VENUS DE MILO GOURMET LOBSTER BISQUE
Source: From the Award Winning Venus de Milo Restaurant taken from all restaurant recipes.
Provided by malinda sargent
Categories Other Soups
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. In a large stockpot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring the water to a boil. Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 10 minutes. Remove the lobster from the stock and place it on the side to cool. While the lobster is cooling continue to boil the stock so that it may reduce. When the lobster has cooled sufficiently to allow handling, shell it over a mixing bowl or pie plate taking special care to catch all the juices. Place the lobster meat on the side for later use. Return all the reserved juices, shells and otherwise inedible parts of the lobster to the lobster stock and boil until the stock has reduced by half. In a separate stockpot, melt the butter, then add the flour to the butter making a roux. Cook the roux over a medium heat for about 1 minute while continually whisking. Add the tomato puree and cook for an additional minute. Strain the lobster stock through a fine sieve. Add the lobster stock 1/2 cup at a time while whisking smooth. When the soup reaches the consistency of a gravy, reduce the heat and add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for about 10 minutes while stirring. Slowly add the light cream while stirring and bring the soup back to temperature. Adjust the seasoning. Chop or slice the reserved lobster meat into desired size and add to soup. Serve at once.
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Malcome George
[email protected]Overall, I thought this bisque was pretty good. It's not the best I've ever had, but it's definitely worth trying.
Kadence Martin
[email protected]I'm not a fan of the cognac in this recipe. I think it overpowers the delicate flavor of the lobster.
Britz Williams
[email protected]This bisque is a bit pricey to make, but it's worth it for a special occasion.
muhammad abbas zeb
[email protected]I'm not sure why, but I found this bisque to be a bit bland. Maybe I didn't add enough salt?
Garikai Kaitano
[email protected]I'm allergic to shellfish, so I couldn't try this bisque. But my husband loved it!
Hasib Jan
[email protected]I followed the recipe exactly, but my bisque turned out too thin. I'm not sure what I did wrong.
Serenity Sherley
[email protected]This is the best lobster bisque I've ever had! It's so creamy and flavorful. I highly recommend it.
MUAZ SHABEER
[email protected]This bisque is so easy to make, and it's so delicious! I love the creamy texture and the rich lobster flavor. I will definitely be making this again.
Fanindra Ghimire
[email protected]I'm not a huge fan of bisque, but this one is really good. It's not too heavy, and the flavors are really well-balanced.
Warren Kenney
[email protected]This bisque is amazing! I made it for a dinner party last weekend, and everyone raved about it. I especially love the addition of cognac, which gives it a really nice depth of flavor.
Nusaiba Hossain
[email protected]I've made this bisque several times now, and it's always a hit. It's so easy to make, and it always turns out delicious. I love that I can use frozen lobster meat, which makes it a great option for a quick and easy weeknight meal.
Sudeep Darlami926
[email protected]OMG! This lobster bisque is divine! The flavors are so rich and complex, and the texture is velvety smooth. I followed the recipe exactly, and it turned out perfectly. I served it with a side of crusty bread, and it was the perfect meal.