SHERRIED LOBSTER BISQUE
Make and share this Sherried Lobster Bisque recipe from Food.com.
Provided by seahorse73
Categories Lobster
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan, melt the butter, add the celery, onion, thyme, red pepper flakes and lemon zest.
- Cook until vegetables are softened, about 20 minutes.
- Gradually stir in broth and half and half.
- When warm, stir in cornstarch.
- Heat on medium until bubbly and thick, about 10 minutes.
- Add the cooked lobster, sherry, salt and pepper.
- Garnish with red pepper slivers.
Nutrition Facts : Calories 364.2, Fat 19.5, SaturatedFat 11.6, Cholesterol 160.7, Sodium 736.5, Carbohydrate 14, Fiber 1.6, Sugar 3.1, Protein 26.2
LOBSTER STEW
Steps:
- In a medium-size deep skillet or heavy saucepan, cook the onion in the butter over medium heat until softened and translucent, about 3 minutes. Add the cooked lobster meat and toss to coat with the butter. Pour in the sherry and bring to a boil. Add the lobster stock, if you have it, and boil until the liquid is reduced by half. Add the light cream and paprika. Season with salt and pepper, to taste. Bring just to a boil. Immediately ladle into soup plates and garnish with the chives. Serve at once.
LOBSTER THERMIDOR
There are at least two schools of thought when it comes to lobster thermidor. One insists on a béchamel base; the other employs an egg-yolk sauce, a loose savory custard of sorts. I think béchamel is wonderful in dishes like lasagna. In lobster thermidor, though, I like a lighter, more flavorful sauce that complements rather than overwhelms the shellfish. Note that you could use brandy or cognac instead of sherry, if you like.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set the lobsters back-side up on a cutting board. Remove the claws, then cut each lobster in half beginning at the top of the head and cutting all the way to the tail. Remove the tail meat gently and clear and discard the innards from the head, taking care to keep the head and legs intact. Crack each claw and remove the meat. Cut the reserved lobster meat into 1/2-inch pieces.
- Heat the cream in a small saucepan over low heat until warm; keep warm.
- Position an oven rack 6 inches from the broiler and preheat the broiler.
- Heat the butter in a medium saucepan over medium-low heat until the butter melts and any foam disappears. Add the lobster pieces, mustard powder, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper and reduce the heat to low. Cook, stirring, for 1 minute. Add 1 tablespoon of the sherry and 1/4 cup of the warm cream and simmer until the cream is reduced by about half, about 5 minutes.
- Whisk together the egg yolks and remaining tablespoon of sherry in a small bowl. Slowly whisk in the remaining 1/2 cup warm cream to the bowl with the yolk mixture, then transfer the mixture to the same saucepan that held the cream. Cook over very low heat, whisking constantly, until the mixture thickens slightly like loose pudding and coats the back of a spoon, 2 1/2 to 3 1/2 minutes. Stir in the tarragon, then add this mixture to the lobster mixture. Stir to combine.
- Arrange the lobster shells with their cut sides up on a baking sheet. Spoon the lobster mixture into the shells. Top with the Gruyere. Broil the lobsters until the filling is golden brown, about 5 minutes. Serve with any extra sauce on the side.
LOBSTER SHERRY BISQUE
I really don't remember where I got this recipe. But I know I have had it for a very long time. I find it the most richest Lobster Bisque I have tried. To serve I swirl a little bit of sherry or brandy on top..absolutely wonderful. It is a lot of work to do but I find it so worth it. I have made it so many times that I really don't find it too time consuming.....just so worth the compliments that come with it. Time stated does not include cooking lobster if you get fresh. Personally I buy it cooked for me at the Market.
Provided by FrenchBunny
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Remove all the meat from the cooked lobster shells. Keep lobster shells and cut them up small using good kitchen scissors. Roughly cut up lobster into bite size pieces and keep chilled.
- Heat a medium size saute pan and add the butter over high heat. When hot add lobster shells, lower heat to medium low and cook for around 5 minutes, stirring constantly. Add the minced onion, carrot, celery and garlic. Sprinkle in the flour and cook for 2 - 3 minutes.
- Transfer everything into a large saucepan. Deglaze the empty saute pan with the sherry. Then add sherry with the pan drippings to the large saucepan. Heat the mixture over a low heat and slowly add the lobster stock until the bisque thickens. Add the tomato paste, bay leaf, thyme, paprika and heavy cream, and let simmer for 5 minutes. Let cool a bit.
- Pass the soup through a fine sieve. Sometimes needed to do twice to catch all the shells. Put the liquid back into a saucepan and over a gentle heat re warm. Taste for seasonings of salt or pepper. Add the lobster meat, but be real careful not to cook them.
- Serve in bowls each with a bit of lobster in it. Absolutely divine with the brandy or sherry drizzled over.
Nutrition Facts : Calories 784.5, Fat 56.4, SaturatedFat 34.9, Cholesterol 264.8, Sodium 329.5, Carbohydrate 16.6, Fiber 1.4, Sugar 4, Protein 17.9
SHERRIED LAMB CHOPS
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim as much fat as possible off the lamb chops. If there is meat on the loose ends of the chops, roll them up and secure to the eye of the chop with a toothpick. Otherwise cut these tails off. Dust chops lightly with flour seasoned with salt and pepper
- Heat olive oil in a heavy skillet large enough to hold the chops in a single layer. Over high heat lightly and quickly brown the chops on both sides. Remove them and cover to keep warm.
- Lower heat to medium, add the pepper and onions and saute until tender. Add the garlic and saute for another minute or two but do not allow the garlic to brown. Stir in the sherry, tomatoes and lemon juice. Bring to a simmer. Season to taste with salt and pepper.
- Return chops to the pan and cook over medium heat, basting constantly with the sauce, until cooked as desired. For medium-rare chops, the cooking time is no more than about three minutes. The tops will be medium in about five minutes and well done in seven to eight minutes. For well-done chops the pan should be covered so too much of the sauce does not evaporate.
- Sprinkle with parsley and olives, garnish with lemon wedges and serve.
Nutrition Facts : @context http, Calories 984, UnsaturatedFat 44 grams, Carbohydrate 14 grams, Fat 86 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 36 grams, Sodium 923 milligrams, Sugar 5 grams
LOBSTER BISQUE FROM SCRATCH
Can a soup be decadent? This lobster bisque from scratch is probably as close as it gets. Creamy, subtly sweet broth and lumps of buttery lobster meat give this soup a warming, filling richness that is perfect for a cold winter day. Garnish with chives.
Provided by Brian Genest
Time 2h
Yield 10
Number Of Ingredients 19
Steps:
- Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.
- Melt butter in another pot over medium heat. Add onion, carrots, and celery. Saute until fragrant, 3 to 4 minutes. Add garlic and saute, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.
- Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.
Nutrition Facts : Calories 632.9 calories, Carbohydrate 18 g, Cholesterol 192.8 mg, Fat 55.4 g, Fiber 1.2 g, Protein 16.4 g, SaturatedFat 34.5 g, Sodium 1086.6 mg, Sugar 1.9 g
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