Lobster Bisque Recipes

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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Low Fat Lobster Bisque Pasta on the Floor

WEBMar 31, 2021 · Start with a large dutch oven and heat the butter and olive oil. Add the garlic and onion and cook them down for about 2 minutes. …

1. Start with a large dutch oven and heat the butter and olive oil.
2. Add the garlic and onion and cook them down for about 2 minutes. Add the celery, carrots, and spices and continue to cook them stirring frequently for about 5 minutes.
3. yummy time- add the crushed tomatoes and white wine. Stir and simmer for about 8 minutes
4. Slowly pour in the seafood broth and add the three bay leaves.

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Easy Lobster Bisque Cafe Delites

WEBFeb 13, 2024 · Heat butter and oil in a large, heavy-based pot over medium heat, Sweat the onions, carrots, celery and fresh herbs. Cook until soft, …

1. Fill a large pot with 5 cups of water. Stir in 1 teaspoon sea salt and bring to a boil.
2. Heat butter and oil in a large, heavy-based pot over medium heat, Sweat the onions, carrots, celery and fresh herbs. Cook until soft, about 5 minutes. Season with the bouillon powder, salt and pepper/s. Stir in 4 cloves of minced garlic and cook until fragrant, about 1 minute.
3. Melt butter a skillet pan over medium heat. Sauté garlic for 30 seconds, until fragrant. Add in chopped lobster meat, season with salt, pepper and cayenne to taste. Lightly sauté for 1 minute while stirring occasionally, until lobster meat is just warmed through.
4. Mix 3/4 of the lobster meat into the bisque. Pour into individual serving bowls. Top each bowl with remaining lobster meat and extra tarragon.

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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 …

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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