. So beautiful ! https://www.delish.com/cooking/recipe-ideas/a24797109/lobster-bisque-recipe Nice work, and thank you for the very clear direction on creating that flavorful true lobster broth base.
It IS a heavenly WHOLE meal!
… Fill a large pot with 1/2 inch of water.
Bay leaf 2 ea. 1. This is by far the best lobster bisque I have ever tasted. Rite on . First, Tae sweated (in order words, sauteed on low flame to pull the moisture out) some minced onions, celery, and carrots in olive oil at the bottom of a very large pot, then she put in all the shells, covered them with chicken broth (vegetable stock would have been OK, too), and simmered it all for a couple of hours, after which she strained it into a large bowl. 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.
Add tomato paste and cayenne pepper and cook 4 minutes.
Coarsely chop the meat and refrigerate.
The noise heard is caused by air trapped in the shell – when heated the air expands and gets forced out through small gaps, causing the sound. Twist lobster claws and tails off. The secret to a creamy texture here is that I do not make it any fatter with a roux butter based sauce, but with using rice! For that incredible, nuanced flavored soup you need to start with fresh lobster. Share on Twitter It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. When water returns to a heavy boil, turn the heat down to a rolling boil and steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound. I would run to your place with a plate ( or maybe a big pot !
Add clam juice and 1 cup of reserved lobster-steaming liquid. This one is definitely for those special occasions and worth the time it takes to make it, too. Stir in 2 teaspoons kosher salt and bring the water to a boil.
Add cream and bring to a low simmer. Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne. Fresh tarragon ½ bu.
For the bisque: In a large soup pot, add the butter and sauté the carrot, onions, and lobster shells until the vegetables just start to caramelize and the lobster shells start to turn red, about 10 minutes. I only use leftovers from a 6 Lb lobster. Stir in cream and lobster meat. Roughly chop the shells along with all the lobster remains into small pieces and set aside. This is the base of the soup. Sauté until the onions are translucent, about 5 minutes.
Recipes adapted from James Sakatos of the Café Carlyle, Tara Parker-Pope, “VegNews Holiday Cookie Collection”.
Add the tomato and stir to combine, cook until the liquid bubbles. Sherry and clam juice are poured over all and herbs like tarragon and thyme are added, too. In the end I combined both batches and it resulted in one of the best bisques I have ever had.
Add fish stock and 1 cup of the lobster-cooking liquid. Once the flames are gone, add the white wine and stir to scrape up all the bits off the bottom of the sauté pan; this is called deglazing. The resulting broth is strained and the lobster shells tossed.
Strain your broth, add some wine and aromatics & simmer. Onion, peeled and chopped 1 ea. Add the simmering fish stock; or just enough to cover.
Cover and cook until all the liquid has been evaporated; the rice will be used as a thickener for the bisque later on. 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. 2 live lobsters should be about 3 pounds total depending on size. Lobster stock, simmering 8 cups
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Don’t be afraid, these guys come with strong rubber bands to hold those claws together.
Strain through china cap making sure to get all the liquid. Wipe out the pot and pour in the broth. Add the sherry (ignite or cook for alcohol to evaporate).
I was hoping to pick the best recipe but I found elements of each that I liked. You’re safe. Add the lobster shells, liquid and remains and cook for 6 minutes more. Chef Scott Samuel from The Culinary Institute of America shows us a classic lobster dish: Maine Lobster bisque.
I prefer steaming over boiling lobsters as the reserved liquid needed isn’t so diluted. . bisque, if done right, can offer even more flavor than plain lobster, and plain lobster is at the very top of my “best ever” list. O I completely disagree! Sea salt 1-2 tsp. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the lobster shells and remains.