Instant Pot Lobster Bisque Recipes
QUICK LOBSTER BISQUE
Adjust the spices to suit your individual likes. You may also substitute cream for part of the half-and-half. Chicken stock will work if you can't get lobster stock.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large pot over medium heat. Stir flour, sea salt, celery salt, and black pepper into the butter. Gradually stir half-and-half into the mixture, taking care that no lumps form. Add lobster stock; stir. Reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes.
- Stir lobster, tomato paste, onion, and celery into the soup; season with paprika, thyme, and seafood seasoning. Continue cooking the soup to heat the onion and celery, about 10 minutes. Add cream; stir. Cook until hot, about 5 minutes.
Nutrition Facts : Calories 426.8 calories, Carbohydrate 13.1 g, Cholesterol 148 mg, Fat 34.4 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 21.2 g, Sodium 683.1 mg, Sugar 1.2 g
INSTANT POT LOBSTER BISQUE
Provided by Tauni Everett
Number Of Ingredients 13
Steps:
- Place butter, minced shallots and garlic in a microwave safe bowl and microwave on high for 2-3 minutes, or until shallots and garlic are translucent.
- Place tomatoes, carrots, celery, minced shallots and garlic into the Instant Pot.
- Add chicken broth and spices to the Instant Pot.
- If you're using full lobster tails, use a knife to cut off the fan at the end of the lobster and add those to the pot, otherwise place the frozen lobster into the Instant Pot.
- Set the Instant Pot for four minutes.
- Once the pot comes to full pressure and completes the four minute cook cycle, allow the Instant Pot to naturally release the pressure.
- *If you've used lobster tails take them from the pot and remove the flesh from the tails at this time.
- Using an immersion blender, puree the soup mixture to desired chunkiness. I like a medium puree.
- Add the cream and stir.
INSTANT POT LOBSTER BISQUE
If you love a silky, creamy, tomato-y Lobster Bisque worthy of a 5-star gourmet experience with minimal work, prepare to fall in love.
Provided by Jeffrey
Categories Seafood
Time 19m
Number Of Ingredients 17
Steps:
- Prepare the lobster meat in one of three ways (A. Boiling two 1 1/4 pound lobsters on the stove for 10 minutes; B. Steaming a lobster tail in your Instant Pot like I did in my Lobster Roll recipe; C. Buying canned lobster meat from a seafood market that carries it). Chop up the meat and set aside when done
- Turn the Instant Pot on "Sauté" and Adjust" so it's on "High" or "More" and melt 1 tbsp of the butter and then add the shallots, scallions and garlic and cook for about a minute
- Add in the white wine and deglaze (scrape) the bottom of the pot with a wooden spoon/spatula to remove any remnants that may have stuck to it.
- When the wine bubbles (which will be quickly), add the Worcestershire sauce, Tabasco (if using), thyme and Old Bay and cook for another minute
- Add the sherry and once it bubbles, add in the lobster broth and paprika
- Once that bubbles, add in the tomato paste and stir until it melds into the liquid and it becomes a smooth, thick sauce. Do a final scraping of the bottom of the pan with a wooden spoon/spatula and once it bubbles, add the bay leaves and secure the lid.
- Hit "Cancel" and then "Manual" or "Pressure Cook" and set for 2 minutes on High Pressure. The pin will very likely pop up within seconds. Follow with a quick release when done
- When the lid is off, hit "Sauté" and Adjust" so it's on "Medium" or "Normal". Add the rest of the butter and stir it in until it melts, then add in the heavy cream and stir until it's all blended together.
- Lastly, add in the lobster meat and immediately hit the "Keep Warm/Cancel" button and then keep it on the warm setting. We don't want out lobster meat overcooking so make sure the bubbling of the soup dies down just before adding it in
- Serve in some bowls and top with some oyster crackers
- Enjoy!
Nutrition Facts : Calories 323 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 33 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 612 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PRESSURE-COOKER SHRIMP BISQUE
Don't throw out those shrimp shells! Cooked in the Instant Pot or pressure cooker, they create a stock that gives this creamy soup a more intense taste of the sea. It makes an impressive first course at a dinner party. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Toss shrimp with 1/2 teaspoon salt in a bowl. In another small bowl, stir together cornstarch and 1/4 cup water until smooth.
- In a 6-to-8-quart pressure cooker, combine reserved shrimp shells, 3 cups water, wine, onion, celery, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 8 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 10 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
- Strain liquid through a medium mesh sieve set over a large bowl, pressing on solids (discard solids). Return stock to cooker, add paprika and cream, and bring to a boil in stovetop cooker over medium heat, or in electric cooker set to saute. Whisk cornstarch-water mixture into soup to thicken slightly, 1 to 2 minutes. Add shrimp and cook, stirring, until just cooked through, about 3 minutes.
- Season with salt and pepper, then stir in dill and butter. Top with watercress and serve immediately with baguette.
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- Add the lobster and 5 cups to water to a large pot. Bring the water to a boil and cook the lobster tails for 7 minutes.
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- Using shears, cut the vertebrae down the center on the underside of the lobster tails and split it in half. Carefully remove the lobster meat (try not to prick your fingers on any of the shell) and dice it up into small pieces.
- Add 2 tablespoons of the butter to the Instant Pot. Hit Sauté and Adjust so its on the More or High setting. Once the butter's melted, add the lobster (or langostino) meat and sauté for about 1-2 minutes until the meat begins to turn opaque.
- Add the wine (see Jeff's Tips) and deglaze the bottom of the pot as the meat may want to stick to it. Allow the meat to sauté and simmer in the wine for another 2-3 minutes. Remove the meat, place in a bowl and let rest. (NOTE: Just be mindful that cut-up lobster meat does cook quickly and we don't want it to overcook and become rubbery. So even if there's still some pink visible on the meat, that will be okay because it will be fully cooked once added back in Step 5).
- Pour in the broth and add the pasta and stir (it’s fine to stir in this case since it’s just the pasta and broth in the pot). Top with the remaining 2 tablespoons of butter dispersed in pats. Secure the lid, hit Cancel and then hit Manual or Pressure Cook at High Pressure for 6 minutes. Quick release when done.
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5/5 (4)Total Time 1 hr 10 minsCategory Appetizer, Main Course, SoupCalories 353 per serving
- Bring large pot of water to boil. Add lobster tails to water, and boil until cooked through and bright red, approximately 5 minutes.
- Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid, saving as much loose lobster meat with the liquid as possible.
- Cool lobster tails by running under cool water. Crack tails and remove meat using the method of your choice - see Notes.
- 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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From grandmalindasrecipes.com
Cuisine AmericanCategory SoupsServings 4Total Time 1 hr 10 mins
- In a large, heavy pot over medium heat, heat butter. Add onion, carrots, and celery and cook until soft, about 7 minutes. Season with salt and pepper, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook, 1 minute more.
- Pour in seafood stock and wine, then stir in bay leaf and thyme. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
- Remove bay leaf and thyme and purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream and lobster meat, cooking just until warm, about 5 minutes.
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From keviniscooking.com
4.9/5 (8)Total Time 2 hrs 40 minsCategory SoupCalories 566 per serving
- Steam lobsters in an 8 to 10 quart stockpot. Bring 2 inches of water and salt to a boil over high heat. Using metal tongs or gloves, place the lobsters head first into the pot and cover tightly. 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. Steamed lobsters will be bright red when done. 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.
- Twist lobster claws and tails off. Using the side of a kitchen knife or nutcracker, crack the knuckles and claws and take meat out, reserving any liquid that comes out of the shells and on cutting board. Set the tail on a hard surface and use your hand to press down and crack the shell. Remove the tail meat and slice in half lengthwise, removing the black intestinal vein. Coarsely chop the meat and refrigerate. Roughly chop the shells along with all the lobster remains into small pieces and set aside.
- Heat olive oil in a large pot over medium heat, then add the carrot, celery, onion, garlic and herbs. Sauté until the onions are translucent, about 5 minutes. Add the lobster shells, liquid and remains and cook for 6 minutes more. Add tomato paste and cayenne pepper and cook 4 minutes.
- Add the sherry (ignite or cook for alcohol to evaporate). Add clam juice and 1 cup of reserved lobster-steaming liquid. Bring to a simmer and cook covered, for 1 hour. Strain the broth through a colander/sieve, pressing down hard on solids to extract as much liquid as possible.
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4.8/5 (93)Servings 4Cuisine AmericanTotal Time 27 mins
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4.2/5 (8)Total Time 13 minsCategory Main Course, SoupCalories 286 per serving
- Gather ingredients and tools.I have bacon on hand already cooked, if you are using uncooked bacon you should cook it now, and set aside to add to soup later.
- Prepare your lobster tails. Using heavy-duty kitchen shears, cut down the back and underside of the shells, and through the center flipper. Use a sharp heavy knife and slice through the meat, separating the halves.
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5/5 (7)Total Time 1 hrCategory Main Course, SoupCalories 417 per serving
- Prepare the lobster meat by boiling it on the stove for 10 minutes. Chop it, and set aside 4 larger pieces for garnish. Set aside.
- Turn the Instant Pot on “Sauté” and Adjust it on “High” or “More”. Next, melt 2 tablespoons of butter and add the onion, cook stirring for 1-2 minutes. Add the garlic and cook for about 30 seconds.
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From thefoodieandthefix.com
4.5/5 (32)Total Time 50 minsServings 4Calories 215 per serving
- Prep your lobster: To prep your lobster, you can do 1 of 2 things: you can either cut each tail completely in half, or you can just cut a straight line down the center of each tail with kitchen shears, and using your hands pull either side of the shell back a bit to expose the meat (this will make it easier to remove afterward). I find it easiest to remove the meat if I cut them completely in half. I've found that the best way is to cut the same straight line down the back of the tail with my kitchen shears, then using my chef's knife I cut through the entire tail the rest of the way.
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- Using a fine-mesh strainer (or even a coffee filter), strain the remaining broth into a 2-cup or larger measuring cup, adding more broth until it is filled to the 2 cup mark.
- Give your pot liner a quick rinse and spray the bottom of the inside with olive oil cooking spray. Put back on saute. Once hot, add the carrots, onions and celery, seasoning with 1/4 tsp salt and as much black pepper as you like. Let the veggies sweat for about 5 minutes, stirring every now and then, then add the minced garlic and let cook a minute more.
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