LOBSTER BISQUE RECIPE: HOW TO MAKE IT
My grandmother would make lobster bisque all the time, so I've always thought of it as comfort food. If you don't care to cook live lobsters, they can usually be cooked where you buy them. Just be sure to say that you want to keep the shells; they are the key to the most delicious soup! —James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Total Time 02 hours 20 minutes
Prep Time 35 minutes
Cook Time 01 hours 45 minutes
Yield 2 quarts.
Number Of Ingredients 14
Steps:
- In a Dutch oven, add 2 inches water; bring to a rolling boil. Add lobsters, cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices. , In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids. , Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional ground pepper and parsley.
Nutrition Facts : Calories 373 calories, FatContent 26g fat (17g saturated fat), CholesterolContent 127mg cholesterol, SodiumContent 942mg sodium, CarbohydrateContent 20g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 10g protein.
SPECIAL LOBSTER BISQUE RECIPE | ALLRECIPES
This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.
Provided by deleteduser
Categories Seafood Soup
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.
Nutrition Facts : Calories 278.8 calories, CarbohydrateContent 13.7 g, CholesterolContent 94.3 mg, FatContent 17.3 g, FiberContent 0.6 g, ProteinContent 16.7 g, SaturatedFatContent 10.5 g, SodiumContent 842.1 mg, SugarContent 7.9 g
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