What is a great lobster bisque recipe?
3 (11 ounce) cans frozen lobster meat 3/4 cup all purpose or cake flour 1 1/2 teaspoons sea salt (or to taste) 1/2 teaspoon cayenne pepper freshly ground pepper, to taste 4 cups milk 4 cups heavy cream 1/4 cup dry sherry Thaw the lobster meat in the can. Reserve the liquid in the can for use in the bisque. Coarsely chop the lobster meat. In a large, heavy stock pot, melt the butter over medium heat. Stir in the chopped lobster and reserved liquid. Cover, reduce heat to lowest setting and cook 10 minutes, stirring often. Stir in flour, cayenne pepper and continue to simmer over low heat an additional 10 minutes.Pour in the cream, the milk, and then the sherry.Bring to a simmer (do not boil) and then remove from heat. Season to taste with salt and pepper, using the measurements given as an approximate guide.
French lobster bisque ingredients for 4 to 6 persons include: 1 big lobster tail (around 14 oz] / 90 gr [3 oz] butter / 1 big onion / 1 big carrot / 1 celery stalk / 1 cup dry white wine/ 1 cup cognac / a few blades of fresh parsley / 1 blade dried thyme / 2 bay leaves / 1 tsp tomato paste/ 2 tomatoes / 1 liter [34 fl oz]fish stock (low sodium clam juice will work) / 2 tsp. cornstarch / 1 cup sour cream / oregano and paprika / salt and pepper. You’ll need to prepare the vegetables first: peal and mince the onion; peal and slice the carrot, clean and cut the celery into pieces. Peal and seed the tomatoes; then cut them in small pieces. Cut the lobster shell with scissors and take the flesh out; cube it and reserve in the fridge. Heat the butter in a casserole, add the onion, carrot and celery; cook for 20 minutes on gentle flame, vegetables must soften but not get brown. Flame the cognac and pour it on vegetables; add white wine and the lobster shell. Boil this mixture until it has redu
This is my lobster bisque recipe. But I personally think lobster bisque is a bit over-rated. I prefer lobster chowder, which has nice big chunks of lobster meat in it.
3 (11 ounce) cans frozen lobster meat 3/4 cup all purpose or cake flour 1 1/2 teaspoons sea salt (or to taste) 1/2 teaspoon cayenne pepper freshly ground pepper, to taste 4 cups milk 4 cups heavy cream 1/4 cup dry sherry Thaw the lobster meat in the can. Reserve the liquid in the can for use in the bisque. Coarsely chop the lobster meat. In a large, heavy stock pot, melt the butter over medium heat. Stir in the chopped lobster and reserved liquid. Cover, reduce heat to lowest setting and cook 10 minutes, stirring often. Stir in flour, cayenne pepper and continue to simmer over low heat an additional 10 minutes.Pour in the cream, the milk, and then the sherry.Bring to a simmer (do not boil) and then remove from heat. Season to taste with salt and pepper.
