Slow Cooker Lobster Bisque Recipe 435

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CROCK POT LOBSTER BISQUE



Crock Pot Lobster Bisque image

Provided by Amanda Carlisle

Categories     dinner     Soup

Time 7h30m

Number Of Ingredients 11

4 Lobster Tails
2 Shallots (Finely Minced)
1 Clove Garlic (Finely Minced)
2 14.5 Oz. Cans Petite Diced Tomatoes, With Juice
1 32 Oz. Carton Chicken Broth
1 tablespoons Old Bay Seasoning
1 Teaspoon Dried Dill
1/4 Cup Fresh Parsley (Chopped)
1 Teaspoon Freshly Cracked Black Pepper
1/2 Teaspoon Paprika!
1 Pint Heavy Cream

Steps:

  • In a small skillet saute minced shallots and garlic just until the shallots are wilted and starting to turn translucent.
  • Add shallot and garlic mixture to a 4-quart or larger crock-pot along with tomatoes, chicken broth, old bay seasoning, dill, parsley, pepper & paprika to the crock-pot.
  • With a very sharp knife cut off the fan part of the very end of the lobsters and add those to the crock-pot. Save the Meaty part of the tail for later.
  • Stir, cover and cook on low for 6 hours or 3 hours on high.
  • Open the crock pot and remove the lobster tail ends and discard.
  • Using a blender or immersion blender puree the soup mixture to your desired chunkiness. You may have to do this in batches depending on the size of your blender.
  • Add the soup back into the crock-pot if you used a regular blender and add now add the meaty part of the lobster tails to the soup, cover and cook 45 minutes on low or until the shells turn red and the lobster meat is cooked.
  • Remove lobster tails from the soup and let cool slightly. While the lobster is cooling add the cream to the soup and stir.
  • With a sharp knife cut each lobster tail in half long-ways and remove the lobster flesh from the shells.
  • Discard shells and roughly chop lobster meat then add the meat back into the soup.
  • Serve and enjoy!Notes
  • No shallots? You can substitute an onion.

CROCK POT LOBSTER BISQUE RECIPE - (4.1/5)



Crock Pot Lobster Bisque Recipe - (4.1/5) image

Provided by dawnu1

Number Of Ingredients 14

Maine Lobster Tails, thawed: 4 each
Butter, unsalted: 1 Tbsp
Shallot, minced: 1 ea
Onion, minced: 1/2 ea
Garlic clove, minced: 2 ea
Diced Tomatoes, with juice, canned: 2 x 14.5 oz cans
Chicken Broth: 1 quart
Cayenne Pepper: 1/8 tsp
Dill: 1 tsp
Paprika: 1/2 tsp
Old Bay: 1 Tbsp
Parsley, chopped: 4 Tbsp
Heavy Cream: 1 pint
Salt and Freshly Ground Pepper to taste

Steps:

  • 1. In a medium sized pan over medium heat melt the butter. Add in shallot and onion and sweat until translucent and aromatic. Add in garlic and cook for another minute. Transfer into the bottom of the crock pot. 2. Add spices, broth and tomatoes to the crock pot. Using heavy duty scissors remove the end of each tail and add into the pot. Reserve the remaining tail with meat in it. 3. Cook for 3 hours on high or 6 hours on low heat covered. 4. Remove the fan parts of the tail from the crock pot. Blend the soup until smooth either using a stick blender or a stand up blender and add the soup back to the crock pot. 5. Add lobster tails and cook for 45 minutes on low. 6. Remove the lobster tails and add cream and parsley to the crock pot. 7. Once the tails have cooled enough to handle remove the meat and dice it. Add it back into the crock pot and stir. Serve with a side of crackers or nicely buttered rolls.

LOBSTER BISQUE



Lobster Bisque image

Progresso® chicken broth provides a simple addition to tasty lobster bisque that's ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

3 tablespoons butter or margarine
1 small onion, finely chopped (1/4 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup Progresso™ chicken broth (from 32-oz carton)
1 1/4 cups chopped fresh or frozen (thawed) lobster (about 12 oz)

Steps:

  • Melt butter in 3-quart saucepan over low heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour, parsley, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.
  • Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster. Heat to boiling; reduce heat. Simmer about 3 minutes, stirring frequently, until lobster is white.

Nutrition Facts : Calories 205, Carbohydrate 12 g, Cholesterol 65 mg, Fat 1, Fiber 0 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 590 mg

ANNIE'S LOBSTER BISQUE



Annie's Lobster Bisque image

I've been trying for over a year to recreate a lobster bisque my son loved at a restaurant we went to in Maine, and I believe this is it! Creamy texture with kind of a tanginess and a bit of a bite and lots of tender lobster bits. And the nice thing about this recipe is that is actually quite nutrition-friendly. High protein, but low fat using lower fat options for the ingredients (1 or 2% milk, fat free broth) and still tastes like you should feel guilty. Don't let the number of ingredients deter you, it's actually very easy to throw together. Note about the cayenne pepper, a small increase or decrease makes a big difference in the amount of bite! Start with the 1/4 teaspoon and go up to taste. Serve with a salad and/or a crusty Italian or French bread.

Provided by Annie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 6

Number Of Ingredients 14

3 tablespoons olive oil
1 white onion, chopped
½ cup dry white wine
½ cup cooking sherry
5 tablespoons all-purpose flour
½ (6 ounce) can tomato paste
1 ½ cups chicken broth
5 cups milk
¼ teaspoon cayenne pepper, or to taste
⅛ teaspoon ground black pepper
½ teaspoon seafood seasoning (such as Old Bay®)
2 tablespoons Worcestershire sauce
1 green onion, finely chopped
1 ½ cups cooked lobster claw, cut into bite-sized pieces

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion.
  • Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat, and reheat before serving.

Nutrition Facts : Calories 281.1 calories, Carbohydrate 24.3 g, Cholesterol 42.4 mg, Fat 11.1 g, Fiber 1.2 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 552.6 mg, Sugar 13 g

LOBSTER BISQUE



Lobster Bisque image

This Lobster Bisque recipe is lusciously rich and creamy loaded with buttery lobster in every aromatic bite. It's always impressive and worthy of special occasions (Valentine's Day!) or company AND is make ahead friendly using my par-boil lobster method. You can serve as a heavenly entrée or a show-stopping starter but it's always SO worth the time to make. Homemade Lobster Bisque can be intimidating and expensive to make but I've streamlined the process and made it WAY less expensive by using lobster tails and walked you through with step by step photos, tips and tricks. The resulting Lobster Bisque recipe is velvety smooth, deeply rich, flavorful and oh so satisfying. If you're not sure you are a Lobster Bisque fan, this recipe will convert you!

Provided by Jen

Categories     Appetizer     Main Course

Time 1h20m

Number Of Ingredients 19

1 pound cold water lobster tails (freshly thawed)
4 tablespoons butter
1 tablespoon olive oil
1 onion (diced (I use my food processor))
2 carrot (diced (I use my food processor))
3 celery stalks (diced (I use my food processor))
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
3-4 garlic cloves (minced)
1 tsp EACH dried parsley, dried tarragon
1/2 tsp tsp EACH dried thyme, paprika
2 1/2 cups clam juice ((2 8 oz. bottles))
1 1/2 cups low sodium chicken broth
2 bay leaves
1 tablespoon cornstarch
3 cups half and half
1/8 teaspoon cayenne pepper

Steps:

  • Fill a large stockpot or Dutch oven half way up with water. Bring to a boil then season with ½ tablespoon salt. (While I'm waiting for the water to boil, I chop my veggies in the food processor). Reduce heat slightly and keep water at a gentle boil. Carefully add lobster tails and boil just until tails turn red, about 2-4 minutes depending on size. We don't want to cook the lobster meat all the way because we are going to sauté it in butter later. Remove tails with tongs or a slotted spoon to a cutting board. Reserve 1 cup liquid and discard the rest.
  • Place the lobsters belly sided own on a cutting board. Use a sharp pair of kitchen shears to cut straight down the middle of the shell from the head to the fin. Pry the shells open with your fingers and remove the meat. Chop the meat into large bite-size pieces, cover and refrigerate. Cut the lobster shells with the kitchen shears into large pieces (about 3-inches).
  • Melt butter with olive oil over medium heat in the now empty pot. Add lobster shells and cook for 2 minutes to develop the flavor. Stir in onions, celery, carrots, salt and pepper and cook an additional 8 minutes, stirring occasionally. Stir in tomato paste, Worcestershire sauce, tarragon, parsley, thyme, paprika and garlic; cook one minute. Add clam juice, chicken broth and bay leaves; cover and bring to a boil. Uncover and reduce to a simmer over medium-low for 25 minutes, stirring occasionally (it will be thick).
  • Add soup contents to a colander (not a fine mesh sieve) over a large bowl. Pick out noticeable shells. Turn the colander slightly on its side so we can use the larger side holes. Force all of the contents except the shells through the holes by pressing down with a spatula; discard lobster shells.
  • Add strained contents to a high-powered blender along with half and half and cornstarch. Blend until smooth using the soup setting.
  • Add soup back to the stockpot. Stir in cayenne pepper. Bring to a simmer until it reaches desired consistency. For a thinner soup, stir in some reserved lobster stock. Taste and season with additional salt and pepper to taste (I like more pepper). At this point you can refrigerate or continue if ready to serve.
  • When ready to serve, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add lobster meat and season with freshly cracked salt and pepper. Cook while stirring, just until coated in butter and cooked through, 1 to 2 minutes.
  • Stir lobster meat into soup. Serve immediately.

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.

SLOW-COOKER LOBSTER BISQUE RECIPE - (4.3/5)



Slow-Cooker Lobster Bisque Recipe - (4.3/5) image

Provided by Thom7747

Number Of Ingredients 12

1 tablespoon butter
2 shallots, finely minced
1 clove garlic, finely minced
2 (14.5-ounce) cans petite diced tomatoes, with Juice
1 tablespoon Old Bay Seasoning
1 teaspoon dried dill
1/4 cup fresh parsley, chopped
1 teaspoon freshly cracked black pepper
1/2 teaspoon paprika
4 lobster tails
1 (32-ounce) carton of chicken broth
1 pint heavy cream

Steps:

  • In a small saucepan, heat the butter until melted over a medium heat. Add the shallots and garlic and saute until soft and translucent. Don't let them brown. Add shallot and garlic mixture to a 4-quart or larger slow cooker. Add the tomatoes, chicken broth, Old Bay Seasoning, dill, parsley, pepper, and paprika. With a sharp knife cut off the fan part of the very end of the lobsters and add those to the slow cooker. Stir, cover, and cook on low for 6 hours or 3 hours on high. Remove the lobster tail ends and discard. Using a blender or immersion blender puree the soup mixture to your desired chunkiness. If you use a regular blender, add the soup back into the slow cooker. Add your lobster tails to the soup, cover and cook 45 minutes on low or until the shells turn red and the lobster meat is cooked. Remove lobster tails from the soup and let cool slightly. While the lobster is cooling add the cream and stir. With a sharp knife cut each lobster tail in half long-ways and remove the lobster flesh from the shells. Discard shells and roughly chop lobster meat and add back into the soup. Serve and enjoy!

LOBSTER BISQUE



Lobster Bisque image

Indulgent, creamy, fiery and oh so very sexy. Valentines day for 2 or New Years Supper, this bisque is never out of place and so mild on the seafood taste that even the most difficult guest will be very pleasantly surprised. It is well worth the effort and cost.

Provided by andris74

Time 2h30m

Yield Serves 4

Number Of Ingredients 0

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.

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