Lobster Bisque Recipe Jamie Oliver Recipes

RESTAURANT QUALITY LOBSTER BISQUE

Steps:

• Steam lobsters in an 8- to 10-quart stockpot. Bring 2 inches of water and salt to a boil over high heat. Using metal tongs or gloves, place the lobsters head first into the pot and cover tightly. When water returns to a heavy boil, turn the heat down to a rolling boil and steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound. Steamed lobsters will be bright red when done. Remove with metal tongs or gloves and place in cool water or let cool for 3-5 minutes before removing meat from shell. Reserve the steaming liquid.
• Twist lobster claws and tails off. Using the side of a kitchen knife or nutcracker, crack the knuckles and claws and take meat out, reserving any liquid that comes out of the shells and on cutting board. Set the tail on a hard surface and use your hand to press down and crack the shell. Remove the tail meat and slice in half lengthwise, removing the black intestinal vein. Coarsely chop the meat and refrigerate. Roughly chop the shells along with all the lobster remains into small pieces and set aside.
• Heat olive oil in a large pot over medium heat, then add the carrot, celery, onion, garlic and herbs. Sauté until the onions are translucent, about 5 minutes. Add the lobster shells, liquid and remains and cook for 6 minutes more. Add tomato paste and cayenne pepper and cook 4 minutes.
• Add the sherry (ignite or cook for alcohol to evaporate). Add clam juice and 1 cup of reserved lobster-steaming liquid. Bring to a simmer and cook covered, for 1 hour. Strain the broth through a colander/sieve, pressing down hard on solids to extract as much liquid as possible.
• Wipe out the pot and pour in the broth. Add the rice, bring to a boil, cover and cook on low for at least 30 minutes, or until the grains are cooked and VERY soft. Blend the bisque in a blender or food processor, then pass through sieve again, pressing down hard on solids to extract as much liquid as possible. Add cream and bring to a low simmer. Add the chopped lobster meat and heat through. Season to taste with salt and serve.

FRENCH-STYLE LOBSTER BISQUE

Steps:

• Gather the ingredients.
• Melt the butter in a large pan, once melted add the flour, a pinch of salt and pepper and the paprika. Stir well.
• Slowly whisk in the milk, followed by the chicken stock, the white wine, and continue stirring until a smooth and slightly thickened to a cream-like consistency. (This stirring can take several minutes but spending the time at this stage of the bisque is critical to the success of the dish. Be careful not to let the mixture boil as this may cause the bisque to curdle.)
• Add the onion, the carrots and simmer (again, do not boil) for 10 minutes. Add the cooked lobster meat and stir. Taste the bisque and adjust the seasoning to your liking.
• Stir in the cognac and finally, the cream. Heat through until piping hot.
• Serve in hot bowls with a crusty baguette on the side.
• Enjoy! Updated by Elaine Lemm

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:

• 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.

LOBSTER BISQUE

Steps:

• Boil water, add salt followed by Lobster, boil for 6 minutes. Remove lobster from water with tongs and place in cold water to cool. Reserve cooking liquid, this is your fish stock. If opting to use a ready cooked lobster you can substitute with other fish stock from a cube.
• Once cool enough to handle, place lobster on its back and with a chefs knife, cut the lobster from underneath, all the way from the tail to the head. Rinse away any tomally from the head cavities. Remove and refrigerate claw and tail meat.
• Heat 25 g. of the butter in your soup pot. Add the crushed lobster shells. Each piece should be not more than roughly 1 square inch. All pieces should be in contact with the butter, fry at medium high heat for 5 minutes until colour and smell is maximised.
• Deglaze the pot with the white wine, leaving the shells in the pot. Add the parsley, reserved salted boiling water and the chicken stock. Leave to boil slowly for 45 minutes. Place a lid on the pot after half the cooking time.
• Meanwhile, prep your veg and sautee in the rest of the butter. Once the stock is ready, drain the stock, taking care to remove any shell and parsley. Add the stock to the vegetables with the Thyme, Bayleaf, Tomato Pure, Brandy and Sherry. Boil slowly under a lid for another 45 minutes.
• When ready to serve, blend the bisque, add cream and reheat. Heat a tiny knob of butter with half the lemon juice in a pan, add the reserved lobster meat, fry over a moderate heat for 1 minutes. Add the rest of the lemon juice to the bisque. Place the lobster meat in a heated soup bowl and serve the bisque in front of the guest for added drama.

LOBSTER AND CHIVE BISQUE

Steps:

• In a medium size pot, saute lobster meat, onion and butter until onions are soft.
• Stir flour into the pot. When all ingredients are well blended, add milk, salt and cream. Cook over a low heat until soup has thickened.
• Garnish soup with green onions before serving.

SPECIAL LOBSTER BISQUE

Steps:

• Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.

LOBSTER BISQUE

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.