LOBSTER BISQUE
A quick and easy homemade lobster stock is the base for this rich, creamy soup. Each bowl is finished with buttery, succulent lobster meat and delicate fennel fronds.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h45m
Number Of Ingredients 21
Steps:
- Stock: In a large pot lined with a steamer basket, bring 1 inch salted water to a boil. Steam lobster tails, top-side down, until just cooked through and tails curl under, 6 to 8 minutes for small tails and 8 to 10 minutes for large. Transfer to a plate and let cool. When cool enough to handle, use kitchen shears to cut through underside of tails. Remove meat from shells; reserve shells. Run a paring knife along back of each tail and remove vein. Cut meat into bite-size pieces; cover and refrigerate until ready to use.
- Heat oil in a large pot over medium-high. Add shells and cook until fragrant and deep red in color, about 4 minutes. Add fish stock, wine, and 6 cups water; bring to a boil. Reduce heat to medium and simmer, uncovered, skimming impurities from surface, until reduced to 6 cups, 40 to 45 minutes. Strain stock into a large liquid-measuring cup or heatproof bowl. Wipe out pot. (Stock can be stored in airtight containers in the freezer up to 3 months.)
- Bisque: In same pot, melt 4 tablespoons butter over medium-high heat. Add fennel, onion, and garlic and season with salt and pepper; cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Stir in tomatoes, tomato paste, thyme, bay leaf, paprika, and cayenne; cook 1 minute. Add brandy, sherry, and strained lobster stock; season generously with salt and pepper. Bring to a boil, then reduce heat to medium and simmer 30 minutes. Remove thyme and bay leaf.
- Working in batches, puree soup in a blender until smooth. Return soup to pot. Let cool 15 minutes. Whisk together cream and cornstarch, then stir into bisque. Bring to a boil and cook, stirring, until thickened slightly, 1 to 2 minutes. Adjust seasoning as desired.
- Melt remaining 1 tablespoon butter in a medium saute pan over medium heat. Add lobster meat and cook until just warmed through, 2 to 3 minutes. Pour soup into bowls and serve, topped with lobster, fennel fronds, and a squeeze of lemon, if desired. Soup can be made in advance and stored in an airtight container in refrigerator up to 2 days.
COLD FENNEL SOUP WITH LOBSTER
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Remove the stalks and feathery leaves from the fennel bulbs. Mince two tablespoons of the leaves and set aside. Chop the bulbs. You should have about two cups of the chopped bulbs. If additional fennel is needed, chop some of the stalks. Discard any unused stalks.
- Heat the oil in a heavy four-quart saucepan. Add the onion and chopped fennel bulbs and cook slowly, covered, until they are soft and transparent.
- Add the stock, bring to a simmer, and stir in the potatoes and cumin. Simmer partly covered until the vegetables are very tender, about 30 minutes.
- While the vegetables are simmering, steam the lobster for 10 minutes, allow it to cool briefly, then remove the meat from the tail and claws. Dice the meat and refrigerate it, covered, until ready to serve.
- When the vegetables are tender, allow them to cool briefly, then puree in a blender in batches. Puree the soup in a food processor, if you prefer. It will not be as smooth and will benefit from being forced through a fine sieve. Refrigerate the puree, covered, at least four hours or overnight.
- Before serving, stir the half and half into the puree, using as much as you need to give the soup a creamy, but not too thick, consistency. If calories are a concern, the soup can be thinned with water. Add the Pernod and season the soup with salt and pepper. Ladle the soup into six shallow soup plates and spoon some of the lobster into the middle of each. Scatter the minced fennel leaves over the soup and serve.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 1257 milligrams, Sugar 6 grams, TransFat 0 grams
LOBSTER AND FENNEL NAPOLEON WITH HERBED LOBSTER CREAM
Provided by Tom Pizzica
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Place the lobster claws in water for 3 minutes. Dont cook them through, but enough to be easily removed from the shell. Remove the claws from the water. Add the tails to the water and cook for 3 minutes. Extract the meat from the claws and the tails and set aside.
- In a large saute pan over medium-high heat, add 2 tablespoons olive oil. Add the shallots, garlic and any scraps from the sliced fennel, saute until slightly brown. Add the lobster bodies, the cracked shells from the tails and the claws, saute another 5 minutes. Add a few good pinches of kosher salt and stir.
- Deglaze with vermouth and simmer until the alcohol is mostly cooked down. Add the heavy cream, turn the heat to low. Let simmer for about 30 minutes. Strain, add tarragon and pepper. Dice the par-cooked lobster tail, and add to the cream mixture.
- While the cream is simmering, crack the eggs into a large bowl and whisk. Add the sliced fennel and coat well. Pour the bread crumbs onto a plate. Dip each fennel slice in the panko, pressing firmly to coat completely on both sides. Lay the coated fennel slices on a plate.
- In a large saute pan, heat 1/2 cup of canola oil over medium heat. Fry the breaded fennel one piece at a time, making sure not to overcrowd the pan. When golden brown on one side, flip and cook the other side to the same golden brown, about 3 to 4 minutes on each side. Drain the fennel on paper towel and season with salt.
- The next step works better with a grill, but if this isnt an option, a saute pan works well.
- Preheat a grill. Coat the par-cooked claws with olive oil, salt, and pepper. Place the claw meat on a very hot grill, cook about 2 minutes per side, and remove from the heat.
- To construct a plate, lay down one slice of fennel, then place one claw on top. Layer another slice of fennel and another claw on top. Spoon the cream liberally over the top, making sure each plate gets a nice amount of tail meat.
CIOPPINO (SEAFOOD SOUP) WITH FENNEL AND GARLIC
This is a tomato based broth with oodles of seafood, fennel and of course garlic in it since it is served at the stinking rose restaurant in LA Use ingredients as a guide, because fresh and local seafood will be best. It is actually a very simple recipe just with lots of choices to put in it :) The first part can be done early too, and then just reheated when you want to pop in the seafood. Prrp time includes chopping onions, etc.
Provided by MarraMamba
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
- In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
- Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.
FENNEL POTATO SOUP WITH LOBSTER MEDALLIONS, BLOOD ORANGE SAUCE
"Top Chef" winner Stephanie Izard is a soup genius; this is yet another recipe I could not lose. Her description: Ever since I worked for Shawn McClain at Spring restaurant in Chicago, I have loved fennel. Shawn used it a lot more than other chefs I had worked for and I could see why. It has a beautiful, soft and subtle anise flavor that really shines in this soup. The richness of the lobster and the tart orange really bring it all together.
Provided by Raquel Grinnell
Categories Lobster
Time 1h30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large Dutch oven or medium soup pot over medium heat. Add the onion and garlic and sweat them for 3 minutes. Add the fennel and sweat 5 minutes, until it begins to get tender. Add the potatoes, wine and Pernod and simmer to reduce the liquid until it is nearly gone. Season with salt and pepper. Add the vegetable stock, bring to a boil, and then reduce heat and simmer for 40 minutes.
- Meanwhile, put the cream in a small heavy-bottomed saucepot over medium heat. Simmer to reduce until it has thickened and has rich nutty flavor. Set aside.
- While the soup simmers, prepare the Blood Orange Reduction. Whisk together the blood orange juice, lemon juice and honey in small non-reactive saucepot. Simmer over medium heat to reduce to a syrup, about 15 minutes. Remove from heat and set aside.
- Transfer soup in batches to a blender and process until smooth (or use a stick blender in the pot). Pass each batch through a mesh sieve, pushing it through with a rubber spatula. Discard solids. Return the soup to the saucepot over medium heat. Whisk in the reduced cream and adjust seasoning to taste. Keep the soup warm while preparing the lobster.
- Bring a medium saucepot of salted water to a boil. Add the lobster tail and boil for 2 minutes, just enough to be able to remove the meat from shell, not to cook through. Put the tail in an ice bath to stop cooking. Remove the meat from the shell and cut the tail in half, rinsing if necessary. Slice the lobster into bite size pieces.
- Melt the butter in the saucepot. Whisk in the lemon juice, salt and pepper. Add the lobster pieces and poach over low heat until just cooked through, about 2 minutes.
- Ladle hot soup into bowls. Add poached lobster pieces to each serving. Drizzle the soup with blood orange reduction and garnish with orange segments and fennel fronds.
Nutrition Facts : Calories 418.6, Fat 26.3, SaturatedFat 14.7, Cholesterol 71.3, Sodium 297, Carbohydrate 44.1, Fiber 7.4, Sugar 16.4, Protein 4.6
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