Pappadeaux Lobster Bisque Copycat Recipes

PAPPADEAUX CRAWFISH BISQUE

Steps:

• Boil the crawfish in a large pot of water. Drain the crawfish and allow to cool so that they can be handled easily.
• Remove the tail meat and save the head and shells. Place the tail meat in your refrigerator.
• Heat the oil in a Dutch oven or a large saucepan. Add the crawfish heads and shells, paprika, and cayenne, and saute for 5 minutes.
• Add water and bring to a boil. Reduce the heat and simmer for 30 minutes.
• Strain the liquid into a separate pan. Crush the heads and shells to extract any remaining liquid and add that liquid to the pan. Discard the shells.
• Return to the heat and add bell pepper, onion, tomato, tomato paste, and cream. Simmer for 1 hour, stirring frequently.
• Add the brandy and the crawfish meat. Simmer for 10 minutes. Serve hot and enjoy!

LOBSTER BISQUE

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.

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.

LOBSTER BISQUE

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.

PAPPADEAUX CRAWFISH BISQUE

Steps:

• Boil crawfish in a large pot of water.
• Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.
• Heat oil in large sauce pan or Dutch oven.
• Add crawfish shells, paprika and cayenne. Saute 5 minutes.
• Add water and bring to boil. Reduce heat and simmer 30 minutes.
• Strain liquid into another pan.
• Crush shells to remove remaining liquid and add that liquid. Discard shells.
• Return to heat and add onion, bell pepper, tomato paste, cream and tomato.
• Simmer 1 hour, stirring frequently.
• Add brandy and crawfish tail meat. Simmer 10 minutes.
• Serve hot.