Recipes for "lobster bisque"

In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes.

In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.

Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.

Melt butter in a large saucepan over medium-low heat. Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.

Stir in chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.

Pour 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 half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

Serve hot and enjoy!

Melt butter in a large pot over medium heat. Stir in flour, salt, pepper, and celery salt until well blended. Gradually stir in the milk so that no lumps form. Stir in the chicken stock and cook over low heat, stirring constantly, until the soup begins to thicken.

Add onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through, and serve.

Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion.

Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat, and reheat before serving.

Melt butter in a large pot over medium heat. Stir flour, sea salt, celery salt, and black pepper into the butter. Gradually stir half-and-half into the mixture, taking care that no lumps form. Add lobster stock; stir. Reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes.

Stir lobster, tomato paste, onion, and celery into the soup; season with paprika, thyme, and seafood seasoning. Continue cooking the soup to heat the onion and celery, about 10 minutes. Add cream; stir. Cook until hot, about 5 minutes.

In a medium size pot, saute lobster meat, onion and butter until onions are soft.

Stir flour into the pot. When all ingredients are well blended, add milk, salt and cream. Cook over a low heat until soup has thickened.

Garnish soup with green onions before serving.

Fill a large bowl with ice water. Bring 6 cups water, tarragon, thyme, bay leaf, and salt to a boil in a 6- to 8-quart pot over medium-high heat. Add lobster tails. Return to a boil; reduce heat to medium. Simmer until shells turn bright red and meat is tender, 6 to 10 minutes. Remove tails and immediately plunge into the ice water.

When cool enough to handle, remove meat from shells (see “Lobster Prep,” below). Return shells to pot. Simmer, covered, over medium heat to develop flavor, about 30 minutes. Stock may turn a green color from the herbs.

Meanwhile, coarsely chop lobster meat. Chill, covered, until ready to use (up to 3 days).

Strain 4 cups of the stock through a fine-mesh sieve into a large glass measuring cup; discard solids.

Melt butter in the same pot over medium heat. Cook onion, carrots, and celery, stirring frequently, until tender, about 10 minutes. Stir in garlic; cook until fragrant, about 1 minute.

Stir in flour to coat vegetables. Add wine and tomato paste. Cook, stirring frequently, until mixture is combined. Stir in stock; cook over medium-high heat until mixture is bubbly. Cook mixture, stirring frequently, 2 minutes more.

Stir in lobster meat, half-and-half, vanilla bean paste, and cayenne. Cook until heated through, about 2 minutes. Garnish servings with fresh tarragon and thyme.

Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.

Melt butter in another pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables are starting to soften, 3 to 4 minutes. Add garlic and sauté, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.

Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.