LOBSTER BISQUE
The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.
Categories Soup/Stew Milk/Cream Herb Shellfish Tomato Lobster Brandy Sherry Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 18
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. 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.
LOBSTER BISQUE FROM SCRATCH
Can a soup be decadent? This lobster bisque from scratch is probably as close as it gets. Creamy, subtly sweet broth and lumps of buttery lobster meat give this soup a warming, filling richness that is perfect for a cold winter day. Garnish with chives.
Provided by Brian Genest
Time 2h
Yield 10
Number Of Ingredients 19
Steps:
- Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.
- Melt butter in another pot over medium heat. Add onion, carrots, and celery. Saute until fragrant, 3 to 4 minutes. Add garlic and saute, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.
- Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.
Nutrition Facts : Calories 632.9 calories, Carbohydrate 18 g, Cholesterol 192.8 mg, Fat 55.4 g, Fiber 1.2 g, Protein 16.4 g, SaturatedFat 34.5 g, Sodium 1086.6 mg, Sugar 1.9 g
LOBSTER BISQUE
Indulgent, creamy, fiery and oh so very sexy. Valentines day for 2 or New Years Supper, this bisque is never out of place and so mild on the seafood taste that even the most difficult guest will be very pleasantly surprised. It is well worth the effort and cost.
Provided by andris74
Time 2h30m
Yield Serves 4
Number Of Ingredients 0
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 BISQUE
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
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
LOBSTER BISQUE
Simple and quick seafood soup!
Provided by Wilma Scott
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes.
- In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
- Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 11.2 g, Cholesterol 108 mg, Fat 9 g, Fiber 0.2 g, Protein 28.1 g, SaturatedFat 5.3 g, Sodium 1060.2 mg, Sugar 6.3 g
QUICK LOBSTER BISQUE
Adjust the spices to suit your individual likes. You may also substitute cream for part of the half-and-half. Chicken stock will work if you can't get lobster stock.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large pot over medium heat. Stir flour, sea salt, celery salt, and black pepper into the butter. Gradually stir half-and-half into the mixture, taking care that no lumps form. Add lobster stock; stir. Reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes.
- Stir lobster, tomato paste, onion, and celery into the soup; season with paprika, thyme, and seafood seasoning. Continue cooking the soup to heat the onion and celery, about 10 minutes. Add cream; stir. Cook until hot, about 5 minutes.
Nutrition Facts : Calories 426.8 calories, Carbohydrate 13.1 g, Cholesterol 148 mg, Fat 34.4 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 21.2 g, Sodium 683.1 mg, Sugar 1.2 g
PERFECT LOBSTER BISQUE
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
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
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