LOBSTER BISQUE RECIPE - NYT COOKING
This bisque is the best chance for a home cook to shine. Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch. You may end up using it all the time.
Provided by Sam Sifton
Total Time 2 hours 45 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fill a large pot with 1/2 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. Remove the lobsters, reserving the liquid. When the lobsters have cooled slightly, place them in a bowl and remove the meat from the claws and tail, again reserving any liquid that comes out of the shells. Chop the meat and refrigerate. Roughly chop the shells into small pieces and reserve, along with all the lobster remains.
- Swirl the olive oil in a large pot over medium heat, then add the vegetables and herbs. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the lobster shells and remains. Sauté for 5 to 6 minutes, then add the tomato paste and cook for an additional 3 to 4 minutes.
- Add the sherry, then ignite or cook until the alcohol has evaporated. Add fish stock and 1 cup of the lobster-cooking liquid. Bring to a simmer and cook, covered, for 1 hour.
- Strain the broth through a colander, pressing down hard on the solids to extrude as much liquid as possible. Wipe out the pot and pour in the broth. Add the rice and cook for at least 30 minutes, or until the grains are cooked to extreme softness.
- Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer. Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne.
Nutrition Facts : @context http//schema.org, Calories 502, UnsaturatedFatContent 14 grams, CarbohydrateContent 31 grams, FatContent 31 grams, FiberContent 2 grams, ProteinContent 19 grams, SaturatedFatContent 15 grams, SodiumContent 890 milligrams, SugarContent 5 grams, TransFatContent 0 grams
LOBSTER RISOTTO RECIPE - NYT COOKING
So you cooked some lobster and that was great. You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock. This is as it should be, always. Lobster is expensive. Make its flavors last. And when you are ready, make this risotto. Heat the stock in a pot. Melt butter in a heavy saucepan next to it, add onions and cook them translucent, salt the whole and add Arborio rice, then stir to combine. Now start adding hot broth to the rice, a cup at a time, stirring endlessly all the while, never adding more stock until everything you have added has been absorbed. When everything is tender and creamy, add Parmesan and any leftover lobster meat you happen to have. If the answer is none, do not worry in the least. This is a rich risotto without meat, luxury eating on the cheap.
Provided by Sam Sifton
Total Time 45 minutes
Yield Serves 4, plus leftovers
Number Of Ingredients 10
Steps:
- In a medium pot, heat the stock and keep warm.
- In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
- Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).
Nutrition Facts : @context http//schema.org, Calories 784, UnsaturatedFatContent 19 grams, CarbohydrateContent 97 grams, FatContent 34 grams, FiberContent 1 gram, ProteinContent 22 grams, SaturatedFatContent 13 grams, SodiumContent 1296 milligrams, SugarContent 8 grams, TransFatContent 0 grams
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LOBSTER RISOTTO RECIPE - PUREWOW
From purewow.com
Reviews 2.8
Total Time 1 hours 15 minutes
Calories 972 calories per serving
- 1. Bring a medium pot of salted water to a boil over medium-high heat. When the water is at a rolling boil, drop in the lobster tails. Boil until the shells are bright red and the lobster meat is cooked through, 7 to 9 minutes (add 3 to 4 more minutes for large tails). Drain the tails, and then remove and discard the shells, reserving the meat. (Here's a video tutorial on how to crack that shell.) 2. Rinse the pot and return it to the stove. Add 1 tablespoon of the butter and melt over medium heat. Add the onion and saut� until translucent, 4 to 5 minutes. Add the garlic and saut� until fragrant, 1 minute more. 3. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Stir in the lemon zest and juice and bring to a simmer. 4. Add the broth � cup at a time, bringing the mixture to a simmer and stirring constantly as the broth is absorbed. When the broth is nearly absorbed, add another � cup of broth and repeat. Continue until all the broth has been added and absorbed. 5. In a medium pan, heat 2 tablespoons of the butter over medium heat. Add the thyme and cook until the butter is very fragrant, 3 to 4 minutes. Add the lobster tails and cook, tossing occasionally, until heated through, 2 to 3 minutes more. 6. Remove the risotto pot from the heat. Stir in the final 1 tablespoon butter and the Parmesan, and then season with salt and pepper. 7. Divide the risotto between two plates and then top each portion with two small (or one large) lobster tail and 1 to 2 teaspoons of the thyme butter. Serve immediately.
LOBSTER RISOTTO RECIPE - PUREWOW
From purewow.com
Reviews 2.8
Total Time 1 hours 15 minutes
Calories 972 calories per serving
- 1. Bring a medium pot of salted water to a boil over medium-high heat. When the water is at a rolling boil, drop in the lobster tails. Boil until the shells are bright red and the lobster meat is cooked through, 7 to 9 minutes (add 3 to 4 more minutes for large tails). Drain the tails, and then remove and discard the shells, reserving the meat. (Here's a video tutorial on how to crack that shell.) 2. Rinse the pot and return it to the stove. Add 1 tablespoon of the butter and melt over medium heat. Add the onion and saut� until translucent, 4 to 5 minutes. Add the garlic and saut� until fragrant, 1 minute more. 3. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Stir in the lemon zest and juice and bring to a simmer. 4. Add the broth � cup at a time, bringing the mixture to a simmer and stirring constantly as the broth is absorbed. When the broth is nearly absorbed, add another � cup of broth and repeat. Continue until all the broth has been added and absorbed. 5. In a medium pan, heat 2 tablespoons of the butter over medium heat. Add the thyme and cook until the butter is very fragrant, 3 to 4 minutes. Add the lobster tails and cook, tossing occasionally, until heated through, 2 to 3 minutes more. 6. Remove the risotto pot from the heat. Stir in the final 1 tablespoon butter and the Parmesan, and then season with salt and pepper. 7. Divide the risotto between two plates and then top each portion with two small (or one large) lobster tail and 1 to 2 teaspoons of the thyme butter. Serve immediately.
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