NEW! Google Custom Search

Loading

Lobster bisque recipes

Sheri_Farr_Jorden's picture

*
I'm looking for a good recipe for lobster bisque...any suggestions?

Smittyroo_'s picture

(post #25657, reply #1 of 4)

*
Try this one Sherry...Lobster Bisque
Ingredients:
2 or 3 lobster shells

½ cup lobster meat, chunks

6 cups water

3 tablespoons butter

1 stock celery, chopped

1 carrot, chopped

2 leeks, sliced

1 medium onion, chopped

2 tablespoons flour

1¼ cups heavy cream

dash of salt

dash of cayenne pepper

Directions:

Crack or grind up the lobster shells into coarse meal by placing shells in food processor.

Place ground shells in 4½ cups water and cook over medium heat for about 25 minutes. Strain the broth.

In heavy saucepan, sauté the vegetables in butter until brown. Stir for about 5 minutes.

Add the flour while continuing to stir for 1 minute.

Then add the strained lobster broth. Whisk until creamy.

Cook for an additional 20 minutes. when the vegetables are tender, the bisque is done.

Again, return soup to food processor (or blender).

Return bisque to heat and add the cream. Season with salt and cayenne pepper to taste. Add lobster meat and heat only until meat is hot.

Walt's picture

(post #25657, reply #2 of 4)

*
I only make this on New Years Eve but I could have it 365 days a year. So easy to make too.

Lobster Bisque Recipe ...courtesy Taste of Life

Note: I have yet to use a live lobster so I ignore that part of the recipe. Also, I don't always roast the shells, I just throw them in with the vegetables. Once I strain the stock I don't add the vegetables back to the bisque. Also I may add more cream or more warmed milk. Also, I do not use the caviar.
Stock: | 2 1-pound lobsters | 1 teaspoon brandy | 2 tablespoons olive oil | 1 1/2 cups carrots | onion | celery | leeks chopped fine (Mirepoix)| 2 cloves garlic | 1 ripe tomato | 2 tablespoons tomato paste | 2 sprigs thyme | 1 sprig tarragon | 1 sprig Italian flat leaf parsley | 1 bay leaf | 1 cup white wine |

To Finish Bisque: |1 tablespoon olive oil | 1/2 cup Mirepoix | 1 clove garlic |
Lobster Stock: |1 cup heavy cream | Reserved lobster meat | Pinch cayenne | Salt and white pepper | Juice of 1/2 lemon |

Garnish: Creme fraiche - | Caviar - your choice of local or imported | Sprig of fresh tarragon, thyme or parsley |

Basic Bisque: Cook lobster in boiling water for 3 1/2 minutes and quickly cool down in ice water. Remove tail and claw meat, set aside. Cut bodies in half. Place lobster bodies on a large cookie sheet and roast in 400 degree F oven for 15 to 20 minutes. Drizzle brandy over lobster and set aside.

Heat olive oil in a large pot, add mirepoix and garlic and sweat until soft. Add lobster bodies to vegetable mix and sweat for 5 to10 minutes. Add tomato and herbs and sweat 2 to 3 minutes. Add white wine and reduce by 1/3. Cover with water, bring to a boil, then simmer for 45 minutes to 1 hour.

Strain and reserve liquid.

To Finish: Heat olive oil in a soup pot and add mirepoix and garlic. Sweat for 5 minutes until soft. Add stock and reduce by 1/3. Add cream and reduce by 1/3 again. Season with salt, pepper, cayenne and lemon juice.

Divide lobster meat into 8 bowls and add some of the mirepoix to each bowl. Place some fresh herbs on top of meat. Garnish with a small dollop of creme fraiche and top with caviar. Pour Lobster Bisque around vegetables and lobster meat until the bowl is 2/3 full. Finish off with a sprig of fresh herb (if desired). Serve.

Yield: 8 Servings

Chef Rob Feenie, Lumière 2551 West Broadway Vancouver V6K 2E9

Joan_Russell's picture

(post #25657, reply #3 of 4)

*
>There is a good recipe in the book Joy of Cooking on
page 187 on Lobster Bisque. The book also tells you
how to boil lobsters and remove the meat. Check this out if you get a chance. This is still a good basic
cookbook on how to make many different recipes.

Walt's picture

(post #25657, reply #4 of 4)

*
I still think of myself as just a country boy trying to figure out how to make a decent pork chop. This is one of my favorite books. Just got the new update and am working my way through it.