Venus De Milo Gourmet Lobster Bisque Recipes
VENUS DE MILO BAKED STUFFED LOBSTER
For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. This is one of the recipes that makes them famous. NOTE: See my instructions on "how to broil a lobster" and prepare for stuffing in my Misc. Cookbook.
Provided by quotFoodThe Way To
Categories Lobster
Time 1h
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the lobsters for broiling and set aside.
- After the lobsters have been prepared for broiling, slowly melt 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter.
- Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups.
- In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box).
- Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated.
- Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture.
- Next, divide the seafood into equal parts and fill the lobster body.
- Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws.
- Pre-heat the oven to 375 degrees F.
- Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch.
- Serve at once with lemon wedges and drawn butter.
Nutrition Facts : Calories 1467.1, Fat 70.7, SaturatedFat 40.7, Cholesterol 1138.4, Sodium 3476, Carbohydrate 5.2, Sugar 0.1, Protein 193.7
LOBSTER BISQUE
This is a rich, comforting soup to make if you have treated yourself to a whole steamed lobster (see page 254). You should have about 2 cups of lobster broth left in your pot after steaming, so be sure to save it. Also, check and scrape out any bits of lobster flesh still lodged in the shells, and use them as a garnish.
Number Of Ingredients 9
Steps:
- Melt the butter in a small pot, and stir in the onion and celery. Cook gently for a few minutes, then add the potato, parsley stems, and lobster broth. Simmer for about 20 minutes, until the potato is tender. Remove a ladleful of the broth, and spin in a food processor or a blender with the rice until smooth. Stir this thickener into the soup, salt lightly (remembering that the lobster broth is salty), and add a few turns of the pepper mill. Remove the parsley stems, stir in any lobster bits along with the heavy cream, and heat through. Serve in a warm bowl, and sprinkle chopped fresh parsley leaves and/or chives on top.
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- In a large stockpot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring the water to a boil.
- Remove the lobster from the stock and place it on the side to cool. While the lobster is cooling continue to boil the stock so that it may reduce.
- When the lobster has cooled sufficiently to allow handling, shell it over a mixing bowl or pie plate taking special care to catch all the juices. Place the lobster meat on the side for later use.
- In a separate stockpot, melt the butter, then add the flour to the butter making a roux. Cook the roux over a medium heat for about 1 minute while continually whisking.
- Strain the lobster stock through a fine sieve. Add the lobster stock 1/2 cup at a time while whisking smooth. When the soup reaches the consistency of a gravy, reduce the heat and add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for about 10 minutes while stirring.
- Slowly add the light cream while stirring and bring the soup back to temperature. Adjust the seasoning.
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