French Style Lobster Bisque Recipes

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PERFECT LOBSTER BISQUE



Perfect Lobster Bisque image

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

3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat

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



Lobster Bisque image

Learn how to make this classic French lobster bisque recipe from scratch. A perfect starter. Find out how to make the most of lobster shells!

Provided by Michelle Minnaar

Categories     Soup

Time 1h15m

Number Of Ingredients 14

60ml (4 tbsp) butter
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
2 carrots, peeled and chopped
2 celery stalks, washed and chopped
lobster shells from 2 lobsters
30ml (2 tbsp) tomato paste
3 thyme sprigs
1 bay leaf
400ml (1½ cup) white wine
1ℓ (4 cups) seafood or fish stock
125ml (½ cup) double cream
450g (1lb) cooked lobster meat
60ml (4 tbsp) parsley, washed and finely chopped

Steps:

  • Melt the butter in a large saucepan.
  • Gently fry the onion, garlic, celery and carrot and cook until softened, which takes about 5 minutes.
  • Turn up the heat, tip in the lobster shells and stir vigorously for 2 minutes.
  • Pour in the wine, giving it a stir then let it bubble until the liquid has halved.
  • Stir in tomato paste, thyme and bay leaf, then pour in the stock.
  • Let the soup simmer slowly for 30 minutes, allowing the flavours to infuse.
  • Tip the contents into a powerful food processor and blend until the shell pieces are tiny.
  • Cover a big bowl with a large piece of muslin.
  • Pour the contents into the muslin, then squeeze out every last drop out of the shell mixture and discard the leftovers. You will now be left with a smooth soup.
  • Return the soup to a saucepan and add the cream and lobster meat. Let the soup heat through, then divide it between 4 bowls.
  • Sprinkle parsley on top and serve immediately with fresh, crusty bread. Enjoy!

Nutrition Facts : Calories 473 calories, Sugar 6.6 g, Sodium 401.8 mg, Fat 21.5 g, SaturatedFat 11.8 g, TransFat 0.2 g, Carbohydrate 15.7 g, Fiber 3.6 g, Protein 36 g, Cholesterol 184.5 mg

LOBSTER BISQUE



Lobster Bisque image

This bisque is the best chance for a home cook to shine. Adapted from the recipe of the Carlyle's executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch. You may end up using it all the time.

Provided by Sam Sifton

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h45m

Yield 4 servings

Number Of Ingredients 15

Kosher salt
2 live lobsters, weighing around 3 pounds total
2 tablespoons olive oil
1 carrot, chopped
2 ribs celery, chopped
1 medium onion, chopped
2 cloves garlic, crushed
2 sprigs fresh thyme
2 sprigs fresh tarragon
2 tablespoons tomato paste
1 cup medium sherry
2 cups fish stock or clam broth
1/2 cup long-grain white rice
1 cup heavy cream
Cayenne pepper, to taste

Steps:

  • Fill a large pot with 1/2 inch of water. Stir in 2 teaspoons kosher salt and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 12 minutes. Remove the lobsters, reserving the liquid. When the lobsters have cooled slightly, place them in a bowl and remove the meat from the claws and tail, again reserving any liquid that comes out of the shells. Chop the meat and refrigerate. Roughly chop the shells into small pieces and reserve, along with all the lobster remains.
  • Swirl the olive oil in a large pot over medium heat, then add the vegetables and herbs. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the lobster shells and remains. Sauté for 5 to 6 minutes, then add the tomato paste and cook for an additional 3 to 4 minutes.
  • Add the sherry, then ignite or cook until the alcohol has evaporated. Add fish stock and 1 cup of the lobster-cooking liquid. Bring to a simmer and cook, covered, for 1 hour.
  • Strain the broth through a colander, pressing down hard on the solids to extrude as much liquid as possible. Wipe out the pot and pour in the broth. Add the rice and cook for at least 30 minutes, or until the grains are cooked to extreme softness.
  • Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer. Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 15 grams, Sodium 890 milligrams, Sugar 5 grams, TransFat 0 grams

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