LOBSTER BISQUE RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Categories appetizer
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours 0 minutes
Yield About 20 servings
Number Of Ingredients 12
Steps:
- Fill large stockpot with water and bring to a boil. There should be enough water to cover lobsters completely when immersed. Place live lobsters in boiling water head first to minimize splashing. When water re-boils, turn down the heat, and simmer for 20 minutes. Do not overcook lobsters. Remove lobsters from the pot using tongs; save all the water in stockpot as this is now a flavorful stock to be re-used.
- Place 10 cups of stock in a clean stockpot and put on low heat. Clean claws and tails of lobsters and reserve meat, legs, and swimmerets. After lobsters are cleaned, place shells in stockpot with 10 cups of stock. Cut bodies in quarters and place in stockpot, making sure to include all roe and tomalley in pot. Add 1 cup tomato paste and simmer on low heat for 1 1/2 hours, stirring occasionally. Be careful not to have heat so high as to burn stock. Pour entire contents of pot through sieve into clean stockpot; this should now be 8 cups of glorious red stock.
- Place onions, celery, carrots, thyme, parsley and saffron in a large saute pan, add 4 cups stock from original stock pot and put on high heat for 30 minutes, stirring every 5 minutes. Add 1/2 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes, stirring every 5 minutes. Press entire contents of saute pan through sieve into stockpot of 8 cups previously made stock.
- To finish Bisque, put pot on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.
- If you prefer your bisque to be thicker, you may add more cornstarch, or perhaps, flour, but have found the bisque thickens nicely over low heat, and additional cornstarch or flour takes away from the wonderful flavor.
- Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque. Garnish with legs and swimmerets around the bowl and one parsley leaf in center, if desired.
GRANDMOTHER'S LOBSTER PIE RECIPE | FOOD NETWORK
Provided by Food Network
Total Time 1 hours 20 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil over high heat. Salt the water and add the lobsters. When the water comes to a second boil, cook the lobsters for 12 to 15 minutes. Remove the lobsters from the water and let cool. Crack the tails, knuckles and claws. Pick out the meat from the shells over a bowl to hold the juices. Reserve the tomalley. Set aside.
- Preheat the oven to 425 degrees F.
- Melt the butter in a frying pan over medium heat and add the tomalley and lemon juice. Remove from heat and stir in the crushed snack crackers. Add enough reserved lobster juice so the mixture is thick like turkey stuffing. Divide lobster meat among 4 individual casserole dishes. Cover each dish with the cracker mixture, patting it on evenly. Bake until the top begins to brown, about 10 minutes. Remove the dishes from the oven and garnish each with a parsley sprig and a lemon wedge.
WHAT'S THE GREEN STUFF IN LOBSTER AND CAN YOU EAT IT?
Jan 22, 2021 · This recipe also utilizes the lobster roe, or the tiny eggs found along the tail of a female lobster: "The secret to rich flavor is using the tomalley and the roe. Once cooked it disappears into …
From allrecipes.com
From allrecipes.com
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6 FABULOUS LOBSTER RECIPES! (CRAYFISH) | RECIPETIN EATS
Dec 23, 2020 · 5. Salsa Verde Salsa Verde on lobster pieces, an idea for a lobster starter. A green sauce made with finely minced fresh herbs mixed with olive oil and a little garlic, this is spectacular with most seafoods, from cooked fish to grilled prawns, and most certainly for lobster.
From recipetineats.com
From recipetineats.com
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Browse Recipes by category Rated Recipes tested and reviewed Popular Recipes fun! Conversions cups, ounces, tbsp. Cooking Times & Temps beef, chicken, ham, pork, turkey Diet & …
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From cooks.com
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HOW TO BOIL AND EAT LOBSTER - SIMPLY RECIPES
Mar 09, 2022 · Note the time at which the water comes to a boil again. From that point, boil the lobsters for 10-20 minutes or longer, depending on the size of the lobster. 10-13 minutes for 1 lb lobster, 12-18 minutes for a 1 1/2 pound lobster, 18-23 minutes for a 2-3 pound lobster.
From simplyrecipes.com
From simplyrecipes.com
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HOW TO COOK THE PERFECT LOBSTER - LOBSTERANYWHERE.COM
Nov 24, 2021 · Here’s one of our favorite baked lobster recipes: Baked Lobster with Garlic and Herbs. Lobster Baking Instructions: Preheat your oven to 400 degrees F. Place the lobster on its back and make a deep, sharp cut through the entire length of the body and tail. Remove the roe and stomach. Lay the lobster …
From lobsteranywhere.com
From lobsteranywhere.com
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WHOLE FRESH CORNISH LOBSTER | COOKED AND READY TO EAT | FREE …
The green/ grey or red creamy substance in the body cavity of your lobster is called tomalley. It's perfectly safe to eat and makes a great addition to seafood sauces. It's a more intense flavour than the sweet meat of the lobster …
From thecornishfishmonger.co.uk
From thecornishfishmonger.co.uk
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LOBSTER PRICES: HOW MUCH DOES LOBSTER REALLY COST?
The lobster will have water weight, plus the sac, tomalley, roe and other stuff. A 1.5 lb. whole lobster will yield about 4-5 ounces of meat. So it might take about 4-5 lobsters to yield a pound of meat.
From lobsteranywhere.com
From lobsteranywhere.com
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HOW TO COOK CRAYFISH - THE SCUBA DOCTOR
Dec 10, 2020 · Smaller amounts of meat can also be found in the legs, antenna and in some parts of the body. Parts which should not be eaten are the shell, the sac behind the eyes, the black vein running through the tail and the green tomalley…
From scubadoctor.com.au
From scubadoctor.com.au
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15 BEST FOODS TO EAT IN MAINE AND WHERE TO FIND THEM | BEST …
Each lobster pie at the Maine Diner includes nearly 5 ounces of locally caught tail, claw and knuckle meat, capped with a buttery Ritz cracker and lobster tomalley topping. The owners’ family ...
From foodnetwork.com
From foodnetwork.com
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LOBSTER TOMALLEY – THE “GREEN STUFF” – MAINE LOBSTER
Jun 19, 2011 · This is the lobster tomalley, which serves as the lobster’s liver and pancreas. Many people, especially in New England, consider it a delicacy, and eat it along with the rest of the lobster. It is also often used in sauces and stocks which are made from the whole lobster…
From maine-lobster.com
From maine-lobster.com
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6 FABULOUS LOBSTER RECIPES! (CRAYFISH) | RECIPETIN EATS
Dec 23, 2020 · 5. Salsa Verde Salsa Verde on lobster pieces, an idea for a lobster starter. A green sauce made with finely minced fresh herbs mixed with olive oil and a little garlic, this is spectacular with most seafoods, from cooked fish to grilled prawns, and most certainly for lobster.
From recipetineats.com
From recipetineats.com
See details
LOBSTER PRICES: HOW MUCH DOES LOBSTER REALLY COST?
The lobster will have water weight, plus the sac, tomalley, roe and other stuff. A 1.5 lb. whole lobster will yield about 4-5 ounces of meat. So it might take about 4-5 lobsters to yield a pound of meat.
From lobsteranywhere.com
From lobsteranywhere.com
See details
HOW TO COOK CRAYFISH - THE SCUBA DOCTOR
Dec 10, 2020 · Smaller amounts of meat can also be found in the legs, antenna and in some parts of the body. Parts which should not be eaten are the shell, the sac behind the eyes, the black vein running through the tail and the green tomalley…
From scubadoctor.com.au
From scubadoctor.com.au
See details
15 BEST FOODS TO EAT IN MAINE AND WHERE TO FIND THEM | BEST …
Each lobster pie at the Maine Diner includes nearly 5 ounces of locally caught tail, claw and knuckle meat, capped with a buttery Ritz cracker and lobster tomalley topping. The owners’ family ...
From foodnetwork.com
From foodnetwork.com
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SHELLFISH | FOOD ALLERGY RESEARCH & EDUCATION
There are two groups of shellfish: crustaceans (such as shrimp, prawns, crab and lobster) and mollusks/bivalves (such as clams, mussels, oysters, scallops, octopus, squid, abalone, snail). Allergy to crustaceans is more common than allergy to mollusks, with shrimp being the most common shellfish …
From foodallergy.org
From foodallergy.org
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SHRIMP PASTE - WIKIPEDIA
In Cambodia and Thailand shrimp paste is called kapi (Khmer: កាពិ, kapĭ; Thai: กะปิ).In Thailand is an essential ingredient in many types of nam phrik, spicy dips or sauces, and in all Thai curry pastes, such as the paste used in kaeng som.Very popular in Thailand is nam phrik kapi, a spicy condiment made with fresh shrimp paste …
From en.m.wikipedia.org
From en.m.wikipedia.org
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GARUM - WIKIPEDIA
Garum is a fermented fish sauce which was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum …
From en.m.wikipedia.org
From en.m.wikipedia.org
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TGIF SPECIALS WITH CITI GOURMET PLEASURES | IEATISHOOTIPOST
Apr 07, 2022 · We were suitably impressed with the quality of the Thai food which is to be expected of the Dusit Thani group. The Tom Yum Goong which comes with big head river prawns, full of rich tomalley …
From ieatishootipost.sg
From ieatishootipost.sg
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RESULTS - YOUTUBE
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From youtube.com
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