LOBSTER AND CRAB BISQUE RECIPES

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BEST LOBSTER BISQUE RECIPE - HOW TO MAKE LOBSTER BISQUE



Best Lobster Bisque Recipe - How To Make Lobster Bisque image

If you want to spend money on lobster, the best way to use it is this delicious Lobster Bisque from Delish.com.

Provided by Rian Handler

Categories     low sugar    nut-free    dinner party    winter    appetizers    dinner    main dish    seafood    soup

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 16

4 tbsp. butter
1 medium onion, finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2 tbsp. tomato paste
2 tbsp. all-purpose flour
4 c. seafood or fish stock
1 1/4 c. dry white wine
1 bay leaf
3 sprigs fresh thyme
1/2 c. heavy cream
1 lb. cooked lobster meat, chopped
Finely chopped chives, for serving

Steps:

  • In a large, heavy pot over medium heat, heat butter. Add onion, carrots, and celery and cook until soft, about 7 minutes. Season with salt and pepper, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook, 1 minute more.
  • Pour in seafood stock and wine, then stir in bay leaf and thyme. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
  • Remove bay leaf and thyme and purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream and lobster meat, cooking just until warm, about 5 minutes.
  • Garnish with chives before serving.

BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE - DELISH



Best Crab Bisque Recipe - How to Make Crab Bisque - Delish image

Crab Bisque from Delish.com is creamy perfection on a cold winter night.

Provided by Rian Handler

Categories     low-carb    brunch    dinner party    weeknight meals    winter    brunch    comfort food    dinner    seafood

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 15

3 tbsp. butter
1 medium onion, finely chopped
2 stalks celery, finely chopped
Kosher salt
Freshly ground black pepper
1 tsp. Old Bay seasoning
2 cloves garlic, minced
2 tbsp. tomato paste
3 tbsp. flour
4 c. fish stock (or low-sodium vegetable broth)
1 c. dry white wine
1 bay leaf
1/2 c. heavy cream
1 lb. lump crab meat
Freshly chopped parsley, for garnish

Steps:

  • 1. In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more. 2. Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes. 3. Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes. 4. Divide among bowls and garnish with remaining crab meat and parsley before serving.

More about "lobster and crab bisque recipes"

BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE - DELISH
Crab Bisque from Delish.com is creamy perfection on a cold winter night.
From delish.com
Reviews 4.3
Total Time 55 minutes
Category low-carb, brunch, dinner party, weeknight meals, winter, brunch, comfort food, dinner, seafood
Cuisine American
  • 1. In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more. 2. Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes. 3. Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes. 4. Divide among bowls and garnish with remaining crab meat and parsley before serving.
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