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
Provided by Bobby Flay
Categories appetizer
Time 3h15m
Yield About 20 servings
Number Of Ingredients 12
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.
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
LOBSTER BISQUE
Simple and quick seafood soup!
Provided by Wilma Scott
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes.
- In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
- Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 11.2 g, Cholesterol 108 mg, Fat 9 g, Fiber 0.2 g, Protein 28.1 g, SaturatedFat 5.3 g, Sodium 1060.2 mg, Sugar 6.3 g
LOBSTER BISQUE
My grandmother would make lobster bisque all the time, so it's always been a comforting recipe to me. If you don't care to cook live lobsters, they can usually cook it where you buy them. Just be sure to tell them to keep the shells; they are key to this delicious soup! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 2 quarts.
Number Of Ingredients 14
Steps:
- In a Dutch oven, add 2 inches of water; bring to a rolling boil. Add lobsters, cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices. , In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids. , Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional black pepper and parsley.
Nutrition Facts : Calories 373 calories, Fat 26g fat (17g saturated fat), Cholesterol 127mg cholesterol, Sodium 942mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
RICH LOBSTER BISQUE
Make and share this Rich Lobster Bisque recipe from Food.com.
Provided by DrGaellon
Categories Lobster
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- If using frozen lobster tails, allow to thaw completely before beginning. Split tails in half lengthwise; this is easier if you start at the fan end. Devein the tails.
- In a saucepan with a steamer insert and a tight-fitting lid, bring water and salt to a boil. Place lobster tails into steamer insert shell-side down; cover tightly and steam 5-7 minutes. Remove lobster and reserve steaming liquid.
- When cool enough to handle, remove meat from shell with a fork, preferably in one piece. Chill meat until needed.
- Heat olive oil in a large skillet until shimmering. Add lobster shells and saute 5 minutes until flavors are released. Without removing the shells, deglaze the pan with white wine, chicken stock and the reserved steaming water. Simmer until reduced to about 6 cups, about 45 minutes. Strain.
- Meanwhile, melt 1/4 cup butter in a large saucepan. Add fennel and shallot. Saute 5 minutes until soft and translucent. Add strained lobster stock, tomato, brandy, rice, tomato paste, paprika, cayenne pepper, bay leaf and thyme. Simmer 45 minutes.
- Remove bay leaf and thyme. Puree with immersion blender or bar blender, using appropriate safety techniques for blending hot liquids.
- Off heat, stir in heavy cream and lemon juice. Keep warm.
- Melt 1 T butter in a heavy skillet over medium-high heat. Saute reserved lobster tails until warmed through. Slice tail meat and use to garnish large bowls of soup. Serve hot.
Nutrition Facts : Calories 686.5, Fat 36.7, SaturatedFat 17.9, Cholesterol 183.5, Sodium 2324.3, Carbohydrate 26.2, Fiber 1.8, Sugar 5.8, Protein 36.4
LOBSTER BISQUE
Make and share this Lobster Bisque recipe from Food.com.
Provided by Aroostook
Categories Lobster
Time 25m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Stock: Cook stock until water is reduced to approximately 2 cups.
- Strain stock and discard shells etc.
- Bisque: Warm stock and add two cans evaporated milk, butter, S& P.
- Gently heat until hot but not boiling.
- Add cooked lobster and warm through gently.
- Serve w/ common crackers or oyster crackers.
Nutrition Facts : Calories 69.6, Fat 2, SaturatedFat 1, Cholesterol 57.7, Sodium 181, Carbohydrate 1.7, Fiber 0.2, Sugar 0.6, Protein 10.8
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- Rub lobster shells with tomato paste, and roast with carrots, celery, onion and garlic in a roasting pan at 375F for 40 minutes. Pull from oven and deglaze pan with a splash of brandy and transfer to a Dutch oven or large soup pot. Add all ingredients below (except the heavy cream) and simmer for 2 hours.
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