New England Lobster Bisque Recipe

Low Fat Lobster Bisque Recipe Food.com

WEBFeb 12, 2008 · 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 …

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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Classic Lobster Bisque (with DairyFree Option)

WEBJun 2, 2017 · Pour into a high speed blender, or use an immersion blender, and blend until creamy. Return blended onion mixture to pot and simmer …

1. In large dutch oven, heat oil over med-high heat and sauté shallots, onion and garlic for one minute. Add the celery, carrots, and mushrooms. Cook for 5-8 minutes until mushrooms have browned and the carrots have softened.
2. Deglaze the pan with the white wine. Cook for 2-3 minutes.
3. Add the hot sauce, thyme, paprika and salt and pepper. Saute for another minute.
4. Add the broth and mix well.

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