Lobster Bisque Recipe How to Lobster Bisque Lobster Cappuccino
Press down firmly, then split head in half. Using kitchen towels, twist off tail and claws (including knuckles) from each lobster carapace. Set a cutting board in a rimmed baking sheet on a work surface. Place a steamer insert in the bottom of a large lidded stockpot and add 1 inch of water.
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Step 1. Fill a large pot with ½ inch of water. Stir in 2 teaspoons kosher salt and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 12 minutes.
Lobster Bisque is a creamy soup made with lobster meat.
Heat the same stock pot you used to cook the lobster over medium heat and add the oil. Add the cut-up lobster shells and cook, stirring often, for 5 minutes until they turn a deeper shade of red. Stir in the onion, carrot, celery, thyme sprigs, and garlic. Cook stirring often for 5 minutes, until the vegetables soften.
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Set the lobster broth aside. Using the same pot, add 3 tablespoons of butter (reserve 1 tablespoon for later) to the empty pot. When the butter has melted add the celery, carrots, and chopped onion. Sautee the veggies for 6-7 minutes until soft. Add the flour and stir until the flour is fully incorporated.
Lobster Bisque
Add the lobster meat, cover with lid, and let simmer for 5 minutes. Remove when meat is bright red and white. If any part is still translucent, continue to simmer until cooked. Remove meat from pot and transfer to a cutting board. Cut into small pieces and refrigerate until ready to add to bisque.
Red Lobster
Melt 2 tablespoons butter in a large saucepan. Add shells and ¼ cup onion and cook over medium heat until fragrant and lightly browned. Add chicken broth and simmer for 10 minutes, covered. Strain, discard shells, and set the lobster broth aside. Melt remaining butter over medium heat.
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Lobster Bisque: In a large dutch oven or pot, melt the butter over medium heat. Add the onion, carrot and celery, and saute for 8-10 minutes, until softened. Stir in minced garlic, tomato paste, herbs de Provence (or Italian seasoning), the remaining 1/2 teaspoon of salt, and pepper. Cook for 1-2 minutes.
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Reserve the steaming liquid. Set the lobster tails aside to cool. The colors on the shells will change from browns to bright red and pink. Once cooled remove the lobster meat from the shells and set both the meat and the shells aside. In a large pot heat to medium, add and melt 3 tbsp of butter.
Creamy Lobster Bisque
Cook the vegetables in butter until tender. Add the broth and seasonings, then simmer. Blend the broth mixture with ¼ cup of the lobster. Cover and process until smooth. Return to the saucepan, then stir in half-and-half, wine, and remaining lobster. Cook over low heat, stirring frequently, until thickened.
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BISQUE. Heat butter and oil in a large, heavy-based pot over medium heat, Sweat the onions, carrots, celery and fresh herbs. Cook until soft, about 5 minutes. Season with the bouillon powder, salt and pepper/s. Stir in 4 cloves of minced garlic and cook until fragrant, about 1 minute.
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Place water, white wine and fish stock into a wide, deep pot or a Dutch oven. Place on stovetop over high heat and bring to a boil. Place lobsters, topside down, in 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.
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Combine lobster shells and 12 cups water in a large stockpot. Bring to a boil over medium-high. Reduce heat to low, and simmer very gently 45 minutes. Pour stock through a fine wire-mesh strainer.
Lobster Bisque Recipe How to Make It
Simmer at low to medium heat for 45 minutes. Strain the lobster stock through a fine mesh strainer, chinois, or cheesecloth. Return the stock back to the pot and cook over high heat until the amount of liquid is reduced by 1/3. Turn the heat down to low and whisk in the heavy whipping cream.
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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.
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Bring large pot of water to boil. Add lobster tails to water, and boil until cooked through and bright red, approximately 5 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid, saving as much loose lobster meat with the liquid as possible. Cool lobster tails by running under cool water.
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Cut 8 tablespoons (1 stick) unsalted butter into 8 pieces and place in a medium microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 60 seconds total. (Alternatively, melt the butter in a medium saucepan over medium heat.) Add 3/4 cup buttermilk and stir to combine.
