Sherriedlobster Recipes

STEAMED LOBSTER

Steamed Lobster image

Provided by Tyler Florence

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 live lobsters (1 1/2 pounds each)
2 lemons, halved, plus more for serving
1 tablespoon sea salt
Lemon-Caper Mayonnaise, recipe follows
3 cups mayonnaise
4 garlic cloves, coarsely chopped
2 lemons, juiced
3 tablespoons capers, drained and coarsely chopped
2 handfuls chopped flat-leaf parsley
Sea salt and freshly ground black pepper

Steps:

Fill a large steamer or soup pot, with about 2 inches of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Bring to a boil over medium heat.
Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until they turn bright red, about 15 minutes. Remove the lobsters from the pot and cool to room temperature, and then chill thoroughly before cracking open. Serve with lemon wedges and Lemon-Caper Mayonnaise as part of a raw shellfish bar.
Combine all ingredients in a mixing bowl and blend with a wooden spoon to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with steamed lobster and poached shrimp.
Yield: 3 cups

LOBSTER SHERRY BISQUE

Lobster Sherry Bisque image

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

Ingredients

2 cooked lobsters (1 lb each with shell)
4 tablespoons unsalted butter
1 medium onion (Minced)
1 large carrot (Minced)
1 stalk celery (Minced)
1 teaspoon garlic (Chopped)
2 tablespoons flour
1/2 cup dry sherry
1 cup lobster stock
1 tablespoon tomato paste
2 bay leaves
1 sprig fresh thyme
1/4 teaspoon paprika
2 cups heavy cream
salt (optional)
pepper (optional)
1/4 cup brandy or 1/4 cup sherry wine

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 LOBSTER BISQUE

Sherried Lobster Bisque image

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

Ingredients

3 tablespoons butter
6 stalks celery, chopped
1 yellow onion, chopped
1/4 teaspoon dried thyme
1/2 teaspoon dried red pepper flakes
1 tablespoon lemon, zest of
1 1/3 cups chicken broth
2 tablespoons cornstarch, dissolved in cold water (or no starch)
1 1/3 cups half-and-half
1 lb lobster meat, cooked
2 tablespoons dry sherry
salt and pepper
1 tablespoon red sweet bell pepper, slivers

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

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