LOBSTER BISQUE
I can't remember where the original recipe came from, but I have worked on this for some time and it is so good. Simple, quick and yummy. You can substitute crawfish or shrimp for the lobster.
Provided by HeidiSue
Categories Lobster
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 16
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.
PERFECT LOBSTER BISQUE
This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.
Provided by LAURA_G123
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 4.7 g, Cholesterol 66.2 mg, Fat 13.1 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 8 g, Sodium 553.6 mg, Sugar 1 g
SHORESIDE LOBSTER BISQUE
This decadent, rich lobster bisque requires some effort to make, but it is worth every minute! Serve this soup with a buttered crouton and a dollop of creme fraiche.
Provided by Tracy K
Categories Lobster
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Bring large pot of water to boil.
- Add lobsters head first and boil until cooked through, about 8 minutes.
- Using tongs, transfer lobsters to large bowl.
- Reserve 2 cups cooking liquid.
- Cool lobsters.
- Working over large bowl to catch juices, cut off lobster tails and claws.
- Crack tail and claw shells and remove lobster meat.
- Coarsely chop lobster meat; cover and chill.
- Coarsely chop lobster shells and bodies; transfer to medium bowl.
- Reserve juices from lobster in large bowl.
- Heat olive oil in heavy large pot over high heat.
- Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes.
- Add onion and next 8 ingredients (celery through peppercorns).
- Mix in brandy and Sherry.
- Boil until almost all liquid has evaporated, about 4 minutes.
- Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices.
- Simmer 1 hour.
- Strain soup through sieve set over large saucepan, pressing firmly on solids.
- Whisk tomato paste into soup.
- Simmer until soup is reduced to 3 cups, about 15 minutes.
- (Can be prepared 1 day ahead. Cover and refrigerate.) Add cream to soup and simmer 5 minutes.
- Dissolve cornstarch in 1 tablespoon water.
- Add to soup and boil until slightly thickened, about 2 minutes.
- Mix lobster meat into soup and stir to heat through.
- Ladle soup into bowls.
Nutrition Facts : Calories 649.9, Fat 21.8, SaturatedFat 8.8, Cholesterol 331.4, Sodium 1487.8, Carbohydrate 19.9, Fiber 2.4, Sugar 5.5, Protein 46.4
SPECIAL LOBSTER BISQUE
This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.
Provided by Tara Edwards
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 13.7 g, Cholesterol 94.3 mg, Fat 17.3 g, Fiber 0.6 g, Protein 16.7 g, SaturatedFat 10.5 g, Sodium 842.1 mg, Sugar 7.9 g
CREOLE SHRIMP AND LOBSTER BISQUE
I watched Paula make this on TV today- Boy does it look good. If lobster is not affordable, you might substitute with canned crab, extra shrimp or as a last resort imitation crab meat.
Provided by cookiedog
Categories Lobster
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Remove lobster meat from shell; coarsely chop and set aside.
- In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.
- Stir in flour, and cook for 2 minutes.
- Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
- Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
- Meanwhile cut out the center portion of a round loaf of bread. Brush with olive oil and place on a sturdy cookie sheet. Bake at 350F for about 15 minutes to seal bowl.
- Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
- Serve immediately.
LOBSTER BISQUE (SOUTH BEACH DIET PHASE 2)
Make and share this Lobster Bisque (South Beach Diet Phase 2) recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Lobster
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat oil over medium heat. Add onion, celery, thyme, salt and pepper; cook until softened about 7 minutes.
- Stir in whole wheat flour; cook stirring occasionally until lightly browned, about 3 minutes.
- Stir in chicken broth, tomato puree, and sherry; bring to a simmer, reduce heat to low, cover and cook for 10 minutes.
- Add lobster and simmer, covered, until lobster is opaque, about 6 minutes. Stir in milk, plum tomato, parsley, paprika, and hot pepper sauce; bring to a simmer and sevre hot.
RED LOBSTER LOBSTER BISQUE
This is from the Red Lobsters. They were nice enough to give me the recipe. - The best of the ocean - and the kitchen - fits in one little bowl. As rich and delicious as lobster can be, it's a bisque that beats all.
Provided by Starfire aka Wendy
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
BOB'S LOBSTER BISQUE
I wanted to make something that would impress my dinner guests. And this is what I came up with. Everyone was very impressed and wanted more.
Provided by Bob Pope
Categories < 60 Mins
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- 1 Melt Butter in a large saucepan over medium-low heat. Add the mushrooms, onion, and carrot. Cook until Tender, about 10 minutes. Stir in the chicken broth, tomato paste, and season with the salt, cayenne pepper. Bring to a boil, then simmer for 10 minutes.
- 2 Pour the vegetable and broth mixture into a food processor, and add 1/4 cup of the lobster meat. Process until smooth. Return to the saucepan, and stir in the heavy cream, white wine, and the remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
Nutrition Facts : Calories 229.5, Fat 19.9, SaturatedFat 12.2, Cholesterol 71.3, Sodium 423.8, Carbohydrate 5.1, Fiber 0.6, Sugar 2.2, Protein 3.5
LOBSTER BISQUE
This recipe is based on the one from "The Silver Palate" cookbook by Julee Rosso & Sheila Lukins. They say, "Lobster Bisque is one of those extravagant and quintessential soups that must be prepared with tender loving care. Our version is made in the basic classical French tradition, though we've managed to eliminate a few of the time-consuming steps without sacrificing flavor. Savor this rich and soothing blend on a very special occasion." We would have lobsters on New Years Eve, then I would make the bisque on NY day.
Provided by WorkingMom2three
Categories Lobster
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the water in a large stock pot to boiling. Drop in the lobsters and cook covered for 12 minutes. Remove the lobsters from the pot; reserve 4 cups of the water. Let the lobsters cool.
- When the lobsters are cool enough to handle, crack the shells and remove all the lobster meat. Finely dice the meat and set aside. Reserve the shells.
- Melt half the butter in a large skillet over medium heat. Add the lobster shells and pour in the Cognac. Heat until the Cognac is warm, then flame it with a match. When the flames subside, stir in 1/2 cup shallots, the garlic, tomato paste, wine, reserved cooking liquid, the tarragon, thyme, red pepper flakes, and bay leaves. Simmer uncovered for 30 minutes. Strain through a sieve into a bowl.
- Melt the remaining 3 tablespoons butter in a stock pot over medium-high heat. Add 3 tablespoons shallots and sauté 2 minutes. Add the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the strained lobster stock; whisk until well blended. Whisk in the milk and cream and heat over medium heat until hot. Season to taste with salt and pepper.
- Whisk the egg yolks together in a small bowl. Whisk in 1/2 cup of the hot soup and then return to the pot; whisk until thoroughly blended. Stir in the reserved lobster meat. Heat for several minutes and serve immediately.
Nutrition Facts : Calories 439, Fat 28.1, SaturatedFat 17.1, Cholesterol 204.4, Sodium 385.6, Carbohydrate 15.9, Fiber 0.5, Sugar 2, Protein 14.5
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
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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