Lobster Bisque Recipe Ina Garten

Lobster Bisque Skinnytaste

WEBFeb 12, 2022 · How to make lobster bisque. Sauté the mirepoix (onions, carrots, and celery) for six minutes until soft. Season with salt and pepper and stir in garlic and …

Rating: 4.8/5(27)

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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(39)
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 …

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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