Giada Lobster Bisque Recipe

Low Fat Lobster Bisque Recipe Food.com

WEBFeb 12, 2008 · directions. Saute carrot,celery,leek in a nonstick pan using 1 tbsp olive oil, until tender. Puree vegetables with 1/2 cup of fish stock until a thick paste in texture, (will …

1. Saute carrot,celery,leek in a nonstick pan using 1 tbsp olive oil, until tender. Puree vegetables with 1/2 cup of fish stock until a thick paste in texture, (will have fine chunks)set aside.
2. Use other tbsp of olive oil to saute lobster tails in shells over medium heat until almost done, season with salt and pepper. Add minced garlic to pan with tails and remove from heat. Deglaze pan with 1/2 cup of fish stock and allow to cool.
3. I use the pan that I sauteed the vegetables in to build my bisque. Add remaining 3 cups of fish stock to pan, heat on medium heat until bubbling. Add puree and tomato paste and whisk. Remove lobster meat from tails and cut into large pieces. Pour fish stock from lobster pan back into bisque and add lobster meat. Reduce heat to low, add milk and sour cream and whisk to combine.
4. Remove from heat, garnish with parsley and serve immediately.

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Lobster Bisque Recipe (Easy & Creamy!) Wholesome Yum

WEBMar 21, 2023 · Lobster Bisque: In a large dutch oven or pot, melt the butter over medium heat. Add the onion, carrot and celery, and saute for 8-10 minutes, until softened. Stir in …

Rating: 4.8/5(12)

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The Best Lobster Bisque (Ruth’s Chris Copycat Recipe)

WEBFeb 3, 2021 · Bring large pot of water to boil. Add lobster tails to water, and boil until cooked through and bright red, approximately 5 minutes. Using …

Rating: 4.9/5(37)
1. Bring large pot of water to boil. Add lobster tails to water, and boil until cooked through and bright red, approximately 5 minutes.
2. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid, saving as much loose lobster meat with the liquid as possible.
3. Cool lobster tails by running under cool water. Crack tails and remove meat using the method of your choice - see Notes.
4. Coarsely chop lobster meat, then cover and chill. Coarsely chop lobster shells and transfer to medium bowl. Reserve juices from lobster in a bowl.

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Restaurant Quality Lobster Bisque Recipe The Stay At …

WEBJan 13, 2018 · Add the sherry (ignite or cook for alcohol to evaporate). Add clam juice and 1 cup of reserved lobster-steaming liquid. Bring to a …

Rating: 4.8/5(12)
1. Steam lobsters in an 8- to 10-quart stockpot. Bring 2 inches of water and salt to a boil over high heat. Using metal tongs or gloves, place the lobsters head first into the pot and cover tightly. 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. Steamed lobsters will be bright red when done. Remove with metal tongs or gloves and place in cool water or let cool for 3-5 minutes before removing meat from shell. Reserve the steaming liquid.
2. Twist lobster claws and tails off. Using the side of a kitchen knife or nutcracker, crack the knuckles and claws and take meat out, reserving any liquid that comes out of the shells and on cutting board. Set the tail on a hard surface and use your hand to press down and crack the shell. Remove the tail meat and slice in half lengthwise, removing the black intestinal vein. Coarsely chop the meat and refrigerate. Roughly chop the shells along with all the lobster remains into small pieces and set aside.
3. Heat olive oil in a large pot over medium heat, then add the carrot, celery, onion, garlic and herbs. Sauté until the onions are translucent, about 5 minutes. Add the lobster shells, liquid and remains and cook for 6 minutes more. Add tomato paste and cayenne pepper and cook 4 minutes.
4. Add the sherry (ignite or cook for alcohol to evaporate). Add clam juice and 1 cup of reserved lobster-steaming liquid. Bring to a simmer and cook covered, for 1 hour. Strain the broth through a colander/sieve, pressing down hard on solids to extract as much liquid as possible.

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