails to the boiling water. Simmer tails for 3 minutes, and claws until they turn bright red all over, about 8 minutes. Remove lobster pieces as they finish cooking and place in a large bowl. Reserve the cooking liquid.
- Let the lobster cool slightly. Crack claws and remove the meat from the tails and claws, cover and refrigerate.
- Twist legs off the lobster and cut the bodies into large pieces.
- Heat olive oil in a large enameled cast-iron casserole. Add fennel, celery, carrot, onion, leek and garlic and cook over moderately high heat, stirring frequently, until the vegetables are browned, about 8 minutes.
- Add legs and body pieces to the casserole and cook over high heat, stirring, until shells start to brown, about 8 minutes.
- Sprinkle flour evenly over the shells and stir well. Add tomato paste and cook, stirring, until it starts to brown, about 3 minutes.
- Stir in wine and Armagnac and simmer for 3 minutes.
- Stir in thyme, bay leaf, saffron and the reserved lobster cooking liquid until smooth.
- Simmer broth over low heat, skimming occasionally, for about 1 1/2 hours. Strain broth and press on the solids to extract as much liquid as you can. Return broth to the casserole.
- Add heavy cream to the casserole and simmer for 5 minutes. Season the bisque with salt and pepper.
- Cut reserved tail and claw meat into 1" pieces. Add the meat to the simmering bisque and cook until just heated through, about 1 minute.
- Add a splash of Armagnac to 8 soup plates. Ladle the lobster bisque into the soup plates, garnish with the parsley and serve.
Nutrition Facts : Calories 596, Fat 21.2, SaturatedFat 8.4, Cholesterol 364.2, Sodium 1117.4, Carbohydrate 21.6, Fiber 3.4, Sugar 3.4, Protein 67.2
LOBSTER BISQUE
Provided by Tyler Florence
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Dispatch the lobsters by plunging a sharp knife directly behind its head. Cut the lobster in half lengthwise; make sure to collect the juices that will run out. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard them; cut the body into pieces. Alternately, you can have your fishmonger do this.
- Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm.
- Meanwhile, heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque.
- To serve, ladle the bisque into warmed soup bowls. Top with the Grilled Brie and Tomato, if desired.
- Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.
- Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.
- Yield: 6 servings
LOBSTER BISQUE
Provided by Bobby Flay
Categories appetizer
Time 3h15m
Yield About 20 servings
Number Of Ingredients 12
Steps:
- Fill large stockpot with water and bring to a boil. There should be enough water to cover lobsters completely when immersed. Place live lobsters in boiling water head first to minimize splashing. When water re-boils, turn down the heat, and simmer for 20 minutes. Do not overcook lobsters. Remove lobsters from the pot using tongs; save all the water in stockpot as this is now a flavorful stock to be re-used.
- Place 10 cups of stock in a clean stockpot and put on low heat. Clean claws and tails of lobsters and reserve meat, legs, and swimmerets. After lobsters are cleaned, place shells in stockpot with 10 cups of stock. Cut bodies in quarters and place in stockpot, making sure to include all roe and tomalley in pot. Add 1 cup tomato paste and simmer on low heat for 1 1/2 hours, stirring occasionally. Be careful not to have heat so high as to burn stock. Pour entire contents of pot through sieve into clean stockpot; this should now be 8 cups of glorious red stock.
- Place onions, celery, carrots, thyme, parsley and saffron in a large saute pan, add 4 cups stock from original stock pot and put on high heat for 30 minutes, stirring every 5 minutes. Add 1/2 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes, stirring every 5 minutes. Press entire contents of saute pan through sieve into stockpot of 8 cups previously made stock.
- To finish Bisque, put pot on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.
- If you prefer your bisque to be thicker, you may add more cornstarch, or perhaps, flour, but have found the bisque thickens nicely over low heat, and additional cornstarch or flour takes away from the wonderful flavor.
- Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque. Garnish with legs and swimmerets around the bowl and one parsley leaf in center, if desired.
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
A quick and easy homemade lobster stock is the base for this rich, creamy soup. Each bowl is finished with buttery, succulent lobster meat and delicate fennel fronds.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h45m
Number Of Ingredients 21
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.
LOBSTER BISQUE
My grandmother would make lobster bisque all the time, so it's always been a comforting recipe to me. If you don't care to cook live lobsters, they can usually cook it where you buy them. Just be sure to tell them to keep the shells; they are key to this delicious soup! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 2 quarts.
Number Of Ingredients 14
Steps:
- In a Dutch oven, add 2 inches of water; bring to a rolling boil. Add lobsters, cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices. , In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids. , Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional black pepper and parsley.
Nutrition Facts : Calories 373 calories, Fat 26g fat (17g saturated fat), Cholesterol 127mg cholesterol, Sodium 942mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
QUICK LOBSTER BISQUE
Adjust the spices to suit your individual likes. You may also substitute cream for part of the half-and-half. Chicken stock will work if you can't get lobster stock.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 426.8 calories, Carbohydrate 13.1 g, Cholesterol 148 mg, Fat 34.4 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 21.2 g, Sodium 683.1 mg, Sugar 1.2 g
More about "lobster bisque with armagnac recipes"
LOBSTER BISQUE WITH ARMAGNAC RECIPE - DARREN LOCK
From foodandwine.com
Servings 8
- In a large stockpot, bring the water to a boil. Twist the claws and tails from the lobster bodies and set aside the bodies. Add the claws and tails to the boiling water. Simmer the tails until just cooked, about 3 minutes, and the claws until they turn bright red all over, about 8 minutes; transfer the pieces to a large bowl as they are done and reserve the cooking liquid. Let the lobster cool slightly. Crack the claws; remove the meat from the tails and claws, then cover and refrigerate.
- Twist the legs from the lobster bodies and cut the bodies into large pieces. Heat the olive oil in a large enameled cast-iron casserole. Add the fennel, celery, carrot, onion, leek and garlic and cook over moderately high heat, stirring frequently, until the vegetables are browned, about 8 minutes.
- Add the lobster legs and body pieces to the casserole and cook over high heat, stirring, until the shells start to brown, about 8 minutes. Sprinkle the flour evenly over the shells and stir well. Add the tomato paste and cook, stirring, until it starts to brown, about 3 minutes. Stir in the wine and Armagnac and simmer for 3 minutes. Stir in the thyme, bay leaf, saffron and the reserved lobster cooking liquid until smooth.
- Simmer the broth over low heat, skimming occasionally, until very flavorful, about 1 1/2 hours. Strain the broth through a coarse sieve, pressing on the solids to extract as much liquid as possible. Return the broth to the casserole.
LOBSTER BISQUE WITH COGNAC CREME - WANDERSPICE
From wanderspice.com
EASY HOMEMADE LOBSTER BISQUE - SPEND WITH PENNIES
From spendwithpennies.com
RESTAURANT QUALITY LOBSTER BISQUE - SWEET & SAVORY
From sweetandsavorybyshinee.com
BEST LOBSTER BISQUE RECIPE - HOW TO MAKE LOBSTER BISQUE
From delish.com
LOBSTER BISQUE WITH TARRAGON AND COGNAC - ONLINE CULINARY SCHOOL
From onlineculinaryschool.net
LOBSTER BISQUE EN CROUTE | BCLIQUOR
From bcliquorstores.com
LOBSTER BISQUE - IGA
From iga.net
BEST COOKING CARROT RECIPES: LOBSTER BISQUE WITH ARMAGNAC
From worldbestcarrotrecipes.blogspot.com
EASY LOBSTER BISQUE - CAFE DELITES
From cafedelites.com
SIMPLIFIED LOBSTER BISQUE | RICARDO
From ricardocuisine.com
LOBSTER BISQUE - A FRENCH SOUP BEST SERVED AS A STARTER | GREEDY …
From greedygourmet.com
LOBSTER BISQUE WITH ARMAGNAC RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LOBSTER BISQUE I BEST RECIPES
From recipesforweb.com
RECIPES FOR LOBSTER BISQUE WITH ARMAGNAC
From cooktime24.com
RECIPES USING LOBSTER BISQUE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LOBSTER BISQUE FLAVORED WITH ARMAGNAC RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LOBSTER BISQUE RECIPE - MARY-FRANCES HECK | FOOD & WINE
From foodandwine.com
LOBSTER BISQUE WITH ARMAGNAC | RECIPE | SEA FOODELICIOUS
From seafoodelicious.wordpress.com
LOBSTER BISQUE THAT WILL MAKE YOUR GUESTS BEG FOR MORE
From amazingribs.com
LOBSTER BISQUE WITH ARMAGNAC RECIPE - WEBETUTORIAL
From webetutorial.com
CLASSIC FRENCH LOBSTER BISQUE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE THE BEST LOBSTER BISQUE - TASTE OF HOME
From tasteofhome.com
LOBSTER BISQUE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
LOBSTER BISQUE WITH ARMAGNAC RECIPE | RECIPE | LOBSTER BISQUE, …
From pinterest.com
LOBSTER BISQUE RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
LOBSTER BISQUE WITH ARMAGNAC RECIPE | RECIPE | LOBSTER BISQUE, …
From pinterest.com
HOW TO MAKE THE BEST-EVER LOBSTER BISQUE - HOW TO FEED A LOON
From howtofeedaloon.com
LOBSTER BISQUE WITH COGNAC - QUALITY FOOD AND DRINK
From qualityfoodanddrink.com
LOBSTER BISQUE | GIMME SOME OVEN
From gimmesomeoven.com
RESTAURANT QUALITY LOBSTER BISQUE RECIPE
From thestayathomechef.com
RECIPE: EASY LOBSTER BISQUE FOR TWO | KITCHN
From thekitchn.com
BEST LOBSTER BISQUE (STREAMLINED, MAKE AHEAD, STEP BY STEP PHOTOS)
From carlsbadcravings.com
THE BEST EASY LOBSTER BISQUE - SWEET CS DESIGNS
From sweetcsdesigns.com
CLASSIC CREAMY LOBSTER BISQUE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LOBSTER AND CORNISH CRAB BISQUE - GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
LOBSTER BISQUE WITH COGNAC - COOKSTR.COM
From cookstr.com
LOBSTER BISQUE | GOURMET TRAVELLER
From gourmettraveller.com.au
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 »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #bisques-cream-soups #soups-stews #seafood #american #dinner-party #holiday-event #easter #lobster #christmas #thanksgiving #shellfish #4-hours-or-less
You'll also love