Spinach Lobster Bisque Recipes

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EASY SPINACH BISQUE



Easy Spinach Bisque image

Not only is this soup healthy and filling, it's easy to prepare and elegant besides.-Patricia Tuckwiller, Lewisburg, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5-6 servings.

Number Of Ingredients 10

1/2 cup chopped onion
2 tablespoons butter
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/8 teaspoon ground nutmeg
2-1/2 cups milk
1 cup water
3/4 cup cubed process cheese (Velveeta)
1 package (10 ounces) frozen chopped spinach, thawed and drained
Oyster crackers, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and nutmeg until blended. Gradually whisk in milk and water. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat to medium; add the cheese and stir until melted. Stir in the spinach; heat through. Serve with oyster crackers if desired.

Nutrition Facts : Calories 184 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 488mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.

SPINACH BISQUE



Spinach Bisque image

When my grandchildren were only 3 years old, they tried this "yummy" soup at a local restaurant and fell in love with it, so I immediately asked for the recipe. They still call it "Yummy Soup".

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 9

5 packages (10 ounces each) frozen chopped spinach, thawed and well drained
3 cups half-and-half cream
3 packages (8 ounces each) cream cheese, cubed
1 can (14-1/2 ounces) chicken broth
1 cup shredded cheddar cheese
3/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a Dutch oven or soup kettle, combine spinach and cream. Cover and cook over medium-low heat until heated through. Add remaining ingredients. Cook, uncovered, stirring constantly, until cheese is melted and soup is hot.

Nutrition Facts :

LOBSTER BISQUE



Lobster Bisque image

Provided by Bobby Flay

Categories     appetizer

Time 3h15m

Yield About 20 servings

Number Of Ingredients 12

4 (1 1/2-pound) lobsters
1 1/2 cups tomato paste
1 1/2 cups coarsely chopped onion
1 1/2 cups coarsely chopped celery, including leaves
1 1/2 cups coarsely chopped carrot
1 sprig thyme
3 sprigs flat-leaf parsley, plus extra, for garnish
1/2 teaspoon saffron
6 cups heavy cream
1 cup cream sherry
2 tablespoons freshly ground black pepper
1/4 cup cornstarch

Steps:

  • Fill large stockpot with water and bring to a boil. There should be enough water to cover lobsters completely when immersed. Place live lobsters in boiling water head first to minimize splashing. When water re-boils, turn down the heat, and simmer for 20 minutes. Do not overcook lobsters. Remove lobsters from the pot using tongs; save all the water in stockpot as this is now a flavorful stock to be re-used.
  • Place 10 cups of stock in a clean stockpot and put on low heat. Clean claws and tails of lobsters and reserve meat, legs, and swimmerets. After lobsters are cleaned, place shells in stockpot with 10 cups of stock. Cut bodies in quarters and place in stockpot, making sure to include all roe and tomalley in pot. Add 1 cup tomato paste and simmer on low heat for 1 1/2 hours, stirring occasionally. Be careful not to have heat so high as to burn stock. Pour entire contents of pot through sieve into clean stockpot; this should now be 8 cups of glorious red stock.
  • Place onions, celery, carrots, thyme, parsley and saffron in a large saute pan, add 4 cups stock from original stock pot and put on high heat for 30 minutes, stirring every 5 minutes. Add 1/2 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes, stirring every 5 minutes. Press entire contents of saute pan through sieve into stockpot of 8 cups previously made stock.
  • To finish Bisque, put pot on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.
  • If you prefer your bisque to be thicker, you may add more cornstarch, or perhaps, flour, but have found the bisque thickens nicely over low heat, and additional cornstarch or flour takes away from the wonderful flavor.
  • Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque. Garnish with legs and swimmerets around the bowl and one parsley leaf in center, if desired.

SHANGRI-LEE LOBSTER WITH CRISPY SPINACH



Shangri-Lee Lobster with Crispy Spinach image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 (14-ounce) cans reduced-sodium chicken broth
1 (3.5-ounce) box golden curry sauce mix
1 (14 1/2-ounce) can unsweetened coconut milk
1 (3-ounce) jar applesauce
2 cups vegetable oil
1 (10-ounce) bag fresh spinach leaves, washed and dried
Salt
1 (5.1-ounce) box lemon and herb-flavored rice
4 (6-ounce) uncooked lobster tails, shells removed
2 teaspoons seafood seasoning
1 tablespoon butter
1 tablespoon olive oil

Steps:

  • Curry Sauce:
  • Combine broth and curry sauce mix in heavy medium saucepan. Stir over medium heat to blend. Whisk in coconut milk and applesauce. Bring to a boil, stirring occasionally. Set aside and keep warm.
  • Crispy Spinach:
  • Heat oil in heavy large pot or wok over medium-high heat until oil registers 350 degrees F on a deep-fry thermometer. Working in batches, carefully add spinach to oil and cook until spinach is crisp and translucent, about 30 seconds. Be careful as oil may spit and splatter a bit due to the water content of the spinach. Using a skimmer or slotted spoon, transfer crispy spinach to paper towels to drain. Sprinkle spinach with salt. Set aside and keep warm.
  • Lobster Tails and Rice:
  • Prepare rice according to package instructions. Set aside and keep warm. Meanwhile, sprinkle lobster tails with seafood seasoning. Melt butter and oil in heavy large skillet over medium heat. Add lobster tails. Cover and cook until lobsters are just cooked through, turning occasionally, about 8 minutes.
  • Presentation:
  • Spoon 1 cup of rice onto center of each of 4 dinner plates. Slice lobster tails crosswise into 1/2-inch-thick medallions. Fan lobster medallions atop rice. Place crispy spinach alongside. Drizzle curry sauce over and serve immediately.

SHANGRI-LEE LOBSTER WITH CRISPY SPINACH



Shangri-Lee Lobster with Crispy Spinach image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 (14-ounce) cans reduced-sodium chicken broth
1 (3.5-ounce) box golden curry sauce mix
1 (14 1/2-ounce) can unsweetened coconut milk
1 (3-ounce) jar applesauce
2 cups vegetable oil
1 (10-ounce) bag fresh spinach leaves, washed and dried
Salt
1 (5.1-ounce) box lemon and herb-flavored rice
4 (6-ounce) uncooked lobster tails, shells removed
2 teaspoons seafood seasoning
1 tablespoon butter
1 tablespoon olive oil

Steps:

  • Curry Sauce:
  • Combine broth and curry sauce mix in heavy medium saucepan. Stir over medium heat to blend. Whisk in coconut milk and applesauce. Bring to a boil, stirring occasionally. Set aside and keep warm.
  • Crispy Spinach:
  • Heat oil in heavy large pot or wok over medium-high heat until oil registers 350 degrees F on a deep-fry thermometer. Working in batches, carefully add spinach to oil and cook until spinach is crisp and translucent, about 30 seconds. Be careful as oil may spit and splatter a bit due to the water content of the spinach. Using a skimmer or slotted spoon, transfer crispy spinach to paper towels to drain. Sprinkle spinach with salt. Set aside and keep warm.
  • Lobster Tails and Rice:
  • Prepare rice according to package instructions. Set aside and keep warm. Meanwhile, sprinkle lobster tails with seafood seasoning. Melt butter and oil in heavy large skillet over medium heat. Add lobster tails. Cover and cook until lobsters are just cooked through, turning occasionally, about 8 minutes.
  • Presentation:
  • Spoon 1 cup of rice onto center of each of 4 dinner plates. Slice lobster tails crosswise into 1/2-inch-thick medallions. Fan lobster medallions atop rice. Place crispy spinach alongside. Drizzle curry sauce over and serve immediately.

PERFECT LOBSTER BISQUE



Perfect Lobster Bisque image

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

3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat

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

SPINACH AND OYSTER BISQUE



Spinach and Oyster Bisque image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Quick & Easy     Oyster     Spinach     Gourmet

Yield Makes about 6 1/2 cups, serving 4 to 6

Number Of Ingredients 11

1 1/2 pints shucked oysters including the liquor
1 large onion, chopped
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 pound spinach, washed well and the coarse stems discarded
1/2 teaspoon dried tarragon
1 cup heavy cream
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon sugar
freshly grated nutmeg to taste
oyster crackers as an accompaniment

Steps:

  • Drain the oysters in a fine sieve set over a measuring cup, add enough water to the oyster liquor to measure 2 1/2 cups, and reserve the liquid. Discard any shell fragments from the oysters, rinse the oysters briefly, and chop them into 1/2-inch pieces. In a kettle cook the onion in the butter over moderate heat, stirring occasionally, until it is pale golden, add the flour, and cook the roux, stirring, for 2 minutes. Whisk in the reserved oyster liquid and bring the mixture to a boil, whisking. Add the spinach, half the oysters, and the tarragon and simmer the mixture, stirring, for 2 minutes. In a blender purée the mixture in batches until it is smooth, transferring it as it is puréed to a bowl, and return it to the kettle. Add the cream and the remaining oysters and heat the bisque over moderate heat, stirring, until it is hot and the oysters are cooked, but do not let it boil. Stir in the zest, the sugar, the nutmeg, and salt and pepper to taste and serve the bisque with the oyster crackers.

LOBSTER BISQUE



Lobster Bisque image

A quick and easy homemade lobster stock is the base for this rich, creamy soup. Each bowl is finished with buttery, succulent lobster meat and delicate fennel fronds.

Provided by Riley Wofford

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h45m

Number Of Ingredients 21

Kosher salt
1 1/4 pounds lobster tails in shell (4 small or 2 large)
2 tablespoons extra-virgin olive oil
1 can (15 ounces) fish stock (1 3/4 cups)
1 cup dry white wine, such as Sauvignon Blanc
5 tablespoons unsalted butter
1 head fennel (10 ounces), chopped (2 1/2 cups), plus fronds for serving
1 sweet onion (10 ounces), such as Vidalia, chopped (2 cups)
2 cloves garlic, smashed and peeled
Kosher salt and freshly ground pepper
2 plum tomatoes (8 ounces), cored, seeded, and chopped (1 cup)
1 tablespoon tomato paste
3 sprigs thyme
1 bay leaf
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons brandy or cognac
2 tablespoons dry sherry
1/2 cup heavy cream
1 teaspoon cornstarch
Lemon wedges, for serving (optional)

Steps:

  • Stock: In a large pot lined with a steamer basket, bring 1 inch salted water to a boil. Steam lobster tails, top-side down, until just cooked through and tails curl under, 6 to 8 minutes for small tails and 8 to 10 minutes for large. Transfer to a plate and let cool. When cool enough to handle, use kitchen shears to cut through underside of tails. Remove meat from shells; reserve shells. Run a paring knife along back of each tail and remove vein. Cut meat into bite-size pieces; cover and refrigerate until ready to use.
  • Heat oil in a large pot over medium-high. Add shells and cook until fragrant and deep red in color, about 4 minutes. Add fish stock, wine, and 6 cups water; bring to a boil. Reduce heat to medium and simmer, uncovered, skimming impurities from surface, until reduced to 6 cups, 40 to 45 minutes. Strain stock into a large liquid-measuring cup or heatproof bowl. Wipe out pot. (Stock can be stored in airtight containers in the freezer up to 3 months.)
  • Bisque: In same pot, melt 4 tablespoons butter over medium-high heat. Add fennel, onion, and garlic and season with salt and pepper; cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Stir in tomatoes, tomato paste, thyme, bay leaf, paprika, and cayenne; cook 1 minute. Add brandy, sherry, and strained lobster stock; season generously with salt and pepper. Bring to a boil, then reduce heat to medium and simmer 30 minutes. Remove thyme and bay leaf.
  • Working in batches, puree soup in a blender until smooth. Return soup to pot. Let cool 15 minutes. Whisk together cream and cornstarch, then stir into bisque. Bring to a boil and cook, stirring, until thickened slightly, 1 to 2 minutes. Adjust seasoning as desired.
  • Melt remaining 1 tablespoon butter in a medium saute pan over medium heat. Add lobster meat and cook until just warmed through, 2 to 3 minutes. Pour soup into bowls and serve, topped with lobster, fennel fronds, and a squeeze of lemon, if desired. Soup can be made in advance and stored in an airtight container in refrigerator up to 2 days.

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

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

OYSTER SPINACH BISQUE WITH CORN BREAD CROUTONS



Oyster Spinach Bisque with Corn Bread Croutons image

Categories     Soup/Stew     Dairy     Leafy Green     Shellfish     Christmas     Winter     Gourmet

Yield Makes about 6 cups, serving 8

Number Of Ingredients 9

36 shucked oysters in their liquor
2 tablespoons unsalted butter
2 large shallots, chopped fine
1/2 cup medium-dry Sherry
3 cups milk
1 cup heavy cream
1 cup packed spinach leaves, washed well, drained, and shredded fine
Garnish: 24 small spinach leaves, washed well and spun day, and 1/4 cup finely chopped red bell pepper
Corn Bread Croutons

Steps:

  • Drain oysters in a fine sieve set over a glass measure, adding enough water to liquor to measure 1 cup, and reserve liquid. Rinse oysters under cold water and drain. Transfer oysters to a bowl and chill, covered.
  • In a large saucepan melt butter over moderate heat until foam subsides and cook shallots, stirring, until softened. Add Sherry and cook until almost all liquid is evaporated. Stir in reserved oyster liquid and 1 1/2 cups milk and bring barely to a simmer (do not let boil). Stir in 12 oysters and poach until edges begin to curl, about 2 minutes. (Liquid may separate but will come together once blended.) In a blender purée mixture in batches until smooth and strain into a kettle, skimming froth. Stir in remaining 1 1/2 cups milk and cream and bring barely to a simmer (do not let boil). Stir in remaining 24 oysters, spinach, and salt and pepper to taste and poach oysters until edges begin to curl, about 2 minutes.
  • Ladle bisque into 8 heated soup plates and garnish with spinach leaves and bell pepper. Serve bisque with croutons.

LOBSTER BISQUE FROM SCRATCH



Lobster Bisque from Scratch image

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

4 cups seafood stock
4 whole lobster tails
5 sticks salted butter
½ medium white onion, diced
2 medium (blank)s carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
½ cup cream sherry
¾ cup uncooked white rice
1 bay leaf
4 tablespoons tomato paste
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1 teaspoon chopped fresh thyme
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon cayenne pepper
¾ cup heavy cream
salt and ground black pepper to taste

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

LOBSTER BISQUE



Lobster Bisque image

Progresso® chicken broth provides a simple addition to tasty lobster bisque that's ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

3 tablespoons butter or margarine
1 small onion, finely chopped (1/4 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup Progresso™ chicken broth (from 32-oz carton)
1 1/4 cups chopped fresh or frozen (thawed) lobster (about 12 oz)

Steps:

  • Melt butter in 3-quart saucepan over low heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour, parsley, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.
  • Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster. Heat to boiling; reduce heat. Simmer about 3 minutes, stirring frequently, until lobster is white.

Nutrition Facts : Calories 205, Carbohydrate 12 g, Cholesterol 65 mg, Fat 1, Fiber 0 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 590 mg

SPINACH BISQUE



Spinach Bisque image

I haven't tried this, just posting for safe keeping. It does sound delicious though. Found it in the Sunday paper.

Provided by pinkie

Categories     Spinach

Time 30m

Yield 5 serving(s)

Number Of Ingredients 10

1/2 cup chopped onion
2 tablespoons butter or 2 tablespoons margarine
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon ground nutmeg
2 1/2 cups milk
1 cup water
3/4 cup cubed process American cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
oyster crackers (optional)

Steps:

  • In a 3 quart saucepan, saute onion in butter until tender.
  • Stir in the flour, salt, and nutmeg until smooth.
  • Gradually whisk in milk and water.
  • Add cheese; cook and stir over medium heat until melted.
  • Add spinach; cover and simmer for 4-5 minutes or until heated through.
  • Serve with oyster crackers in desired.

Nutrition Facts : Calories 284.1, Fat 17.9, SaturatedFat 11, Cholesterol 51.1, Sodium 1153.6, Carbohydrate 18.4, Fiber 2.2, Sugar 3.6, Protein 13.8

SPINACH LOBSTER BISQUE RECIPE



Spinach Lobster Bisque Recipe image

Provided by á-174942

Number Of Ingredients 19

LOBSTER BROTH:
2 tablespoons minced shallot
2 tablespoons butter
2 cups vermouth or chicken stock
6 tablespoons flour
3 cups lobster broth (see below)
or use 3 cups of clam juice
1/4 teaspoon dry mustard
3 cups half-and-half
1 cup cooked pureed spinach
1 1/2 teaspoons salt
1/2 teaspoon freshly-ground black pepper
Lobster shells and unusable legs
1 celery stalk
1 small onion
1 bay leaf
GARNISH:
Cooked lobster or crab meat or shrimp
Grated Parmesan cheese (optional)

Steps:

  • For the Lobster (or Crab or Shrimp) Broth: Simmer lobster shells with unusable legs in cups of water with the celery, onion and bay leaf for 30 to 40 minutes. Remove from heat, skim, and strain. In a saucepan, saute shallots in butter until golden. Add wine or chicken stock and simmer until reduced by half. Whisk in 6 tablespoons of flour. Then add the lobster broth or clam juice and the dry mustard. Stir until the mixture returns to simmering and is thickened. Next add the half-and-half, the pureed spinach, salt, and pepper. Do not boil again. Serve immediately (to serve at later time, keep hot in a double boiler.) At serving time garnish with chunks of cooked lobster meat, crab, or shrimp. Sprinkle with Parmesan cheese (optional). This recipe yields 6 to 8 servings.

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From cookingindex.com


CLASSIC CREAMY LOBSTER BISQUE RECIPE - THE SPRUCE EATS
2021-07-09 Bring the water to a boil. Add the lobsters, cover, and steam for 12 to 15 minutes, or until the shells are bright red and the antenna pulls out easily. Using a large pair of tongs, remove the lobsters to a large bowl or platter and let cool until they can be handled. Recipe Tags: Tomato. lobster bisque. side dish.
From thespruceeats.com


BEST LOBSTER BISQUE RECIPES | QUICK AND EASY | FOOD NETWORK …
2013-04-03 Add broth and bring to boil over high heat. Reduce heat to low and simmer 10 minutes. Step 2. Meanwhile, prepare Knorr® Alfredo Sauce Mix according to package directions, using ½ cup cream instead of milk. Step 3. 3. Step 4. Stir prepared Sauce Mix into saucepot. Stir in lobster and heat through, about 2 minutes.
From foodnetwork.ca


REAL LAZY LOBSTER BISQUE RECIPE FROM LOBSTERANYWHERE.COM
Parmesan cheese croutons. Directions: 1.Blend together soups, cream, lobster and cayenne and bring to a simmering point. 2.When mixture is hot, stir in sherry. 3. Serve with sprinkling of chives and Parmesan croutons. Red Bliss Potato Chowder. Maine …
From lobsteranywhere.com


SPINACH LOBSTER BISQUE RECIPE - COOKEATSHARE
Next add in the half-and-half, the pureed spinach, salt, and pepper. Don't boil again. Serve immediately (to serve at later time, keep warm in a double boiler.) At serving time garnish with chunks of cooked lobster meat, crab, or possibly shrimp. Sprinkle with Parmesan cheese (optional). This recipe yields 6 to 8 servings.
From cookeatshare.com


HOW TO MAKE THE BEST-EVER LOBSTER BISQUE - HOW TO FEED A LOON
2018-03-27 Remove skillet from heat and pour lobster-infused butter into a bowl and set aside. Pour brandy over lobster; ignite with a match. When flame subsides, transfer lobster to a plate and remove the meat. In a stock pot, heat the fish stock, bouquet garni and lobster shells over medium heat and bring to a simmer for 20 minutes.
From howtofeedaloon.com


FLORIDA SPINY LOBSTER BISQUE : FRESH FROM FLORIDA
Preparation. Slice cooked lobster meat into medallions, reserving a few slices for garnish. Coarsely chop remaining slices; cover and chill. In a 6-quart stockpot sauté the vegetables, garlic, herbs, and peppercorns in oil over medium-high heat until soft.
From followfreshfromflorida.com


10 BEST LOBSTER BISQUE WITH SHERRY RECIPES | YUMMLY
2022-06-08 cornstarch, shellfish, lobster tails, carrot, lobster meat, shallots and 10 more Lobster Bisque New York Times Cooking tomato paste, garlic, celery, fresh thyme, heavy cream, olive oil and 9 more
From yummly.com


LOBSTER WITH BISQUE AND BROCCOLI RECIPE - GREAT ITALIAN CHEFS
1. To begin, bring a large pan of water to the boil with plenty of salt. Kill the lobsters, add to the pan and cook for 4 minutes. 2 lobsters, live, each weighing 500-600g. salt. 2. Remove the heads from the lobsters and smash into small pieces. Reserve the lobster tails and claws in …
From greatitalianchefs.com


SPINACH AND OYSTER BISQUE - BIGOVEN
In a kettle cook the onion in the butter over moderate heat, stirring occasionally, until it is pale golden, add the flour, and cook the roux, stirring, for 2 minutes. Whisk in the reserved oyster liquid and bring the mixture to a boil, whisking. Add the spinach, half the oysters, and the tarragon and simmer the mixture, stirring, for 2 minutes.
From bigoven.com


8 LOBSTER BISQUE RECIPES TO MAKE AT HOME | ALLRECIPES
2021-09-28 Lobster and Chive Bisque. Make this flavorful bisque with fewer than 10 ingredients: lobster meat, onion, butter, flour, milk salt, cream, and fresh chives.
From allrecipes.com


BEST LOBSTER BISQUE (STREAMLINED, MAKE AHEAD, STEP BY STEP PHOTOS)
Chop the meat into large bite-size pieces, cover and refrigerate. Cut the lobster shells with the kitchen shears into large pieces (about 3-inches). Make lobster stock. Melt butter with olive oil over medium heat in the now empty pot. Add lobster shells …
From carlsbadcravings.com


KEVIN'S LOBSTER BISQUE SOUP | KEVIN IS COOKING
2021-11-19 Bring to a simmer, cover pan and cook for 1 hour. Strain the broth through a colander/sieve, pressing down hard on solids to extract as much liquid as possible. Wipe out the pot and add the broth and rice. Bring to a boil, cover pot and cook on low for 30 minutes, or until the grains are cooked and VERY soft.
From keviniscooking.com


AMAZING LOBSTER BISQUE SOUP RECIPE | THE RECIPE CRITIC
2022-01-31 Bisque. Melt and stir: In a large pot, add the butter and melt over medium heat. Add the diced shallot, carrots, and celery. Continue to stir and cook until soft for about 8 minutes. Stir in the garlic, fresh thyme, and tomato paste, and cook for 1 minute. Sprinkle in the flour and cook for an additional minute.
From therecipecritic.com


THE BEST LOBSTER BISQUE RECIPE - SELF PROCLAIMED FOODIE
2021-01-11 Puree: Using a counter top blender or an immersion blender, puree the soup. Add cream: At the very end, stir in the heavy cream along with the cooked lobster meat and cook just until heated through. sauté mirepoix and add tomato paste. add flour and cook. deglaze with white wine. add strained lobster stock. blend bisque.
From selfproclaimedfoodie.com


LOBSTER BISQUE - SKINNYTASTE
2022-02-12 How to make lobster bisque. Sauté the mirepoix (onions, carrots, and celery) for six minutes until soft. Season with salt and pepper and stir in garlic and tomato paste for two minutes. Sprinkle in flour and cook for a minute. Add the seafood stock, wine, bay leaf, and thyme, reduce the heat, and simmer for 30 minutes until the liquid reduces.
From skinnytaste.com


SPINACH BISQUE RECIPES ALL YOU NEED IS FOOD
3 green onions, chopped: 2 tablespoons vegetable oil: ¼ cup all-purpose flour: 1 ½ cups milk: 1 cup cooked and cubed lobster meat: 1 ½ cups half-and-half cream
From stevehacks.com


EASY HOMEMADE LOBSTER BISQUE - SPEND WITH PENNIES
Remove the meat from the shells and set aside. Melt 2 tablespoons butter in a large saucepan. Add shells and ¼ cup onion and cook over medium heat until fragrant and lightly browned. Add chicken broth and simmer for 10 minutes, covered. Strain, discard shells, and …
From spendwithpennies.com


BEST OYSTER BISQUE WITH SPINACH CHIFFONADE RECIPES | FOOD …
2012-03-28 Add half each of the oysters and spinach; simmer for 3 minutes. Step 9 In food processor or using immersion blender, purée until smooth; return to saucepan over medium heat.
From foodnetwork.ca


CREAMY LOBSTER BISQUE FROM SCRATCH - GARLIC & ZEST
instructions. Arrange a steamer basket in a large stock pot with a tight fitting lid. Add 3-4 cups of water to the pot and bring to a boil. Place the live lobster in the pot and cover tightly with a lid. Steam the lobster for 8 minutes for the first pound and 3 minutes per pound thereafter.
From garlicandzest.com


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