LOBSTER BISQUE SOUP
Here's a rich and creamy Lobster Bisque Soup recipe that's sure to impress.
Ingredients:
- 2 lobsters (1.5 lbs each), steamed and meat removed (reserve shells)
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/2 cup cognac (optional)
- 1/2 cup white wine
- 2 cups fish stock
- 1 cup heavy cream
- 1 tsp paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Make the Stock: Rinse lobster shells and place in a pot with fish stock. Simmer for 10 minutes, then strain and set aside.
- Sauté the Aromatics: Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened.
- Add Flour and Cognac: Sprinkle flour and cook for 1 minute. Add cognac (if using) and cook until evaporated.
- Add Wine and Stock: Add white wine and lobster stock; bring to a boil.
- Add Lobster Meat and Cream: Stir in heavy cream and lobster meat. Simmer for 5 minutes.
- Puree and Strain: Puree the soup, then strain through a fine-mesh sieve.
- Serve: Season with paprika, salt, and pepper. Garnish with parsley and serve hot.
OTHER INGREDIENT
...a great lobster recipe to try ! Nice one !
INGREDIENTS
INSTRUCTIONS
Place lobster and celery in heavy saucepan and cover with cold water. Bring to a boil, then boil 10 to 15 minutes or until lobster is red and cooked.
Remove lobster, strain broth (let lobster cool), set aside.
In a large saucepan, melt butter, then sauté onion and shallot until soft and translucent. Add half and half plus some of the lobster broth, reserving 3 cups for later use.
Heat milk mixture thoroughly, then add paprika, sherry, chicken stock, Old Bay Seasoning, salt and pepper. In bowl, mix together the flour and reserved 3 cups of lobster broth. Heat until thickened.
Meanwhile, remove meat from lobster and add to the bisque. Allow bisque to simmer (do not boil) for 15 minutes, stirring occasionally.Garnish each bowl with chopped parsley.
The lobster recipe of bisque soup is ready to serve....enjoy the meal !
lobster-rolls.
INGREDIENTS
- 1 lobster, 1 to 2 lb.
- 2 ribs celery
- 1 shallot, minced
- 1 c. butter (1/2 lb.)
- 1 c. chopped onion (1 med.)
- 2 c. half and half (or milk)
- Lobster broth
- 1 tsp. paprika
- 1/2 tsp. Old Bay Seasoning (optional)
- 1/2 to 1 c. sherry
- 1 tsp. concentrated chicken stock or 1 cube chicken bouillon
- Salt, white pepper
- 1 c. flour
- 3 c. reserved lobster broth
INSTRUCTIONS
Place lobster and celery in heavy saucepan and cover with cold water. Bring to a boil, then boil 10 to 15 minutes or until lobster is red and cooked.
Remove lobster, strain broth (let lobster cool), set aside.
In a large saucepan, melt butter, then sauté onion and shallot until soft and translucent. Add half and half plus some of the lobster broth, reserving 3 cups for later use.
Heat milk mixture thoroughly, then add paprika, sherry, chicken stock, Old Bay Seasoning, salt and pepper. In bowl, mix together the flour and reserved 3 cups of lobster broth. Heat until thickened.
Meanwhile, remove meat from lobster and add to the bisque. Allow bisque to simmer (do not boil) for 15 minutes, stirring occasionally.Garnish each bowl with chopped parsley.
The lobster recipe of bisque soup is ready to serve....enjoy the meal !
lobster-rolls.
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