CURRY LOBSTER
Provided by Brittney "Chef Stikxz" Williams
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add the oil to a large skillet over medium-high heat. Stir in the curry powder with a wooden spoon until toasted and fragrant, 3 to 5 minutes.
- While stirring, gradually add the onions. Cook for about 2 minutes, and then add the garlic. Cook until translucent, 4 to 5 minutes. Add the lobster and 2 cups water. Stir to combine the ingredients, then cover the pan and cook for 2 minutes. Remove the lid and add a pinch more curry powder if needed to deepen the color.
- Remove the cover and add the bell peppers, scallions and thyme. Stir to incorporate all the ingredients and let cook at a low simmer, uncovered, for 3 to 4 minutes. Add the Scotch bonnet, 2 pinches of salt and 1 pinch of black pepper. Add the butter and stir to melt, then remove from the heat and serve.
CURRIED LOBSTER AND POTATO SOUP
Provided by Molly O'Neill
Categories soups and stews, appetizer, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large pot, bring the water to a boil. Add the lobster and the green part of the leek, cover and cook for 10 minutes. Remove the lobster, reserving the broth in the pot. Cool the lobster under cold water, remove the meat from the shells, cut into bite-size pieces and set meat aside. Return the lobster shells to the broth in the pot and simmer over medium heat for 20 minutes. Strain out the shells and set the broth aside.
- Melt the butter in a large pan. Add curry powder and cook over low heat for 2 minutes. Add leek whites and garlic, and cook for 5 minutes over low heat. Add sweet potato, potatoes and reserved lobster broth. Cover and simmer for 25 minutes until potatoes are tender.
- In a food processor, puree the potatoes and cooking liquid for 20 to 30 seconds until creamy but not pasty. Strain through a fine sieve.
- Return the soup to the pan and reheat over medium heat. Add the cream, the salt, pepper and the orange juice. Stir in the lobster meat, the watercress and serve, garnished with chives. If the soup sits, it will thicken. The proper consistency can be restored by adding milk or water.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 17 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 10 grams, Sodium 1431 milligrams, Sugar 5 grams, TransFat 0 grams
LOBSTER CHOWDER
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here. It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer, main course
Time 50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
- Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
- Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 10 grams, Sodium 1008 milligrams, Sugar 11 grams, TransFat 0 grams
CURRIED POTATO LEEK SOUP RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Tasty
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium-high heat. When the butter is foaming, add the leeks, carrots, and garlic and cook, stirring frequently, until softened, 6-7 minutes. Transfer half of the sautéed vegetables to a small bowl.
- Add the potatoes, turmeric, curry powder, and chicken broth to the pot with the remaining vegetables. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 8-10 minutes, or until the potatoes are tender.
- Transfer the soup to a standing blender or (use an immersion blender directly in the pot) and purée until smooth (work in batches if necessary and let cool slightly before blending the liquid). Return the soup to the pot.
- Stir in the Campbell's® Cream of Chicken Soup and bring to a boil.
- Remove the pot from the heat and stir in the reserved vegetables and half of the parsley. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with the remaining parsley.
- Enjoy!
Nutrition Facts : Calories 1157 calories, Carbohydrate 104 grams, Fat 72 grams, Fiber 5 grams, Protein 20 grams, Sugar 15 grams
SWEET POTATO SOUP WITH LOBSTER AND ORANGE CRèME FRAîCHE
Categories Soup/Stew Dairy Christmas Orange Sweet Potato/Yam Winter Bon Appétit
Yield Serves 12 as a first course
Number Of Ingredients 13
Steps:
- Mix cream, sour cream, 1 1/2 teaspoons ginger and orange peel in medium bowl to blend. Let stand until thickened, about 3 hours. Cover crème fraîche and refrigerate.
- Preheat oven to 400°F. Melt 4 tablespoons butter in large pot over medium heat. Remove from heat. Add sweet potatoes and sugar and toss to coat. Arrange sweet potatoes on 2 baking sheets. Roast until very tender and starting to brown, stirring occasionally, about 30 minutes.
- Melt 4 tablespoons butter in same pot over medium heat. Add leeks, celery and remaining 1 1/2 teaspoons ginger and sauté until leeks begin to soften, about 5 minutes. Add roasted sweet potatoes and sauté 2 minutes. Add 10 cups broth and orange juice. Bring mixture to boil. Reduce heat and simmer until leeks and celery are very tender, about 20 minutes.
- Working in batches, puree soup in processor. Return soup to pot. Thin with more broth, if desired. Season with salt and pepper. (Crème fraîche and soup can be made 2 days ahead. Cover separately; chill.)
- Remove lobster meat from shells. Slice into 1/3-inch-thick medallions. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add lobster; sauté until heated through, about 1 minute.
- Bring soup to simmer. Ladle into bowls. Spoon small dollops of crème fraîche atop soup. Draw skewer through crème fraîche to form design. Arrange lobster atop soup. Sprinkle with parsley.
SPICY POTATO SOUP
A substantial winter soup by Gary Rhodes that packs a bit of a punch
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Starter, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
- Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.
LOBSTER SOUP
A recipe Mom has used since I can remember. A special treat at Thanksgiving. Always a hit! For better flavor simmer for hours, adding cream during last hour or so. May also may be made the day before. Do not add cream until ready to reheat to serve.
Provided by Dorothy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 7
Number Of Ingredients 11
Steps:
- Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
- Add cream to desired consistency, and reheat. Season to taste.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 16.3 g, Cholesterol 87.2 mg, Fat 18.1 g, Fiber 0.6 g, Protein 19.4 g, SaturatedFat 6.9 g, Sodium 527.5 mg, Sugar 8.6 g
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