Cedar Street Lobster Bisque Recipes

PERFECT LOBSTER BISQUE

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.

LOBSTER BISQUE

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.

LOBSTER BISQUE

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.

CEDAR STREET LOBSTER BISQUE

Steps:

• Melt butter, add celery and onion, saute.
• Add flour, mix into a roux.
• Cook for two (2) minutes, constantly stirring.
• Add bay leaves, lobster base, paprika, and water.
• Whisk until smooth and mixture starts to thicken.
• Add heavy cream and bourbon (or sherry).
• Reheat to serving temperature.
• Season to taste.

SHORESIDE LOBSTER BISQUE

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.

SHERRIED LOBSTER BISQUE

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.

BOB'S LOBSTER BISQUE

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.

RICH LOBSTER BISQUE

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.

CHILLI LOBSTER BISQUE

Steps:

• To get a hold of a few lobster bodies, swing past a good fresh seafood wholesaler, and ask for the goods. chances are you will be able to pick them up free or of minimum cost. while you are there grab the lobster meat you need for the recipe.
• boil the shells only in a large pot with a litre or so of water for about an hour or so. in my opinion to get the best flavour out of a meal sometimes it takes a little time and i don't feel like this is the kind of recipe that you will be whipping up after work or before you grab the kids from school. It should be crafted with all the time and patience that this soup deserves.
• Once the shells are cooked out sieve off the stock and continue to simmer until it has reduced by about half. you should have a potent and freshly made stock ready for your soup.
• In a large pan sauté the finely diced shallots and garlic in a smack of good quality olive oil,
• add the tomato paste and suger and let it sizzle a bit to cook out the bitterness.
• once slightly browned deglaze the pan with the wine. a nice dry white should do the job, nothing too sweet.
• add the lobster stock and bring to the boil, continue to simmer if you feel like there is still too much liquid in the pan, you want about 800 ml's i reckon.
• stir in the cream and your bisque should start to look like it should. give it a good stir and while you're at it, stir in the chopped lobster meat allowing it to cook through.
• add the chilli to taste, you can really add as much or as little as you like. i like it with a good bit of kick!
• allow it some time to simmer and really let those ingredients get comfortable with each other. it will only taste better. you can control the flavour this way by how much you choose to reduce the soup or not.
• It should be served in a big flat bowl, feel free to stir in a tablespoon of sour cream and garnish with a big sprig of flat leaved parsley. it should look as good as it tastes.
• Also goes down extremely well with a hunk of crusty bread and a glass of new zealand Sav Blanc. Enjoy it. Rome wasn't built in a day!