lobster bisque recipe from shells

This one is definitely for those special occasions and worth the time it takes to make it, too. Cream is added and then the delicious, succulent lobster chunks go in. Add the rice, bring to a boil, cover and cook on low for at least 30 minutes, or until the grains are cooked and VERY soft. After the lobster is steamed, the meat removed, set aside and the shells broken down, the shells go into the soup pot filled with sautéed carrots, celery and onion. bisque, if done right, can offer even more flavor than plain lobster, and plain lobster is at the very top of my “best ever” list. Add cream and bring to a low simmer. Using metal tongs or gloves, place the lobsters head first into the pot and cover tightly. When the lobsters have cooled slightly, place them in a bowl and remove the meat from the claws and tail, again reserving any liquid that comes out of the shells. You need to now thicken the bisque with the cooked rice, and season to taste with kosher salt, and lemon. Lobster stock, simmering 8 cups Steam lobsters in an 8- to 10-quart stockpot. Your email address will not be published. Remove the tail meat and slice in half lengthwise, removing the black intestinal vein. Using the side of a kitchen knife or nutcracker, crack the knuckles … Maine Lobster Marketing Collaborative Copyright 2019. Coarsely chop the meat and refrigerate. Bring to a simmer and cook covered, for 1 hour. Swirl the olive oil in a large pot over medium heat, then add the vegetables and herbs. Lobster butter, made from the roe, if available 4 oz. Blasphemy! Hi everyone, it’s Kevin from Kevin Is Cooking. Delicious and rich? I was hoping to pick the best recipe but I found elements of each that I liked. With just a few simple steps, you can get amazing flavor in a simple lobster bisque that is off the charts good! … You may end up using it all the time. By signing up you agree to thestayathomechef.com's terms of use and privacy policy. Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Chop the meat and refrigerate. Sign up to save recipes in you recipe book, write reviews and more! 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. 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. I only use leftovers from a 6 Lb lobster. Sherry and clam juice are poured over all and herbs like tarragon and thyme are added, too. For the bisque: In a large soup pot, add the butter and sauté the carrot, onions, and lobster shells until the vegetables just start to caramelize and the lobster shells start to turn red, about 10 minutes. Twist lobster claws and tails off. Restaurant quality? Fill a large pot with 1/2 inch of water. Turmeric ¼ tsp. Recipes adapted from James Sakatos of the Café Carlyle, Tara Parker-Pope, “VegNews Holiday Cookie Collection”. Roughly chop the shells along with all the lobster remains into small pieces and set aside. Add the sherry (ignite or cook for alcohol to evaporate). CAN EASILY MAKE AT HOME, Copyright © 2020 thestayathomechef.comAll rights reserved. Taste and determine if it needs more thickening. Featured in: Add fish stock and 1 cup of the lobster-cooking liquid. For today’s post I’m sharing my Restaurant Quality Lobster Bisque Soup. Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 12 minutes. He demonstrates key techniques for building and developing a richly flavored base, including the addition of brandy, and white wine. Stir in 2 teaspoons kosher salt and bring the water to a boil. Blend the bisque in a blender or food processor, then pass through sieve again, pressing down hard on solids to extract as much liquid as possible. Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch. Get recipes, tips and NYT special offers delivered straight to your inbox. For that incredible, nuanced flavored soup you need to start with fresh lobster. Strain your broth, add some wine and aromatics & simmer. Add the sherry, then ignite or cook until the alcohol has evaporated. Set aside. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the lobster shells and remains. For the rice thickener: Meanwhile, combine the rice and chicken stock together in a pot and bring to a simmer. https://www.delish.com/cooking/recipe-ideas/a24797109/lobster-bisque-recipe Steamed lobsters will be bright red when done. This is by far the best lobster bisque I have ever tasted. Add tomato paste and cayenne pepper and cook 4 minutes. Directions For the bisque: In a large soup pot, add the butter and sauté the carrot, onions, and lobster shells until the vegetables just start to caramelize and the lobster shells start to turn red, about 10 minutes. NYT Cooking is a subscription service of The New York Times. Remove the lobsters, reserving the liquid. Add the lobster butter and salt and purée until smooth. This recipe was too sweet while the other batch did not have the texture and richness This recipe produced.. Add the tomato and stir to combine, cook until the liquid bubbles. In this creamy Lobster Bisque Recipe you’ll find chunks of sweet lobster meat in a beautifully rich, seasoned broth made from the strained liquid of the sautéed lobster shells, vegetables and herbs. . As for that old wives tale about lobsters screaming as they hit their hot water demise… Lobsters can’t “scream” because lobsters don’t have lungs. Onion, peeled and chopped 1 ea. Don’t be afraid, these guys come with strong rubber bands to hold those claws together. This is the base of the soup. Serve with toasted bread or a side salad for a complete meal. Get free recipes sent straight into your inbox! Wipe out the pot and pour in the broth. Black peppercorns 2 tsp. 2 live lobsters should be about 3 pounds total depending on size. Strain the broth through a colander/sieve, pressing down hard on solids to extract as much liquid as possible. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Add the simmering fish stock; or just enough to cover. Bay leaf 2 ea. They did their job, thanks for coming. I think it would be criminal to use all of a succulent steamed lobster for bisque. The resulting broth is strained and the lobster shells tossed. It IS a heavenly WHOLE meal! Sauté until the onions are translucent, about 5 minutes. Chef Scott Samuel from The Culinary Institute of America shows us a classic lobster dish: Maine Lobster bisque. Bring to a simmer and cook, covered, for 1 hour. —Sam Sifton. Sea salt 1-2 tsp. Yes! Tomato paste is stirred in and a low and slow hour long simmer is needed to develop the flavors. Cover and cook until all the liquid has been evaporated; the rice will be used as a thickener for the bisque later on. Required fields are marked *, RESTAURANT-QUALITY RECIPESYOU Sauté for 5 to 6 minutes, then add the tomato paste and cook for an additional 3 to 4 minutes. Yummmm. Opt out or, live lobsters, weighing around 3 pounds total. Strain the broth through a colander, pressing down hard on the solids to extrude as much liquid as possible. . Yes. Add the lobster shells, liquid and remains and cook for 6 minutes more. The noise heard is caused by air trapped in the shell – when heated the air expands and gets forced out through small gaps, causing the sound. Add the chopped lobster meat and heat through.