Quick Lobster Bisque Recipes

LOBSTER BISQUE

Steps:

• Stock: In a large pot lined with a steamer basket, bring 1 inch salted water to a boil. Steam lobster tails, top-side down, until just cooked through and tails curl under, 6 to 8 minutes for small tails and 8 to 10 minutes for large. Transfer to a plate and let cool. When cool enough to handle, use kitchen shears to cut through underside of tails. Remove meat from shells; reserve shells. Run a paring knife along back of each tail and remove vein. Cut meat into bite-size pieces; cover and refrigerate until ready to use.
• Heat oil in a large pot over medium-high. Add shells and cook until fragrant and deep red in color, about 4 minutes. Add fish stock, wine, and 6 cups water; bring to a boil. Reduce heat to medium and simmer, uncovered, skimming impurities from surface, until reduced to 6 cups, 40 to 45 minutes. Strain stock into a large liquid-measuring cup or heatproof bowl. Wipe out pot. (Stock can be stored in airtight containers in the freezer up to 3 months.)
• Bisque: In same pot, melt 4 tablespoons butter over medium-high heat. Add fennel, onion, and garlic and season with salt and pepper; cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Stir in tomatoes, tomato paste, thyme, bay leaf, paprika, and cayenne; cook 1 minute. Add brandy, sherry, and strained lobster stock; season generously with salt and pepper. Bring to a boil, then reduce heat to medium and simmer 30 minutes. Remove thyme and bay leaf.
• Working in batches, puree soup in a blender until smooth. Return soup to pot. Let cool 15 minutes. Whisk together cream and cornstarch, then stir into bisque. Bring to a boil and cook, stirring, until thickened slightly, 1 to 2 minutes. Adjust seasoning as desired.
• Melt remaining 1 tablespoon butter in a medium saute pan over medium heat. Add lobster meat and cook until just warmed through, 2 to 3 minutes. Pour soup into bowls and serve, topped with lobster, fennel fronds, and a squeeze of lemon, if desired. Soup can be made in advance and stored in an airtight container in refrigerator up to 2 days.

LOBSTER BISQUE

Steps:

• Melt butter in 3-quart saucepan over low heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour, parsley, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.
• Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster. Heat to boiling; reduce heat. Simmer about 3 minutes, stirring frequently, until lobster is white.

LOBSTER BISQUE

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.

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:

• Melt butter in a large stockpot over medium-high heat. Saute shallots until golden, about 3 minutes. Add mushrooms and cook over high heat until slightly browned, about 2 additional minutes.
• Remove from heat and add brandy and Madeira reserving 1/4 cup of each for final seasoning. Cook over high heat until liquid is reduced by half. Add lobster stock and return to a boil. Reduce to a simmer and cook, uncovered, 15 to 30 minutes, depending on the strength of your stock. (Weaker stocks need to cook longer to concentrate their flavors.) Occasionally skim and discard foam that rises to the top.
• Make beurre manie by mixing butter and flour with your fingers to form a smooth paste. Press onto ends of a whisk.
• When broth has a strong, almost salty, lobster flavor, add cream and bring it back to a boil, skimming foam occasionally. Then whisk in beurre manie until dissolved. Cook an additional 5 minutes over high heat, whisking occasionally.
• Strain through a fine sieve, pressing with the back of a ladle to extract all juices. Season with lemon juice, reserved brandy and Madeira, and hot pepper sauce, and serve immediately.

QUICK LOBSTER BISQUE

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.