Doris And Eds Lobster Bisque Recipe 455 Recipes

LOBSTER BISQUE

Steps:

• Fill a large stockpot or Dutch oven half way up with water. Bring to a boil then season with ½ tablespoon salt. (While I'm waiting for the water to boil, I chop my veggies in the food processor). Reduce heat slightly and keep water at a gentle boil. Carefully add lobster tails and boil just until tails turn red, about 2-4 minutes depending on size. We don't want to cook the lobster meat all the way because we are going to sauté it in butter later. Remove tails with tongs or a slotted spoon to a cutting board. Reserve 1 cup liquid and discard the rest.
• Place the lobsters belly sided own on a cutting board. Use a sharp pair of kitchen shears to cut straight down the middle of the shell from the head to the fin. Pry the shells open with your fingers and remove the meat. 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).
• Melt butter with olive oil over medium heat in the now empty pot. Add lobster shells and cook for 2 minutes to develop the flavor. Stir in onions, celery, carrots, salt and pepper and cook an additional 8 minutes, stirring occasionally. Stir in tomato paste, Worcestershire sauce, tarragon, parsley, thyme, paprika and garlic; cook one minute. Add clam juice, chicken broth and bay leaves; cover and bring to a boil. Uncover and reduce to a simmer over medium-low for 25 minutes, stirring occasionally (it will be thick).
• Add soup contents to a colander (not a fine mesh sieve) over a large bowl. Pick out noticeable shells. Turn the colander slightly on its side so we can use the larger side holes. Force all of the contents except the shells through the holes by pressing down with a spatula; discard lobster shells.
• Add strained contents to a high-powered blender along with half and half and cornstarch. Blend until smooth using the soup setting.
• Add soup back to the stockpot. Stir in cayenne pepper. Bring to a simmer until it reaches desired consistency. For a thinner soup, stir in some reserved lobster stock. Taste and season with additional salt and pepper to taste (I like more pepper). At this point you can refrigerate or continue if ready to serve.
• When ready to serve, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add lobster meat and season with freshly cracked salt and pepper. Cook while stirring, just until coated in butter and cooked through, 1 to 2 minutes.
• Stir lobster meat into soup. Serve immediately.

LOBSTER BISQUE

Steps:

• Coarsely chop lobster meat. In a heavy kettle (about 6-quart) melt butter over low heat. Stir in lobster meat and reserved liquid. Sweat, covered, over low heat, stirring occasionally, for about 25 minutes.
• Stir in flour, salt and cayenne. Cook over low heat, stirring constantly, for 10 minutes.
• In a large saucepan, heat half-and-half until it "smiles" (barely simmers). Do not let it boil.
• Add half-and-half and sherry to the lobster mixture. Cook, stirring, at a bare simmer for 10 minutes. (do not boil).
• Serve hot. Note that bisque may be made 2 days ahead before being chilled and covered. Reheat bisque over low heat, stirring until hot. (Do not boil).

DORIS AND ED'S LOBSTER BISQUE RECIPE - (4.5/5)

Steps:

• 1 Coarsely chop lobster meat. In a heavy kettle (about 6-quart) melt butter over low heat. Stir in lobster meat and reserved liquid. Sweat, covered, over low heat, stirring occasionally, for about 25 minutes. 2 Stir in flour, salt and cayenne. Cook over low heat, stirring constantly, for 10 minutes. 3 In a large saucepan, heat half-and-half until it "smiles" (barely simmers). Do not let it boil. 4 Add half-and-half and sherry to the lobster mixture. Cook, stirring, at a bare simmer for 10 minutes. (do not boil). 5 Serve hot. Note that bisque may be made 2 days ahead before being chilled and covered. Reheat bisque over low heat, stirring until hot. (Do not boil).