Lobster Shrimp Bisque Recipes

PAULA DEEN'S SHRIMP OR LOBSTER BISQUE

Steps:

• Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
• Saute onions in butter until soft.
• Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
• In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
• Simmer over low heat for 3-5 minutes.
• Add more sherry to taste.
• Cool, then mix in blender until thick and smooth.
• To serve, reheat in a double boiler.
• Add more sherry to taste and garnish with chopped parsley.
• NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.

LOBSTER AND SHRIMP BISQUE

Steps:

• In a saucepan, melt the butter. Stir in the flour. Simmer on low heat, stirring often, until mixture turns golden and has a slightly nutty flavor, about 10 minutes. Set aside to cool.
• In a large soup pot, melt the 1/2 cup butter. Add peppers, onions, garlic, shrimp and lobster. Saute until vegetables are soft and shrimp is just pink. Add white wine, brandy, tomatoes, tomato juice, clam juice, lobster base and heavy cream. Bring just to a simmer. Stir in the hot sauce, salt to taste and about 1/2 cup of the cold roux to the hot stock. For a thicker soup, add more roux as desired. Blend well and simmer for 30 minutes. Stir in the cilantro and serve.

CREOLE SHRIMP AND LOBSTER BISQUE

Steps:

• Remove lobster meat from shell; coarsely chop and set aside.
• In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.
• Stir in flour, and cook for 2 minutes.
• Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
• Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
• Meanwhile cut out the center portion of a round loaf of bread. Brush with olive oil and place on a sturdy cookie sheet. Bake at 350F for about 15 minutes to seal bowl.
• Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
• Serve immediately.

LOBSTER AND SHRIMP BISQUE

Steps:

• In a large (5-to 6-quart) kettle combine water and 1 cup wine and bring to a boil. Plunge lobsters into liquid headfirst and return liquid to a boil. Simmer lobsters, covered, 9 minutes. With tongs plunge lobsters immediately into cold water to stop cooking, reserving cooking liquid.
• Working over a bowl to catch the juices, twist off tails and claws and reserve juices. Discard tomalley, head sacs, and any roe and remove meat from tails and claws, reserving it separately.
• To reserved cooking liquid add lobster shells, reserved lobster juices and shrimp shells, 1 onion, quartered, 1 cup fennel, half of carrots, celery, 1 bay leaf, thyme, parsley, peppercorns, and zest. Simmer mixture gently, uncovered, skimming froth occasionally, 1 1/4 hours.
• Strain stock through a large sieve set over a large bowl and pour into cleaned kettle. Boil stock until reduced to about 6 cups and return to bowl. Stock, cooked lobster, and shelled raw shrimp keep, covered separately and chilled, 1 day.
• In a kettle cook remaining onion, chopped fine, remaining 1 cup fennel, remaining carrots, remaining bay leaf, garlic, and salt and pepper to taste in oil over moderate heat, stirring, until vegetables are softened.
• Add remaining 1/2 cup wine and boil until mostly evaporated. Add saffron, tomatoes, and shellfish stock and simmer, covered, 20 minutes. Add shrimp and reserved lobster claw meat (reserving tail meat) and simmer 2 minutes, or until shrimp are cooked through. Remove soup from heat and remove 6 shrimp, reserving them. Discard bay leaf.
• In a blender purée soup in batches until smooth, transferring as it is puréed to a very fine sieve set over a saucepan. Force soup through sieve, pressing hard on solids, and whisk in cream, Pernod, and salt and pepper to taste. Heat bisque over moderate heat until hot (do not boil) and stir in lemon juice.
• Chop fine reserved shrimp and lobster tail meat and divide among heated soup bowls. Ladle soup over shellfish and garnish with reserved fennel fronds.

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.