Red Lobster Lobster Bisque Recipes

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.

"RED LOBSTER" LOBSTER BISQUE

Steps:

• Preparation: Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat. Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes. Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes. Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells. Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter. Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes. Add the cognac (or brandy) and cook until the alcohol has evaporated. Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma. Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn. Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount. Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving. Chef's Tip: Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic lobster bisque recipe. Beverage suggestions: Chardonnay, Cambria Katherine's Vineyard

LOBSTER BISQUE LIKEN TO RED LOBSTER'S RECIPE - (4/5)

Steps:

• Prepare lobster by cutting in half lengthwise through the head and body first. Remove tail halves, and claw and knuckle sections. These are the sections with the meat for the bisque. Cut the body into two-inch pieces. Heat oil on medium high heat in a four-quart stock pot and add the chopped onions, garlic, shallots, carrots, celery and all of the lobster. Cook on medium to medium-high heat, stirring continually for 10-12 minutes or until the lobster shells start to turn red. Remove just the lobster pieces that contain meat and let cool for ten minutes. Deglaze the pan with the sherry. Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree. Cook, stirring for another 5 minutes. Place the water and heavy cream into the pot and bring to a boil. Remove lobster meat from cooled lobster and reserve for the final presentation. Add the remaining shells to the creamy stock. Let simmer and reduce by 25 percent. In a separate three-to-four-quart pot, melt butter on medium heat. Stir in flour with a wire whisk to make a roux. Lower heat and slowly cook the flour and butter for about five minutes. The roux should be blond in color and have a buttery aroma. When the creamy stock is reduced, strain into the pot with the roux, and whip with a wire whisk. Discard the shell and vegetable mixture. Chop the lobster meat into half-inch pieces and stir into bisque. Salt and pepper to taste. Portion bisque into your favorite cup or bowl, and garnish with chopped chives. Chef's Tip: Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.

BISQUICK CHEESE BREAD OR BISCUITS (LIKE RED LOBSTER!)

Steps:

• Set oven to 400°F (convection bake if possible).
• Grease a foil-lined baking sheet.
• In a large bowl mix/toss together the baking mix with grated cheddar cheese, Parmesan cheese and garlic powder.
• Add in the water, and mix with hands until well combined.
• Shape the dough into one oval-shaped loaf, or even better into smaller oval shaped balls, or drop heaping tablespoonfuls onto the baking sheet for biscuits.
• Transfer to cookie/baking sheet.
• Brush the tops and sides with melted butter; sprinkle with garlic powder, Italian seasoning and dried parsley.
• At this point, let dough rest, covered loosely with plastic or a clean tea towel in the refrigerator for 20-25 minutes before baking.
• Remove from fridge and bake for 25 minutes, or until brown in color (bake less time for smaller size balls or biscuits, the dough will spread when baked).
• Remove from oven, cut in slices, serve warm.

RED LOBSTER LOBSTER BISQUE

Steps:

• Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
• Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
• Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
• Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
• Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
• Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
• Add the cognac (or brandy) and cook until the alcohol has evaporated.
• Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
• Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
• Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
• Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.
• Chef's Tip:.
• Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.