LOBSTER BISQUE WITH ARMAGNAC
You are looking at this recipe because you like Lobster Bisque... look no further. This recipe is to die for! It was adapted from a recipe by Darren Lock, chef of The Point, a former Rockefeller lodge high in the Adirondacks. Start preparing the bisque as soon after cutting the lobsters as possible. MAKE AHEAD: The recipe can be made through Step 4 & refrigerated a day. Just rewarm before proceeding. Wine pairing: A dish of this complexity and grace deserves a wine with just as much. Try it with the rich and silky Selbach-Oster Wehlener Sonnenuhr Riesling Spätlese 2001 from Germany. Buy two bottles and save one for 2025.
Provided by NcMysteryShopper
Categories Lobster
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Boil water in a large stock pot.
- Twist claws and tails off lobsters and reserve bodies. Add claws and tails to the boiling water. Simmer tails for 3 minutes, and claws until they turn bright red all over, about 8 minutes. Remove lobster pieces as they finish cooking and place in a large bowl. Reserve the cooking liquid.
- Let the lobster cool slightly. Crack claws and remove the meat from the tails and claws, cover and refrigerate.
- Twist legs off the lobster and cut the bodies into large pieces.
- Heat olive oil in a large enameled cast-iron casserole. Add fennel, celery, carrot, onion, leek and garlic and cook over moderately high heat, stirring frequently, until the vegetables are browned, about 8 minutes.
- Add legs and body pieces to the casserole and cook over high heat, stirring, until shells start to brown, about 8 minutes.
- Sprinkle flour evenly over the shells and stir well. Add tomato paste and cook, stirring, until it starts to brown, about 3 minutes.
- Stir in wine and Armagnac and simmer for 3 minutes.
- Stir in thyme, bay leaf, saffron and the reserved lobster cooking liquid until smooth.
- Simmer broth over low heat, skimming occasionally, for about 1 1/2 hours. Strain broth and press on the solids to extract as much liquid as you can. Return broth to the casserole.
- Add heavy cream to the casserole and simmer for 5 minutes. Season the bisque with salt and pepper.
- Cut reserved tail and claw meat into 1" pieces. Add the meat to the simmering bisque and cook until just heated through, about 1 minute.
- Add a splash of Armagnac to 8 soup plates. Ladle the lobster bisque into the soup plates, garnish with the parsley and serve.
Nutrition Facts : Calories 596, Fat 21.2, SaturatedFat 8.4, Cholesterol 364.2, Sodium 1117.4, Carbohydrate 21.6, Fiber 3.4, Sugar 3.4, Protein 67.2
PERFECT LOBSTER BISQUE
This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.
Provided by LAURA_G123
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
- Pour the 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 the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 4.7 g, Cholesterol 66.2 mg, Fat 13.1 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 8 g, Sodium 553.6 mg, Sugar 1 g
LOBSTER BISQUE
Provided by Bobby Flay
Categories appetizer
Time 3h15m
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.
LOBSTER BISQUE
This bisque is the best chance for a home cook to shine. Adapted from the recipe of the Carlyle's executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch. You may end up using it all the time.
Provided by Sam Sifton
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fill a large pot with 1/2 inch of water. Stir in 2 teaspoons kosher salt and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 12 minutes. Remove the lobsters, reserving the liquid. When the lobsters have cooled slightly, place them in a bowl and remove the meat from the claws and tail, again reserving any liquid that comes out of the shells. Chop the meat and refrigerate. Roughly chop the shells into small pieces and reserve, along with all the lobster remains.
- Swirl the olive oil in a large pot over medium heat, then add the vegetables and herbs. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the lobster shells and remains. Sauté for 5 to 6 minutes, then add the tomato paste and cook for an additional 3 to 4 minutes.
- Add the sherry, then ignite or cook until the alcohol has evaporated. Add fish stock and 1 cup of the lobster-cooking liquid. Bring to a simmer and cook, covered, for 1 hour.
- Strain the broth through a colander, pressing down hard on the solids to extrude as much liquid as possible. Wipe out the pot and pour in the broth. Add the rice and cook for at least 30 minutes, or until the grains are cooked to extreme softness.
- Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer. Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 15 grams, Sodium 890 milligrams, Sugar 5 grams, TransFat 0 grams
More about "lobster bisque with armagnac recipes"
LOBSTER BISQUE - A FRENCH SOUP BEST SERVED …
From greedygourmet.com
Reviews 8Category SoupCuisine FrenchTotal Time 1 hr 15 mins
- Gently fry the onion, garlic, celery and carrot and cook until softened, which takes about 5 minutes.
GORDON RAMSAY’S AUTHENTIC LOBSTER BISQUE …
From thebrilliantkitchen.com
Cuisine AmericanTotal Time 40 minsCategory Main CourseCalories 874 per serving
LOBSTER BISQUE RECIPE - MARY-FRANCES HECK
From foodandwine.com
THE BEST LOBSTER BISQUE RECIPE - SELF …
From selfproclaimedfoodie.com
THE BEST LOBSTER BISQUE (RUTH’S CHRIS …
From 40aprons.com
CLASSIC FRENCH LOBSTER BISQUE RECIPE - THE …
From thespruceeats.com
EASY LOBSTER BISQUE - CAFE DELITES
From cafedelites.com
FOOD & WINE'S BEST LOBSTER RECIPES
From foodandwine.com
LOBSTER BISQUE | GIMME SOME OVEN
From gimmesomeoven.com
LOBSTER BISQUE RECIPE - SERIOUS EATS
From seriouseats.com
EASY HOMEMADE LOBSTER BISQUE - SPEND WITH PENNIES
From spendwithpennies.com
LOBSTER BISQUE FLAVORED WITH ARMAGNAC RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
AMAZING LOBSTER BISQUE SOUP RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BEST LOBSTER BISQUE (STREAMLINED, MAKE AHEAD, STEP BY STEP PHOTOS)
From carlsbadcravings.com
HOW TO MAKE THE BEST LOBSTER BISQUE - TASTE OF HOME
From tasteofhome.com
BEST LOBSTER BISQUE RECIPE - HOW TO MAKE LOBSTER BISQUE - DELISH
From delish.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #bisques-cream-soups #soups-stews #seafood #american #dinner-party #holiday-event #easter #lobster #christmas #thanksgiving #shellfish #4-hours-or-less
You'll also love