Red Lobster Lobster Bisque Recipes

LOBSTER BISQUE LIKEN TO RED LOBSTER'S RECIPE - (4/5)

Steps:

• Prepare lobster by cutting in half lengthwise through the head and body first. Remove tail halves, and claw and knuckle sections. These are the sections with the meat for the bisque. Cut the body into two-inch pieces. Heat oil on medium high heat in a four-quart stock pot and add the chopped onions, garlic, shallots, carrots, celery and all of the lobster. Cook on medium to medium-high heat, stirring continually for 10-12 minutes or until the lobster shells start to turn red. Remove just the lobster pieces that contain meat and let cool for ten minutes. Deglaze the pan with the sherry. Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree. Cook, stirring for another 5 minutes. Place the water and heavy cream into the pot and bring to a boil. Remove lobster meat from cooled lobster and reserve for the final presentation. Add the remaining shells to the creamy stock. Let simmer and reduce by 25 percent. In a separate three-to-four-quart pot, melt butter on medium heat. Stir in flour with a wire whisk to make a roux. Lower heat and slowly cook the flour and butter for about five minutes. The roux should be blond in color and have a buttery aroma. When the creamy stock is reduced, strain into the pot with the roux, and whip with a wire whisk. Discard the shell and vegetable mixture. Chop the lobster meat into half-inch pieces and stir into bisque. Salt and pepper to taste. Portion bisque into your favorite cup or bowl, and garnish with chopped chives. Chef's Tip: Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.

RED LOBSTER® CHEDDAR BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a baking sheet.
• Combine flour, Cheddar cheese, baking powder, salt, and garlic powder in a bowl.
• Combine milk, 1/3 cup butter, and egg in a separate bowl. Mix into the flour mixture until chunky; be careful not to over-mix the batter.
• Drop batter by tablespoonfuls onto the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Brush melted butter on top and continue baking until golden brown, about 5 minutes more.

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.

"RED LOBSTER" LOBSTER BISQUE

Steps:

• Preparation: Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat. Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes. Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes. Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells. Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter. Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes. Add the cognac (or brandy) and cook until the alcohol has evaporated. Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma. Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn. Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount. Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving. Chef's Tip: Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic lobster bisque recipe. Beverage suggestions: Chardonnay, Cambria Katherine's Vineyard

RED LOBSTER LOBSTER BISQUE

Steps:

• Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
• Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
• Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
• Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
• Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
• Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
• Add the cognac (or brandy) and cook until the alcohol has evaporated.
• Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
• Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
• Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
• Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.
• Chef's Tip:.
• Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.

RED LOBSTER LOBSTER BISQUE RECIPE

Steps:

• Place water, white wine and fish stock into a wide, deep pot or a Dutch oven.
• Place on stovetop over high heat and bring to a boil.
• Place lobsters, topside down, in broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
• Remove lobsters from broth and put them to side. When lobsters are cool enough to handle, begin removing meat from shell, dicing pieces into 1/2inch cubes. Store lobster meat in refrigerator until later.
• Place lobster shells back into broth, reduce heat to a simmer and cook uncovered for 20 minutes.
• Strain broth through a sieve into a container and store in refrigerator until later. Discard lobster shells.
• Put your pot or Dutch oven back on stove over medium heat.
• Pour in melted butter.
• Once butter is heated up, add onions, carrots, celery and garlic. Saute for 3 to 4 minutes.
• Add cognac or brandy. Cook until alcohol has evaporated.
• Mix in flour, stirring with a heavy gauge spatula or spoon until mixture is blond in color and has a buttery aroma.
• Mix diced tomatoes, paprika, thyme and ground pepper with cold broth from refrigerator.
• Then, pour broth slowly into butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
• Remove bisque from heat.
• Blend small amounts of bisque in blender and then puree. Puree all of bisque and pour pureed bisque back into pot with remaining amount.
• Add chopped lobster meat and heavy cream. Heat to desired temperature. If soup is too thick, thin it by adding milk or water prior to serving.
• Serve hot.