Lees Lobster Bisque Recipes

PERFECT LOBSTER BISQUE

Steps:

• Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
• Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

LOBSTER BISQUE

Steps:

• In a Dutch oven, add 2 inches of water; bring to a rolling boil. Add lobsters, cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices. , In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids. , Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional black pepper and parsley.

LEE'S LOBSTER BISQUE

Steps:

• 1. Dice all veggies and sauté with 1/2 stick of butter in a good sized deep pot.
• 2. When your veggies are translucent and tender add an additional 1/4 to 1/2 stick of butter melt, stir together blend well.
• 3. Then slowly add flour while constantly mixing. Roux will have a slightly pastey consistency not too thick!
• 4. Add cream once blended well. Simmer for about 30 mins stir frequently.
• 5. Strain veggies if u don't want to have them in the bisque. Then Add chicken bouillon, tabasco, sherry, brown sugar, and wochestershire sauce.
• 6. Simmer for about 15 mins on low watching and stirring. Add lobster last simmer about 15 to 20 mins and taste.
• 7. You may have to adjust salt, tabasco, or sherry. You will have rubbery seafood if you over cook.
• 8. Best served with warm crusty bread!