Recipe Of Jamie Oliver Lobster Bisque
LOBSTER BISQUE
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
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.
PERFECT LOBSTER BISQUE
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
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
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