Corn And Oyster Bisque Recipes

Steps:

• In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.

Steps:

• Preheat oven to 375 degrees.
• Butter a casserole dish.
• Combine the ingredients in the order listed.
• Pour into prepared casserole dish.
• Bake for 35 minutes.
• Serve hot.

Steps:

• Heat 2 tablespoons butter in a large skillet until hot; add onions and cook slowly over low heat until translucent, about 5 minutes. Add chilies, basil and marjoram, and continue cooking 5 minutes longer, stirring occasionally. Add corn and stir. Add sugar and water, increase heat and bring liquid to a simmer. Add oyster juice, remove herbs and cool.
• Pour corn mixture into a blender or food processor and puree until smooth, adding more water if too thick. Pass the soup though a fine mesh strainer into a pot over low heat and keep warm.
• In a saute pan, heat 2 tablespoons butter over medium heat. Add mushrooms and saute until lightly browned, about 5 minutes; set aside. In another saute pan over medium heat, warm the remaining 2 tablespoons butter. Add oysters and cook until barely warm, about 3 minutes. Pour any remaining oyster juice into the soup pot.
• Pour the soup into 8 warm bowls, arrange oysters and mushrooms in the center of each and garnish with chives.

Steps:

• Cut the corn kernels from the cobs on a work surface, transfer them to a large saucepan, and with the back of a knife scrape the milk from the cobs into the pan. Cut each cob into 3 pieces and add them to the pan. Add the water and the bay leaf and simmer the mixture, covered, for 30 minutes. Discard the cobs and the bay leaf, in a blender purée the corn mixture in batches, and strain the purée through a fine sieve into a bowl, pressing hard on the solids. Transfer the purée to the pan and pour the reserved oyster liquor through a fine sieve into the pan. Add the milk, the Tabasco, and salt to taste and heat the mixture over moderate heat, stirring, being careful not to let it boil, until it is hot. Add the oysters and heat the soup, stirring, being careful not to let it boil, for 3 minutes, or until the edges of the oysters curl. Ladle the soup into heated shallow bowls and garnish each serving with some of the parsley and the paprika.

Steps:

• Prepare the lobster: Cook the lobsters in boiling salted water for 3 to 4 minutes, or until slightly underdone. Remove from the water and let cool slightly. Remove the lobster meat from the shells, reserving the meat and the shells. Coarsely chop the lobster meat.
• Prepare the corn: Remove husks from the corn and cut kernels off the cobs. Reserve the corn, cobs, and half of the husks.
• Make the bisque: Place the lobster shells, corn cobs, husks, bay leaves, thyme sprigs, and peppercorns in a stockpot and add enough water to barely cover. Simmer for 45 minutes, then strain through a fine mesh sieve, discarding the solids. Place the broth in a large saucepan and simmer over medium heat for 45 minutes, or until reduced to 1 1/2 quarts. Season to taste with salt and pepper.
• In a small saucepan, place half of the corn kernels and the heavy cream. Cook over medium heat for 10 minutes, or until the cream is reduced to about 1 cup. Remove from the heat and puree until smooth. Season to taste with salt and pepper.
• Cook the bacon over medium-low heat for 10 minutes, or until the fat is rendered but not brown. Remove the bacon from the pan and discard. Saute the remaining corn, the potatoes, and onion in the bacon fat over medium heat for 10 minutes, or until the potatoes are tender. Drain any fat from the pan, add the pureed corn mixture, and cook over medium heat for 5 minutes, or until thick. Add the lobster stock in small additions until the desired consistency is reached. Add the lobster meat to the pan and whisk in the butter just prior to serving.
• Ladle the soup into 10 bowls and sprinkle with the chervil leaves. Top with freshly ground black pepper to taste.
• Preheat the oven to 400 degrees.
• Slice each piece of bread on the diagonal into triangular pieces. To shape each crouton, slice off the crust on one side of the triangle, then make a parallel slice, removing a corner of the bread. Trim the remaining crust with three small cuts to make a wedge.
• Spread the butter with your fingers in the center of a cookie sheet. Press each wedge into the butter and rub gently to coat on one side, then turn it over, buttered side up. Arrange all the wedges on the buttered area of the sheet and place in the oven. Toast the croutons for 8 to 10 minutes, until nicely colored and crisp.
• To serve, pile the fresh parsley in a small mound. Dip the point of the toasted wedge into the beef-stew sauce, then press the moistened end into the parsley to coat. Arrange 2 croutons on every serving plate or bowl of stew.

Steps:

• In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
• Combine all ingredients thoroughly.

Steps:

• Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes. Add the onions, corn, shallots, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes. Stir in the lobster meat and green onions and simmer for 5 minutes. Remove and discard the bay leaves. Ladle into shallow soup cups or bowls and serve hot. Yield: 4 to 6 servings Prep Time: 15 minutes Cook Time: 50 minutes

Steps:

• In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic and shallots in butter, stirring occasionally, until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes, stirring constantly, until thickened.
• Stir in Worcestershire sauce, Cajun seasoning, pepper and whipping cream. Cook until thoroughly heated, about 10 minutes. Stir in oysters and crabmeat; cook just until edges of oysters curl. Serve with oyster crackers; sprinkle with parsley.

Steps:

• Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
• Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
• Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
• Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
• Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

Steps:

• Put the frozen corn in a colander. Rinse it until the ice crystals melt.
• Pour the corn into a bowl.
• Stir in the milk, flour or corn meal, salt, and pepper.
• Lay paper towels on top of a plate and set it aside.
• Set a skillet over medium-high heat on the stove.
• Heat the butter and oil in the skillet until the butter is melted.
• Put tablespoon-fulls of batter in the hot skillet.
• Cook until golden-brown. Repeat with the other side.
• Drain the oysters on the paper towels and cover with foil to keep them warm.
• Repeat with the others and serve hot.

Steps:

• Drain oysters in a fine sieve set over a glass measure, adding enough water to liquor to measure 1 cup, and reserve liquid. Rinse oysters under cold water and drain. Transfer oysters to a bowl and chill, covered.
• In a large saucepan melt butter over moderate heat until foam subsides and cook shallots, stirring, until softened. Add Sherry and cook until almost all liquid is evaporated. Stir in reserved oyster liquid and 1 1/2 cups milk and bring barely to a simmer (do not let boil). Stir in 12 oysters and poach until edges begin to curl, about 2 minutes. (Liquid may separate but will come together once blended.) In a blender purée mixture in batches until smooth and strain into a kettle, skimming froth. Stir in remaining 1 1/2 cups milk and cream and bring barely to a simmer (do not let boil). Stir in remaining 24 oysters, spinach, and salt and pepper to taste and poach oysters until edges begin to curl, about 2 minutes.
• Ladle bisque into 8 heated soup plates and garnish with spinach leaves and bell pepper. Serve bisque with croutons.