Lobster Corn Bisque Recipes

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QUICK LOBSTER BISQUE



Quick Lobster Bisque image

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

6 tablespoons butter
6 tablespoons all-purpose flour
½ teaspoon sea salt
½ teaspoon celery salt
¼ teaspoon ground black pepper
4 cups half-and-half
1 ½ cups lobster stock
3 cups cooked lobster meat, shredded
3 tablespoons tomato paste
3 tablespoons minced onion
3 tablespoons minced celery
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon seafood seasoning (such as Old Bay®)
1 cup cream

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

PERFECT LOBSTER BISQUE



Perfect Lobster Bisque image

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.

Provided by LAURA_G123

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 40m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat

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.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 4.7 g, Cholesterol 66.2 mg, Fat 13.1 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 8 g, Sodium 553.6 mg, Sugar 1 g

LOBSTER CORN CHOWDER



Lobster Corn Chowder image

Provided by Ina Garten

Categories     side-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 18

3 (1 1/2-pound) cooked lobsters, cracked and split
3 ears corn
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onion
1/4 cup cream sherry
1 teaspoon sweet paprika
4 cups whole milk
2 cups heavy cream
1 cup dry white wine
1 tablespoon good olive oil
1/4 pound bacon, large-diced
2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
1 1/2 cups chopped yellow onions (2 onions)
2 cups diced celery (3 to 4 stalks)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/4 cup cream sherry

Steps:

  • Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
  • For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
  • Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

CORN & LOBSTER BISQUE RECIPE - (4.1/5)



CORN & LOBSTER BISQUE Recipe - (4.1/5) image

Provided by LisaRich

Number Of Ingredients 20

Corn and Lobster Bisque
Adapted from Prime Time Emeril, by Emeril Lagasse, William Morrow Publishers, New York, 2001
Emeril Live : Episode FLEML-172F
Corn and Lobster Bisque
3 tablespoons vegetable oil
3 tablespoons bleached all-purpose flour
1/2 cup minced yellow onions
1 cup corn kernels (from 2 ears corn)
2 tablespoons minced shallots
2 tablespoons minced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon cayenne
1 cup fish stock or water
2 bay leaves
2 cups milk
2 cups heavy cream
1 teaspoon crab boil, optional (recommended: Zatarain's Concentrated Crab and Shrimp Boil)
1/2 pound cooked lobster meat, diced (from a 1 1/2 pound lobster)
1/4 cup minced green onions (green part only)

Steps:

  • Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes. Add the onions, corn, shallots, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes. Stir in the lobster meat and green onions and simmer for 5 minutes. Remove and discard the bay leaves. Ladle into shallow soup cups or bowls and serve hot. Yield: 4 to 6 servings Prep Time: 15 minutes Cook Time: 50 minutes

LOBSTER CORN BISQUE



Lobster Corn Bisque image

I have several friends who hold soup parties in the fall. This is one you can use to impress your friends, and it's quite easy.

Provided by DrBuzzetta

Categories     Potluck

Time 1h5m

Yield 5-6 quarts, 12 serving(s)

Number Of Ingredients 17

1/4 cup unsalted butter
1/4 cup extra virgin olive oil
2 stalks celery, chopped including leaves
7 -8 garlic cloves, minced
1 large yellow onion, chopped
2 medium shallots, chopped
2 tablespoons salt
1 teaspoon ground cayenne pepper
1 cup sweet marsala wine
3 1/2 cups water
2 tablespoons lobster base, Superior Touch, Better Than Bouillon, Lobster Base
2 cups frozen corn
2 bay leaves
6 cups half-and-half
1 quart heavy cream
1 bunch green onion, chopped
1 lb cooked lobster meat or 1 lb crabmeat

Steps:

  • Melt butter and olive oil in a stock pot over medium heat; add celery, garlic, onions, shallots, salt, and cayenne pepper.
  • Cook and stir for 5 minutes to release juices and soften vegetables - make sure garlic doesn't brown or the flavor may be bitter.
  • In a blender, add Marsala wine, lobster base, and 1 cup of the water; and blend.
  • Add the sauteed vegetables to the blender and puree until smooth.
  • Pour blender contents back into stock pot, and add remaining 2 1/2 cups water, bay leaves, and corn.
  • Bring to a boil.
  • Add the cream and half and half, and simmer for 20-30 minutes - try to keep it from boiling; you want a gentle simmer.
  • Add green onions and lobster/crab meat, and simmer for 10 more minutes.
  • Serve with oyster crackers and enjoy.
  • I will put this in a 6 quart crock pot to bring it to soup parties or potlucks.

Nutrition Facts : Calories 593.4, Fat 52.2, SaturatedFat 30.1, Cholesterol 218.8, Sodium 1438.8, Carbohydrate 16.9, Fiber 1.3, Sugar 1.4, Protein 13.8

LOBSTER BISQUE



Lobster Bisque image

My grandmother would make lobster bisque all the time, so it's always been a comforting recipe to me. If you don't care to cook live lobsters, they can usually cook it where you buy them. Just be sure to tell them to keep the shells; they are key to this delicious soup! -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 2 quarts.

Number Of Ingredients 14

2 live lobsters (about 1 pound each)
2 medium carrots, peeled and chopped
1 medium onion, chopped
3 tablespoons butter
2 tablespoons tomato paste
2 garlic cloves, minced
3/4 cup white wine or sherry
1 carton (32 ounces) seafood stock
2/3 cup uncooked long grain rice
2 cups heavy whipping cream
1 teaspoon minced fresh thyme
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 373 calories, Fat 26g fat (17g saturated fat), Cholesterol 127mg cholesterol, Sodium 942mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

LOBSTER AND CORN BISQUE



Lobster and Corn Bisque image

Make and share this Lobster and Corn Bisque recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon black peppercorns
1 bay leaf
1 1/2-2 lbs lobsters
2 carrots, cut into 2 inch chunks
2 celery ribs, cut into 2 inch chunks
1 fennel bulb, cut into quarters
1 onion, cut into large chunks
4 ears corn, kernels removed,cobs reserved
1/2 cup tomato paste
1/2 cup Pernod or 1/2 cup anise-flavored liqueur
1/4 cup heavy cream
salt & freshly ground black pepper

Steps:

  • Preheat oven to 400°.
  • In a large saucepan, bring 4 quarts water, peppercorns and bay leaf to a boil; add lobster.
  • Cook 7 minutes.
  • Strain broth and reserve.
  • Allow lobster to cool to touch, then remove meat from shells.
  • Cut lobster meat into 1/2- to 1-inch chunks and refrigerate.
  • Place shells on a baking sheet.
  • Add carrots, celery, half the fennel, onion and reserved cobs.
  • Roast 1 hour, turning shells, vegetables and cobs so they don't burn.
  • Ten minutes before removing, spread with tomato paste.
  • Remove pan from oven and pour liquor onto vegetables, shells and cobs.
  • Transfer to saucepan of reserved broth.
  • Bring to a boil; simmer until reduced by half (8 cups), about 30 minutes.
  • Strain; discard solids.
  • Thinly slice remaining fennel; add to soup with corn and simmer 10 minutes.
  • Add cream and reserved lobster meat; cook until lobster is heated through, about 5 minutes.
  • Season generously with salt and pepper.

Nutrition Facts : Calories 269.2, Fat 6, SaturatedFat 2.7, Cholesterol 121.4, Sodium 571.1, Carbohydrate 31.8, Fiber 5.4, Sugar 7.1, Protein 26

FRENCH-STYLE LOBSTER BISQUE



French-Style Lobster Bisque image

This elegant, smooth French lobster bisque recipe is so simple to make and can be both a sophisticated starter or meal. Your choice.

Provided by Rebecca Franklin

Categories     Entree     Dinner     Lunch     Side Dish     Soup

Time 25m

Yield 8

Number Of Ingredients 13

6 tablespoons unsalted butter
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon paprika
4 1/2 cups milk
1 1/4 cups chicken stock
1/4 cup white wine
3 tablespoons onion (minced)
3 tablespoons carrot (finely shredded)
3 cups cooked lobster meat (shredded lightly)
1 tablespoon Cognac
1/2 cup heavy cream

Steps:

  • Gather the ingredients.
  • Melt the butter in a large pan, once melted add the flour, a pinch of salt and pepper and the paprika. Stir well.
  • Slowly whisk in the milk, followed by the chicken stock, the white wine, and continue stirring until a smooth and slightly thickened to a cream-like consistency. (This stirring can take several minutes but spending the time at this stage of the bisque is critical to the success of the dish. Be careful not to let the mixture boil as this may cause the bisque to curdle.)
  • Add the onion, the carrots and simmer (again, do not boil) for 10 minutes. Add the cooked lobster meat and stir. Taste the bisque and adjust the seasoning to your liking.
  • Stir in the cognac and finally, the cream. Heat through until piping hot.
  • Serve in hot bowls with a crusty baguette on the side.
  • Enjoy! Updated by Elaine Lemm

Nutrition Facts : Calories 366 kcal, Carbohydrate 17 g, Cholesterol 128 mg, Fiber 0 g, Protein 29 g, SaturatedFat 11 g, Sodium 518 mg, Sugar 8 g, Fat 19 g, ServingSize 8 servings, UnsaturatedFat 0 g

LOBSTER AND CORN BISQUE



Lobster and Corn Bisque image

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 10 servings

Number Of Ingredients 15

4 (1-pound lobsters)
6 ears sweet corn
4 bay leaves
8 sprigs thyme
1 tablespoon black peppercorns
Salt and freshly ground black pepper
1 1/2 cups heavy cream
3 thick strips bacon, julienned
2 large Yukon Gold potatoes, peeled and cut into 1/4-inch dice
1 onion, chopped
1/4 cup butter
4 teaspoons chervil leaves
6 slices home-style white bread
3 tablespoons room-temperature unsalted butter
4 tablespoons chopped fresh parsley

Steps:

  • Prepare the lobster: Cook the lobsters in boiling salted water for 3 to 4 minutes, or until slightly underdone. Remove from the water and let cool slightly. Remove the lobster meat from the shells, reserving the meat and the shells. Coarsely chop the lobster meat.
  • Prepare the corn: Remove husks from the corn and cut kernels off the cobs. Reserve the corn, cobs, and half of the husks.
  • Make the bisque: Place the lobster shells, corn cobs, husks, bay leaves, thyme sprigs, and peppercorns in a stockpot and add enough water to barely cover. Simmer for 45 minutes, then strain through a fine mesh sieve, discarding the solids. Place the broth in a large saucepan and simmer over medium heat for 45 minutes, or until reduced to 1 1/2 quarts. Season to taste with salt and pepper.
  • In a small saucepan, place half of the corn kernels and the heavy cream. Cook over medium heat for 10 minutes, or until the cream is reduced to about 1 cup. Remove from the heat and puree until smooth. Season to taste with salt and pepper.
  • Cook the bacon over medium-low heat for 10 minutes, or until the fat is rendered but not brown. Remove the bacon from the pan and discard. Saute the remaining corn, the potatoes, and onion in the bacon fat over medium heat for 10 minutes, or until the potatoes are tender. Drain any fat from the pan, add the pureed corn mixture, and cook over medium heat for 5 minutes, or until thick. Add the lobster stock in small additions until the desired consistency is reached. Add the lobster meat to the pan and whisk in the butter just prior to serving.
  • Ladle the soup into 10 bowls and sprinkle with the chervil leaves. Top with freshly ground black pepper to taste.
  • Preheat the oven to 400 degrees.
  • Slice each piece of bread on the diagonal into triangular pieces. To shape each crouton, slice off the crust on one side of the triangle, then make a parallel slice, removing a corner of the bread. Trim the remaining crust with three small cuts to make a wedge.
  • Spread the butter with your fingers in the center of a cookie sheet. Press each wedge into the butter and rub gently to coat on one side, then turn it over, buttered side up. Arrange all the wedges on the buttered area of the sheet and place in the oven. Toast the croutons for 8 to 10 minutes, until nicely colored and crisp.
  • To serve, pile the fresh parsley in a small mound. Dip the point of the toasted wedge into the beef-stew sauce, then press the moistened end into the parsley to coat. Arrange 2 croutons on every serving plate or bowl of stew.

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  • Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
  • For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corncobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
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