View mobile site UPDATE: made this again and this time used scallops and canned crabmeat. Needless to say it did not disappoint!!!

Heat until thickened. Amesbury, Massachusetts 01913 This was awesome! As I say, tasted great but looked wierd – nothing like the picture.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I didn't have scallions - so I just did without but I think the scallions would have made it that much better. ». And the nice thing about this recipe is that is actually quite nutrition-friendly. I did alter it a bit...added carrots and celery...and instead of all milk I used equal parts heavy cream and milk.

Before serving, add in the dry sherry and lobster meat, and simmer over moderate heat, stirring occasionally, till lobster is heated through. Stir in stock. Just before serving, slowly reheat the soup to a gentle simmer. In a large saucepan, reduce lobster stock by half. Followed directions exactly came out perfect and have varied a little and came out perfect. Strain and cold. A few minutes before serving, put the soup back in a pot and bring it to a simmer. Easy Lobster Bisque Recipe 12 ounces of lobster meat 6 tbsp butter 3 tbsp flour 3 cups of cream 1-2 oz Sherry (to taste) Paprika 1 tsp sea salt Cayenne pepper Cook 2 minutes or until heated. As it turned out, I did have to add some salt to the bisque, but at least I was able to control it. 3. Add in the garlic and toss to coat for 1 minute. I served the bisque with a simple green salad and crusty bread. Heat the lobster butter in a frying pan until it starts to bubble. 2 cups of canned clam juice (Note: we use Bar Harbor Foods clam juice, Julia’s recipe recommends 3 cups of fish stock or clam juice). My bisque was very white. www.maine-lylobster.com/2009/08/lobster-and-corn-bisque-recipe.html

He loves whoopie pies, bean boots and living in Portland, Maine. Slowly add the hot lobster stock (see recipe) constantly whisking to avoid lumps. 4 small tomatoes, diced, with the seeds removed (Julia recommends peeling the tomatoes as well. Setting the lobster shells on fire and watching the flames leap up into the air is a pulse-racing exercise and Julia’s rigorous approach to cooking will leave you with an in-depth understanding of how to extract every last morsel of flavor from a lobster. This recipe calls for the use of 'rich' Maine lobster stock*, fresh vegetables and round white potatoes to create a lighter and elegant version of this special-occasion soup.

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Congrats! While it is not very clear in Julia’s recipe, to me at least, this is also the stage where you add in the rest of the uncooked lobster (the claws and tails). The correct approach to Step Five is to drain the rice (reserving the cooking liquid) and place it, along with one half of the cooked lobster meat, into the blender which already contains the lobster cooking sauce (the mirepoix, tomatoes, etc from Step Three).

12 Oakland St. Just before serving, stir in the cream and remove from the heat. Add the butter to the previously used casserole and heat until bubbling. 3. You saved Annie's Lobster Bisque to your. So I ended up with two cans of chunk crab meat - and it was still great! Win a Tiny House from a Scratch Ticket in Maine? | We used 5 large broiled lobster tails instead of claws....asparagus and cheddar garlic drop biscuits to complete our Christmas Eve brunch. In a blender or possibly food processor, combine the chives and oil and blend till combined well. This sauce will be combined with other ingredients in Step Five. Drain again. Strain mixture over a bowl; discard solids. Luke is the publisher at Best of Maine. Add in the lobster meat and cook for about two minutes, tossing and turning and seasoning with salt and pepper.

I can’t deny it is a laborious and messy undertaking but making the dish is also exciting and educational. Stir in the chives. Finally, pour into bowls and serve with a side of bread or croutons. I will absolutely make this again next time with crab I think!!! I read all the recipes available here and this one sounded the best. Transfer mix to a saucepan set over moderate heat and bring to a boil, stirring with a wooden spoon. Information is not currently available for this nutrient. In a large saucepan, reduce lobster stock by half. Stir in the chopped onion, and cook until … The clean fresh lobster chunks in a thin cream broth was a refreshing change from thick over processed bisques I’ve had before. Once pureed, remove the mixture from the blender and place it back into the rice saucepan. Call us at 978.225.8828. For the Maine Lobster Bisque:1.

It tasted okay but it didn’t look the same as your picture. Give the Authentic Maine experience to family, friends or special clients.

I also added 4 cloves of minced garlic. Bisque has its origin in French cuisine, and was traditionally a sumptuous purée of small game birds or shellfish thickened with heavy cream. We also somehow missed that the lobster cooking sauce is supposed to be blended up with the rice and lobster at this stage. | Save my name, email, and website in this browser for the next time I comment. Makes 12 servings. Stir in the heavy cream, cooked Maine lobster and season to taste with either brandy or sherry. Add enough water to lobster juices (see headnote) to equal 3 cups. Copyright © 2015 | Maine Lobsters - The Only Real Lobsters Come from Maine, Lobster Thermidor – Detailed Recipe with Photos. Cold and store in a cold dry place till ready to use. When my husband lit the cognac on fire, flames leapt into the air and danced around the casserole. Wonderful Bisque! It was actually very good though! Alternatively, you can use a pair of nylons to strain the butter from the shells. The butter will be used in Step Seven and Step Eight. I made this recipe for 20. I made a few very slight changes, but I seriously doubt they made much difference. Feedback Once the lobster is cut up, set aside the claws and tails, with the meat still inside, for later use. Note: An alternative approach to making lobster butter, detailed in my book. Pour in the cognac and cook until the liquid has evaporated then scrape the lobster into the saucepan (from Step Five) containing the rest of the soup mixture. Looking for a gluten free option?

Allrecipes is part of the Meredith Food Group. Maine Lobster Bisque

Heat the olive oil in a large saucepan over medium heat. Melt the butter in a saucepan, add the lobster meat, and cook over moderate heat for 3 minutes, stirring constantly so the butter doesn’t burn. Add in the cream and reduce mix by half again.

Combine 1/2 cup water and flour, stirring with a whisk until smooth. portions Add lobster shells; sauté 6 to 8 minutes or until shells begin to brown. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion. Maine Fishing – Lobsters and Oyster Farming (S1: E4), Shells from body, head, and claws of 8 (21/2- to 3-pound) Maine lobsters, chopped into large pieces, 4 cups seafood stock (such as Kitchen Basics), 2.25 ounces all-purpose flour (about 1/4 cup), 1 pound cooked Maine lobster meat (from claws and legs of 8 [2-pound] lobsters). Start with the 1/4 teaspoon and go up to taste. Nutrient information is not available for all ingredients. We ended up blending a bit of the rice we’d cooked (without adding any of the lobster). This was very good.

nutmeg. Add garlic; sauté 2 minutes. But consuming a finely constructed lobster bisque is an almost ethereal experience. A classic lobster bisque recipe requires you to first sauté and then simmer the shells to extract every morsel of flavor (bisque originates from the French words “bis cuites” meaning twice cooked). Your email address will not be published. I recommend serving this bisque with Veuve Clicquot champagne or a nice White Burgundy, such as a Meurault, Montrachet or Pouilly-Fuisse which will nicely compliment the rich, creamy nature of this dish (for more detailed wine recommendations, If you’re looking for a simpler lobster bisque recipe, I recommend. Write CSS OR LESS and hit save. For the Chive Oil:1. Check out this rice based recipe.

Your lobster bisque would be quite a bit better if you added some brandy. Get the best Maine content in your inbox! About Puree for about five minutes. Then pour the mixture, including all the shells, into the blender and puree. Blog Not difficult to make and absolutely delicious.

Invite them! Garnish with parsley and paprika. |

Info. So after all, the cooking sherry might work fine.

this is a great recipe I used shallots instead of the onions and added half and half instead of the milk. If there’s coral roe, save it and mash it with 1/4 c flour. Stir in the chives. Want to learn more about the history of lobster bisque? Amount If you haven’t been wearing an apron up until now, put one on. Dice par-cooked meat into small pieces, cover and refrigerate. Instead of all lobster, I used one lobster tail, several very large scallops cut into fourths, and about 4 very large shrimp, chopped. Add onion and next 4 ingredients (through bay leaves); sauté 5 minutes. For the Lobster Stock:In a large casserole set over moderately high heat, sear the shells in the oil till bright red. I used shallots instead of green onion and added minced garlic and white pepper in addition to the suggested spices. I used 2% milk - and it was fine.

Add in the cream and reduce mix by half again. I had lobster and wanted to try a good recipe. https://www.delish.com/cooking/recipe-ideas/a24797109/lobster-bisque-recipe Ideal for the fall and winter seasons, this flavorful pot of gold should serve 8.

Stir in the flour, and add the cream, and a dash of cayenne pepper to taste. When the lobster chests and legs are sautéed, lower the heat slightly and add salt and pepper. 2. Powered by WordPress. this link is to an external site that may or may not meet accessibility guidelines. Note: Don’t wash the pan. Add comma separated list of ingredients to exclude from recipe. | Author Network Flavor with additional salt, pepper and cayenne if needed. Add lobster meat, strained stock and simmer five minutes. 3. But, I never use cooking sherry, as it is so salty.

Live lobsters, lobster tails and frozen meat packs.

1/2 c. Chive Oil (see below) Fried leeks for garnish, if you like Shells from 4 lobsters, crushed. I figure you can add cayenne to your own taste but once its in there - its in there - so better off leaving out. A Love Affair. Add the half and half and simmer gently over medium heat stirring often for about 15 minutes.