Celery Root Bisque With Lobster Recipes

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CELERY ROOT BISQUE (WITH LOBSTER)



Celery Root Bisque (with Lobster) image

Provided by Susan Pridmore

Time 1h35m

Number Of Ingredients 21

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 cup diced yellow onion
1/2 cup diced Yukon potato
1/2 cup diced celery
1 tablespoon minced shallot
1/2 Serrano pepper (seeded and minced)
1 teaspoon garlic
¼ cup white wine
5 cups peeled (roughly chopped celery root)
5 cups vegetable stock
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 teaspoon mustard
2/3 cup half-and-half
1/3 cup 2% milk
2 tablespoons coarsely chopped chervil leaves
4 frozen lobster tails
2 tablespoons unsalted butter
1/16 teaspoon Creole seasoning
Pinch kosher salt

Steps:

  • Set a heavy 4-quart saucepan over medium-high heat. Add the olive oil and butter and once melted, sauté the onion, potato, celery, shallot, Serrano, and garlic until softened and fragrant, about 10 minutes. Add the wine and simmer until the wine is completely absorbed, about 7 - 10 minutes.
  • Add the celery root, stock, salt, cayenne pepper, and mustard in the saucepan and simmer until the celery root is tender, about 35 to 40 minutes.
  • Remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a blender) until smooth. Stir in the half-and-half and milk. Taste, and re-season the soup if necessary and garnish with the chervil.
  • Serve with 3 tablespoons of the sauteed lobster per soup bowl for the meat eaters at the table.
  • Using kitchen scissors, cut the lobster shells in half, and firmly open up to butterfly the tails. Gently slice through the lobster meat just enough to open it up. Be careful not to cut all the way through the meat.
  • Melt the butter and stir in the seasoning and salt.
  • Turn the tails upside down on a broiler pan, and broil for 7 minutes. Flip over and baste with the seasoned butter. Slip back under the broiler for another 4 minutes or until done. Baste again with the season butter.
  • The lobster tails can be served as is with additional butter alongside the soup, or gently remove the meat from the shells, coarsely chop, and top each bowl of bisque with the meat of one tail.

CELERY ROOT BISQUE WITH SAUTEED LOBSTER



Celery Root Bisque With Sauteed Lobster image

Make and share this Celery Root Bisque With Sauteed Lobster recipe from Food.com.

Provided by GingerlyJ

Categories     Lobster

Time 1h15m

Yield 2 quarts, 8-10 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 cup diced onion
1/2 cup diced parsnips or 1/2 cup carrot
1/2 cup diced celery
1 tablespoon minced shallot
1 teaspoon garlic
4 cups peeled roughly chopped celery root
5 cups chicken stock
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup cream
2 tablespoons chopped fresh parsley leaves
1 (2 lb) lobsters (or 2 frozen tails)
2 tablespoons unsalted butter
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup chopped celery leaves

Steps:

  • Set a 4-quart saucepan over medium-high heat. Add the olive oil and once hot, saute the onions, parsnips and celery until softened, about 4 to 5 minutes. Add the shallots and garlic to the pan and saute until fragrant, 45 to 60 seconds. Place the celery root, stock, salt and cayenne pepper in the saucepan and ring to a boil, reduce to a simmer and cook until the celery root is tender, about 35 to 40 minutes.
  • When the celery root is tender, remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a bar blender), until smooth. Taste, and re-season the soup if necessary and garnish with the parsley. Serve with 3 tablespoons of the sauteed lobster per soup bowl.
  • Set a large 2 to 3-gallon stockpot to boil over high heat. Once the water comes to a boil, immerse the lobster in the pot. Cook the lobsters for 3 minutes, remove, and chill immediately in ice water. Once the lobster is cool enough to handle, remove from the water and place on a kitchen towel draped over a cutting board. Use a mallet to crack the shells, and remove the meat from the tail, claws and knuckles. Dice the lobster meat into 1/2-inch pieces and set aside.
  • Set a 10-inch saute pan over medium heat and add the butter. Once the butter begins to foam, add the shallots and garlic. Saute the shallots and garlic until fragrant, about 1 minute. Add the lobster meat and season with the Essence and salt. Saute the lobster until cooked through, about 5 minutes. Add the lemon juice and raise the heat to high. Cook for 2 minutes. Add the celery leaves to the lobster and toss to blend. Remove from the heat and set aside for the soup.

Nutrition Facts : Calories 336, Fat 16.9, SaturatedFat 8.6, Cholesterol 153.1, Sodium 1012.4, Carbohydrate 18.6, Fiber 2.3, Sugar 5.1, Protein 27.4

CELERY ROOT BISQUE WITH THYME CROUTONS



Celery Root Bisque With Thyme Croutons image

This is a creamy, smooth, subtle soup that makes a wonderful first course dish. You will appreciate it simplicity, both in preparation and taste. Bon Appetit 2005

Provided by tornadoes three

Categories     Low Protein

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup butter
1 cup celery, chopped
1/2 cup shallot, coarsely chopped (2 lbs. celery roots (celeriac)
10 ounces russet potatoes, peeled, cut into 1-inch pieces
5 cups low sodium chicken broth, low-salt
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
1 teaspoon chopped fresh thyme

Steps:

  • Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
  • Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.).
  • Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

Nutrition Facts : Calories 137, Fat 9.5, SaturatedFat 5.6, Cholesterol 25.4, Sodium 102.1, Carbohydrate 10.3, Fiber 1, Sugar 0.7, Protein 4.3

CELERY ROOT BISQUE WITH THYME CROUTONS



Celery Root Bisque with Thyme Croutons image

Categories     Soup/Stew     Potato     Vegetable     Appetizer     Sauté     Thanksgiving     Root Vegetable     Fall     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
1 cup chopped celery
1/2 cup coarsely chopped shallots (about 3 large)
2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)
1 10-ounce russet potato, peeled, cut into 1-inch pieces
5 cups low-salt chicken broth
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
Additional chopped fresh thyme

Steps:

  • Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
  • Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
  • Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

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