Maryland Style Lobster Bisque Recipes

LOBSTER OR CRAB BISQUE

Steps:

• Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
• In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
• Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
• Add onions and carrots, cover, and simmer for 1/2 hour.
• Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
• Garnish with fresh minced chives if desired.

CRAB BISQUE

Steps:

• Melt butter in medium saucepan over medium-high heat.
• Add vegetables and saute until soft, about 8 minutes; do not brown.
• Reduce heat to medium and add flour, whisking constantly until smooth.
• Cook 5 minutes, whisking frequently.
• Stir in parsley and seasonings.
• Gradually add milk, stirring constantly.
• Add Mareira, crab and salt to taste and simmer 15 to 20 minutes; do not boil.
• If bisque is thicker than desired, stir in a little milk to thin; serve hot.

MARYLAND-STYLE LOBSTER BISQUE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and cook until soft, about 10 minutes.
• Meanwhile, bring water to a boil in a saucepan. Add lobster tail and cook until shell turns bright red, 5 to 8 minutes.
• Sprinkle xanthan gum over onion in the saucepan, stirring quickly to avoid clumps and create a roux, about 1 minute.
• Remove cooked lobster tail from the water and set aside to cool, reserving water in the saucepan. Dissolve bouillon cubes in the water to create a broth.
• Pour broth into the saucepan with the xanthan roux, stirring constantly over medium heat. Add clam juice, tomato paste, celery seed, and paprika. Stir until tomato paste has melted and all ingredients are well combined, about 5 minutes. Reduce heat and stir in heavy cream, sherry, seafood seasoning. Season with salt and pepper. Blend bisque using a stick blender to the desired consistency.
• Remove lobster meal from shell and finely chop. Add to the bisque and serve, sprinkled with additional seafood seasoning for garnish.

LOBSTER BISQUE

Steps:

• Boil water, add salt followed by Lobster, boil for 6 minutes. Remove lobster from water with tongs and place in cold water to cool. Reserve cooking liquid, this is your fish stock. If opting to use a ready cooked lobster you can substitute with other fish stock from a cube.
• Once cool enough to handle, place lobster on its back and with a chefs knife, cut the lobster from underneath, all the way from the tail to the head. Rinse away any tomally from the head cavities. Remove and refrigerate claw and tail meat.
• Heat 25 g. of the butter in your soup pot. Add the crushed lobster shells. Each piece should be not more than roughly 1 square inch. All pieces should be in contact with the butter, fry at medium high heat for 5 minutes until colour and smell is maximised.
• Deglaze the pot with the white wine, leaving the shells in the pot. Add the parsley, reserved salted boiling water and the chicken stock. Leave to boil slowly for 45 minutes. Place a lid on the pot after half the cooking time.
• Meanwhile, prep your veg and sautee in the rest of the butter. Once the stock is ready, drain the stock, taking care to remove any shell and parsley. Add the stock to the vegetables with the Thyme, Bayleaf, Tomato Pure, Brandy and Sherry. Boil slowly under a lid for another 45 minutes.
• When ready to serve, blend the bisque, add cream and reheat. Heat a tiny knob of butter with half the lemon juice in a pan, add the reserved lobster meat, fry over a moderate heat for 1 minutes. Add the rest of the lemon juice to the bisque. Place the lobster meat in a heated soup bowl and serve the bisque in front of the guest for added drama.

MARYLAND CRAB BISQUE

Steps:

• In a 3-quart saucepan melt butter and saute celery for 5 minutes or until soft.
• Stir in sauce mix. Gradually stir in half and half.
• Add sherry and broth.
• Stir over low heat until soup bubbles and thickens slightly.
• Stir in crabmeat.
• Simmer 15 minutes longer.