**Lobster Bisque: A Taste of Luxury and Elegance**
Lobster bisque is a classic seafood soup that combines the rich, succulent flavor of lobster with a creamy, velvety broth. Often served as a luxurious starter or main course, this delectable soup is a true culinary delight. Indulge in the ultimate seafood indulgence with our collection of lobster bisque recipes, each offering a unique twist on this timeless dish. From traditional preparations to modern interpretations, our recipes cater to every taste and skill level. Dive into the world of lobster bisque and experience the symphony of flavors that make this soup a culinary masterpiece.
RED LOBSTER LOBSTER BISQUE
This is from the Red Lobsters. They were nice enough to give me the recipe. - The best of the ocean - and the kitchen - fits in one little bowl. As rich and delicious as lobster can be, it's a bisque that beats all.
Provided by Starfire aka Wendy
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
"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
RED LOBSTER DUNGENESS CRAB BISQUE
Make and share this Red Lobster Dungeness Crab Bisque recipe from Food.com.
Provided by Starfire aka Wendy
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in butter. Add flour; cook and stir 1 minute.
- Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.
- Break crab into chunks; add to broth. Salt to taste. Heat thoroughly.
- Garnish with parsley.
LOBSTER, ZUCCHINI AND RED PEPPER BISQUE
Steps:
- Boil the lobster, cool, peel and separate shell from meat. Melt 1 tbsp butter in heavy medium saucepan over medium heat. Add onion and celery. Cover and cook until tender, stirring occasionally, about 5 minutes. Add reserved lobster shells, 3 cups cold water and next 5 ingredients. Bring to a boil. Reduce heat to low and simmer until reduced to 5 cups, about 30 minutes. Strain and discard solids. Melt 4 tbsp butter in heavy large pot over medium heat. Add flour and whisk until mixture bubbles but does not brown, about 3 minutes. Whisk in Madeira and tomato paste, then lobster stock. Simmer until mixture thickens slightly, about 8 minutes (can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Bring to simmer before continuing). Mix in half and half. Cook until soup is heated through (do not boil). Season with salt and pepper. Meanwhile, melt remaining 2 tbsp butter in heavy large skillet over medium high heat. Add zucchini and red bell pepper. Saute until vegetables are crisp-tender, about 3 minutes. Add reserved lobster. Saute just until warmed and vegetables are tender. Season with salt and pepper. Spoon 1/3 cup lobster mixture into center of each bowl. Ladle soup around lobster mixture and serve immediately.
Tips:
- Use fresh lobster shells. Fresh lobster shells will give your bisque the best flavor. If you don't have fresh lobster shells, you can use frozen lobster shells, but they will not yield as much flavor.
- Roast the lobster shells before making the bisque. Roasting the lobster shells will help to bring out their flavor. To roast the lobster shells, place them on a baking sheet and bake them at 400 degrees Fahrenheit for 15 minutes.
- Use a good quality white wine. The white wine you use in your bisque will make a big difference in the flavor. Choose a dry white wine that you enjoy drinking.
- Don't overcook the lobster meat. Lobster meat is very delicate and can easily be overcooked. Cook the lobster meat just until it is opaque and tender.
- Serve the bisque immediately. Lobster bisque is best served immediately after it is made. If you need to store the bisque, let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Red Lobster Lobster Bisque is a delicious and easy-to-make soup that is perfect for a special occasion. By following these tips, you can make a lobster bisque that is sure to impress your friends and family.
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