Lobster Bisque Liken To Red Lobsters Recipe 45

Steps:

• Prepare lobster by cutting in half lengthwise through the head and body first. Remove tail halves, and claw and knuckle sections. These are the sections with the meat for the bisque. Cut the body into two-inch pieces. Heat oil on medium high heat in a four-quart stock pot and add the chopped onions, garlic, shallots, carrots, celery and all of the lobster. Cook on medium to medium-high heat, stirring continually for 10-12 minutes or until the lobster shells start to turn red. Remove just the lobster pieces that contain meat and let cool for ten minutes. Deglaze the pan with the sherry. Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree. Cook, stirring for another 5 minutes. Place the water and heavy cream into the pot and bring to a boil. Remove lobster meat from cooled lobster and reserve for the final presentation. Add the remaining shells to the creamy stock. Let simmer and reduce by 25 percent. In a separate three-to-four-quart pot, melt butter on medium heat. Stir in flour with a wire whisk to make a roux. Lower heat and slowly cook the flour and butter for about five minutes. The roux should be blond in color and have a buttery aroma. When the creamy stock is reduced, strain into the pot with the roux, and whip with a wire whisk. Discard the shell and vegetable mixture. Chop the lobster meat into half-inch pieces and stir into bisque. Salt and pepper to taste. Portion bisque into your favorite cup or bowl, and garnish with chopped chives. Chef's Tip: Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.

Steps:

• Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
• Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
• Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
• Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
• Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
• Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
• Add the cognac (or brandy) and cook until the alcohol has evaporated.
• Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
• Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
• Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
• Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.
• Chef's Tip:.
• Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.

Steps:

• Melt 1/4 cup butter in a large saucepan. Add the carrots, celery and onions and cook until soft, about 10 minutes. Add sections from 2 lobsters to pan and saute until shells turn red. Remove pieces from pan when cool enough and remove meat from tails and claws and reserve it.
• Chop shells into smaller pieces and add to pan. Add 1/4 cup cognac and ignite. Then add the white wine, water, garlic, tarragon and bay leaf. Crush the drained tomatoes with hands and add to pot. Season with salt and pepper.
• Simmer over low heat for 45 minutes, but do not allow liquid to boil. Remove as many pieces of shell as possible. Put soup through food mill and return milled broth to pan. Add the reserved lobster meat and 1/3 cup long grain white rice. Simmer over low heat another 45 minutes, or until reduced to 2 cups.
• Pulse shells in a food processor until finely chopped. Melt 1/2 cup butter in a saute pan, add chopped shells and saute 5 minutes. Strain, reserving butter and discarding shells. Transfer reduced lobster-rice mixture to blender and puree. Strain the puree through a sieve over a mixing bowl and return broth to pot. Add the lobster butter and stir well. Add 1 tablespoon of cognac and heat for 5 to 7 minutes. Add the light cream and milk. Heat through, but do not boil.

Steps:

• 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.