Lobster Green Chile Bisque Wtoasted Corn Relish Recipes

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LOBSTER AND GREEN CHILE BISQUE



Lobster and Green Chile Bisque image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 27

3 tablespoons unsalted butter
1 medium Spanish onion, coarsely chopped
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
3 cloves garlic, finely chopped
2 (1 1/2 pound) live lobsters
1/2 cup water, plus 3 cups
1/4 cup dry sherry
2 cups white wine
8 sprigs parsley
8 sprigs cilantro
1 bay leaf
8 white peppercorns
2 roasted poblano peppers, peeled, seeded and pureed
Salt
2 cups heavy cream
1 cup milk
2 tablespoons honey
Freshly ground white pepper
Toasted Corn Relish, recipe follows
2 ears fresh corn, silks removed and ears soaked in cold water for 5 minutes
1/4 cup finely diced red onion
1 roasted poblano, peeled, seeded and finely diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 tablespoons finely chopped fresh tarragon
Salt and freshly ground pepper

Steps:

  • Heat butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color.
  • Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables. Add 1/2-cup water and cover the pan with a lid for 4 minutes. Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.
  • Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames subside, add the wine and reduce by half. Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.
  • Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat. Place the cream and milk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish.
  • Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husk for 15 to 20 minutes.
  • Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste.

LOBSTER CORN BISQUE



Lobster Corn Bisque image

I have several friends who hold soup parties in the fall. This is one you can use to impress your friends, and it's quite easy.

Provided by DrBuzzetta

Categories     Potluck

Time 1h5m

Yield 5-6 quarts, 12 serving(s)

Number Of Ingredients 17

1/4 cup unsalted butter
1/4 cup extra virgin olive oil
2 stalks celery, chopped including leaves
7 -8 garlic cloves, minced
1 large yellow onion, chopped
2 medium shallots, chopped
2 tablespoons salt
1 teaspoon ground cayenne pepper
1 cup sweet marsala wine
3 1/2 cups water
2 tablespoons lobster base, Superior Touch, Better Than Bouillon, Lobster Base
2 cups frozen corn
2 bay leaves
6 cups half-and-half
1 quart heavy cream
1 bunch green onion, chopped
1 lb cooked lobster meat or 1 lb crabmeat

Steps:

  • Melt butter and olive oil in a stock pot over medium heat; add celery, garlic, onions, shallots, salt, and cayenne pepper.
  • Cook and stir for 5 minutes to release juices and soften vegetables - make sure garlic doesn't brown or the flavor may be bitter.
  • In a blender, add Marsala wine, lobster base, and 1 cup of the water; and blend.
  • Add the sauteed vegetables to the blender and puree until smooth.
  • Pour blender contents back into stock pot, and add remaining 2 1/2 cups water, bay leaves, and corn.
  • Bring to a boil.
  • Add the cream and half and half, and simmer for 20-30 minutes - try to keep it from boiling; you want a gentle simmer.
  • Add green onions and lobster/crab meat, and simmer for 10 more minutes.
  • Serve with oyster crackers and enjoy.
  • I will put this in a 6 quart crock pot to bring it to soup parties or potlucks.

Nutrition Facts : Calories 593.4, Fat 52.2, SaturatedFat 30.1, Cholesterol 218.8, Sodium 1438.8, Carbohydrate 16.9, Fiber 1.3, Sugar 1.4, Protein 13.8

ROASTED CORN RELISH



Roasted Corn Relish image

This relish combines several different sweet grilled vegetables (corn, bell peppers, green onions) with cilantro, chiles and lime. Adapted from a recipe by Joshua Bousel at Serious Eats. http://bit.ly/oYPpNr

Provided by DrGaellon

Categories     Corn

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

3 ears corn, husks and silks removed
1 tablespoon unsalted butter
1 jalapeno pepper
1 medium red bell pepper
6 green onions
1/4 cup finely chopped fresh cilantro
1 teaspoon lime zest
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon cumin
kosher salt
fresh ground black pepper

Steps:

  • Prepare a hot charcoal grill or preheat gas grill to high. Cover and preheat grill grate for 5 minutes.
  • Lightly butter each ear of corn, then season with salt and pepper. Wrap each ear in aluminum foil.
  • Clean and oil the grill grate. Place the corn, red pepper, and jalapeno on the grill and cover. Grill red pepper and jalapeno until they start to blister, but not blacken, on each side. Grill corn until it's lightly charred all over. Remove pepper, jalapeno, and corn to a cutting board as they are done.
  • Brush green onions lightly with oil and place on the grill. Cook until softened and lightly browned on both sides. Remove to cutting board.
  • In a medium bowl, cut kernels off each ear of corn. Remove seeds and ribs from jalapeno and red pepper, then dice and add to bowl with corn. Thinly slice green onions and add to corn and peppers along with cilantro, lime juice, lime zest, sugar, chili powder, and cumin. Stir to combine. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator.

Nutrition Facts : Calories 65.8, Fat 2.2, SaturatedFat 1, Cholesterol 3.8, Sodium 6.2, Carbohydrate 11.5, Fiber 1.8, Sugar 3.2, Protein 1.9

CORN & LOBSTER BISQUE RECIPE - (4.1/5)



CORN & LOBSTER BISQUE Recipe - (4.1/5) image

Provided by LisaRich

Number Of Ingredients 20

Corn and Lobster Bisque
Adapted from Prime Time Emeril, by Emeril Lagasse, William Morrow Publishers, New York, 2001
Emeril Live : Episode FLEML-172F
Corn and Lobster Bisque
3 tablespoons vegetable oil
3 tablespoons bleached all-purpose flour
1/2 cup minced yellow onions
1 cup corn kernels (from 2 ears corn)
2 tablespoons minced shallots
2 tablespoons minced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon cayenne
1 cup fish stock or water
2 bay leaves
2 cups milk
2 cups heavy cream
1 teaspoon crab boil, optional (recommended: Zatarain's Concentrated Crab and Shrimp Boil)
1/2 pound cooked lobster meat, diced (from a 1 1/2 pound lobster)
1/4 cup minced green onions (green part only)

Steps:

  • Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes. Add the onions, corn, shallots, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes. Stir in the lobster meat and green onions and simmer for 5 minutes. Remove and discard the bay leaves. Ladle into shallow soup cups or bowls and serve hot. Yield: 4 to 6 servings Prep Time: 15 minutes Cook Time: 50 minutes

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