Mock Lobster Bisque Recipes

PERFECT LOBSTER BISQUE

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.

MOCK LOBSTER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine the melted butter, paprika, salt and pepper.
• Place the fish fillets on a non-stick or parchment lined baking sheet. Brush the fillets evenly with the butter mixture and sprinkle the bread crumbs over the tops of each fillet.
• Bake in the preheated oven for 15 to 20 minutes or until the fish flakes easily with a fork.

MOCK LOBSTER

Steps:

• Cut fillets into 2-in. x 2-in. pieces; place in a large skillet. Cover with water. Add salt and seafood seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain. , Cover with cold water. Add vinegar and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until fish flakes easily with a fork. Drain. Serve with melted butter and lemon.

LOBSTER BISQUE

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 WITH ARMAGNAC

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.

SPEEDY LOBSTER BISQUE

Steps:

• Melt margarine in 3qt saucepan over low heat. Cook onion in butter, stirring occassionally, until tender.
• Stir in flour, parsley, salt, and pepper. Cook, stiring constantly with whisk, until mixture is bubbly; remove from heat.
• Stir in milk, broth and cream. eat to boiling, whisking constantly. Boil and stir 1 minute.
• Stir in lobster. Heat to boiling; reducee heat. Simmer about 3 minutes, stirring frequently, until lobster is white.
• **Have a favorit fish other than lobster? Us that instead.