Does anyone know of a good Lobster Bisque recipe?!
Does anyone know of a good Lobster Bisque recipe?
Answers:
Lobster Bisque
A delicious and easy lobster bisque recipe
1 to 2 cups cooked lobster meat, about 1 small lobster
1/3 cup dry sherry
1/4 cup butter
3 tablespoons flour
3 cups milk
1 teaspoon steak sauce
Salt and pepper to taste
Seasoned salt to taste
In a small bowl, combine lobster and sherry; set aside.
In a medium saucepan over low heat, melt butter. Blend in flour and cook, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly.
Continue cooking and stirring until mixture is thickened; stir in steak sauce and salt, pepper, and seasoned salt to taste. Add lobster and sherry; cover and simmer lobster bisque for 5 to 10 minutes, stirring occasionally. Makes 4 cups of lobster bisque.
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And A VERY DETAILED RECIPE FOR LOBSTER BISQUE
3 Average live Maine lobsters
2 carrots, peeled and diced into very small chunks
2 stalks celery, small diced
3 medium shallots, small diced
2 cloves garlic, peeled and minced
3/4 cup vegetable oil
8 tbsp butter
4 tbsp flour
1 tbsp chopped fresh tarragon
4 tbsp cognac
1 cup heavy cream
1 cup white wine
2 quarts fish stock
1 six oz can tomato paste
2 sprigs fresh tarragon
A pinch of cayenne
A pinch of nutmeg
Freshly ground black pepper and salt to taste
Follow the cooking instructions on *HOW TO STEAM A LOBSTER.
After the lobsters have been steamed, follow these steps:
Separate the tail, the head, and remove the claws. Remove the lobster meat from the shell and cut into small, bite-sized pieces. Keep the tomalley in a separate dish and refrigerate.
Heat a 12 inch sauté pan on medium-high heat and add the oil. Add 3 tbsp butter to the pan and sauté the shallots, carrot, celery and garlic until very lightly browned. Add tomato paste and sauté for 2 minutes. Add white wine, cook for 3 minutes, whisking to evenly disperse the tomato. Add fish stock. Season with salt, pepper and cayenne, and simmer for 15 minutes.
Melt remaining 5 tbsp of butter in a small saucepan, add flour and whisk to make the roux. Add reserved tomalley and chopped tarragon, and whisk until smooth. Add the cognac to the roux, and then 1/3 at a time, add the roux to the bisque, whisking to remove any lumps before each addition. Simmer for 15 minutes. Strain through a china cap, using a ladle or rubber spatula to force as much as possible through. Add cream and season with salt and pepper.
Add lobster meat to soup and serve.
*HOW TO STEAM A LOBSTER (preferred over boiling)
Add about 1" of water into a large kettle. Add 3 TBSP. of salt. When water reaches a full boil, put in the live lobsters. Cover immediately and let the water boil again. Once boiling, lower the heat from high, but keep the heat high enough to maintain boiling which produces the steam that cooks the lobsters.
Approximate cooking time:
15-16 minutes for 1 - 2 average lobsters
18-20 minutes for 1 - 2 large lobsters.
Lobsters are done when the outer shell is completely bright red or the antennae pull out easily. Serve with melted butter.
Enjoy! ~-~
Try the following websites:
www.allrecipes.com
www.foodtv.com
and search on each
Also, simply do a search on lobster bisque recipe.
LOBSTER BISQUE
3 (11 ounce) cans frozen lobster meat
3/4 cup all purpose or cake flour
1 1/2 teaspoons sea salt (or to taste)
1/2 teaspoon cayenne pepper
freshly ground pepper, to taste
4 cups milk
4 cups heavy cream
1/4 cup dry sherry
Thaw the lobster meat in the can. Reserve the liquid in the can for use in the bisque.
Coarsely chop the lobster meat.
In a large, heavy stock pot, melt the butter over medium heat. Stir in the chopped lobster and reserved liquid. Cover, reduce heat to lowest setting and cook 10 minutes, stirring often.
Stir in flour, cayenne pepper and continue to simmer over low heat an additional 10 minutes.
Pour in the cream, the milk, and then the sherry.
Bring to a simmer (do not boil) and then remove from heat.
Season to taste with salt and pepper, using the measurements given as an approximate guide.
Note: This recipe is best prepared with frozen lobster meat - do not substitute fresh.
Variation: Use frozen crab meat instead of lobster meat to make crab bisque.
Serve with Pilot crackers and garnish with parsley or a sprig of dill.
This is very rich and satisfying! It won't take much to fill you up, but it's really great!
2 1-pound live lobsters
2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water
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.
Enjoy!
LOBSTER BISQUE SOUP
1 lobster, 1 to 2 lb.
2 ribs celery
1 shallot, minced
1 c. butter (1/2 lb.)
1 c. chopped onion (1 med.)
2 c. half and half (or milk)
Lobster broth
1 tsp. paprika
1/2 tsp. Old Bay Seasoning (optional)
1/2 to 1 c. sherry
1 tsp. concentrated chicken stock or 1 cube chicken bouillon
Salt, white pepper
1 c. flour
3 c. reserved lobster broth
Place lobster and celery in heavy saucepan and cover with cold water. Bring to a boil, then boil 10 to 15 minutes or until lobster is red and cooked.
Remove lobster, strain broth (let lobster cool), set aside.
In a large saucepan, melt butter, then sauté onion and shallot until soft and translucent. Add half and half plus some of the lobster broth, reserving 3 cups for later use.
Heat milk mixture thoroughly, then add paprika, sherry, chicken stock, Old Bay Seasoning, salt and pepper. In bowl, mix together the flour and reserved 3 cups of lobster broth. Heat until thickened.
Meanwhile, remove meat from lobster and add to the bisque. Allow bisque to simmer (do not boil) for 15 minutes, stirring occasionally.
Garnish each bowl with chopped parsley.
Variation: You can use 1 1/2 tablespoons Minor's Lobster Base instead of lobster broth; eliminate the chicken bouillon.
1 cooked hen lobster
1l(13/4 pints) water or fish stock
1 small carrot pared and sliced
1small onion ,skinned and sliced
1 bayleaf
sprig of parsley
salt and pepper
25g (1oz butter
45 ml (3level tbsps) flour
Squeeze of lemon juice
1/2 glass white wine
lobster butter.
Scrub the shell thoroughly. Remove the lobster from the shell and cut into neat pieces, reserving the coral for lobster butter, I will give recipe for lobster butter at the end. Break the shell and cook it covered with the stock herbs veg and seasoning for 3/4 -1hour, then strain off the liquid. Melt the butter, stir in the flour and cook for 2-3 mins.Reserve the stock.
Remove pan from the heat and gradually stir in the lobster stock bring to the boil and continue to stir un til it thickens; cook for a further 3 mins. Add the lemon juice,cream and wine. Reseason if necessary. Add the pieces of lobster meat and whisk in the lobster butter.
Lobster Butter.
Remove coral from cooked lobster was and dry in a cool oven without allowing it to change colour. Pound it in a mortar with double its weight in butter. Season to taste and rub it through a fine nylon sieve. If you have any energy left, enjoy!
However, Baxters do a really nice Lobster Bisque soup.
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This will tell you how to make the 'Lobster Bisque' dish :http://www.cooks.com/rec/view/0,1648,141...