Best 2 Tomato Bisque With Roasted Lobster Recipes

ROASTED TOMATO BISQUE

Steps:

• Preheat the oven to 400˚. Line a baking sheet with parchment paper or a silicone mat.
• Combine the drained whole tomatoes, olive oil, brown sugar, carrots and shallots in a large bowl and toss to coat. Season with salt and pepper. Spread the vegetables on the baking sheet and roast until caramelized, about 30 minutes.
• Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the red pepper flakes and garlic and sauté for 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes, then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper, bring to a simmer and cook 15 minutes.
• Working in small batches, transfer the soup to a blender and puree until smooth. Return to the pot and add more chicken stock to adjust the consistency to how you like it. Taste again and adjust the seasoning with salt and pepper. Ladle into bowls and top with croutons.

TOMATO BISQUE WITH ROASTED LOBSTER

Steps:

• 1. Preheat oven to 350ºF (180ºC). 2. Using scissors, cut lobster tails along the back almost to the tail; turn over and cut along each side to prevent tail from curling. Place back-side up (the side with the single cut) on a small ungreased baking sheet or shallow pan. Force sides together so lobster meat protrudes from shells. Dot with butter; roast 15 to 20 minutes or until shell is red and centre of lobster is hot and no longer grayish. Cool; then remove and discard shells. Coarsely chop lobster. (If serving later, cover and refrigerate for up to a day.) 3. To make soup, increase oven to 400ºF (200ºC). 4. Coat a large baking sheet with nonstick spray. Cut sun-dried tomatoes into strips and soak in stock while vegetables roast. Core unpeeled tomatoes; seed and cut in half. Cut peppers in half; core and seed. Peel and cut shallots in half or onion into quarters. Place vegetables cut-side down on a large baking sheet with sides; place unpeeled garlic clove in centre area of pan. Drizzle with olive oil. Roast, uncovered, for 30 to 35 minutes or until tomatoes are lightly browned and very soft. Remove peels from roasted tomatoes, garlic and peppers; discard. 5. Purée roasted vegetables and sun-dried tomatoes with stock in a food processor or blender. Whirl in salt, cayenne and sherry; add additional stock if needed for correct texture. Taste and adjust seasonings as needed. (Soup can be covered and refrigerated up to 3 days.) 6. Pour soup into a large saucepan; stir in cream. Heat over medium-low heat until very hot, but not boiling. Meanwhile divide lobster among warmed soup bowls; ladle in hot soup and garnish with a sprinkling of chopped parsley. Serve right away with baguette slices.