LOBSTER BISQUE WITH SHERRY RECIPES

PERFECT LOBSTER BISQUE RECIPE | ALLRECIPES

Perfect Lobster Bisque Recipe | Allrecipes image

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.

Provided by LAURA_G123

Categories Seafood Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 cups

Number Of Ingredients 11

Ingredients

3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat

Steps:

Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

Nutrition Facts : Calories 190.9 calories, CarbohydrateContent 4.7 g, CholesterolContent 66.2 mg, FatContent 13.1 g, FiberContent 0.2 g, ProteinContent 10 g, SaturatedFatContent 8 g, SodiumContent 553.6 mg, SugarContent 1 g

LOBSTER BISQUE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lobster Bisque Recipe: How to Make It - Taste of Home image

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

Ingredients

2 live lobsters (about 1 pound each)
2 medium carrots, peeled and chopped
1 medium onion, chopped
3 tablespoons butter
2 tablespoons tomato paste
2 garlic cloves, minced
3/4 cup white wine or sherry
1 carton (32 ounces) seafood stock
2/3 cup uncooked long grain rice
2 cups heavy whipping cream
1 teaspoon minced fresh thyme
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper
Minced fresh parsley, optional

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.

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