Venus De Milo Gourmet Lobster Bisque Recipes

VENUS DE MILO BAKED STUFFED LOBSTER

Steps:

• Prepare the lobsters for broiling and set aside.
• After the lobsters have been prepared for broiling, slowly melt 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter.
• Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups.
• In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box).
• Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated.
• Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture.
• Next, divide the seafood into equal parts and fill the lobster body.
• Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws.
• Pre-heat the oven to 375 degrees F.
• Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch.
• Serve at once with lemon wedges and drawn butter.

VENUS DE MILO GOURMET LOBSTER BISQUE

Steps:

• 1. In a large stockpot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring the water to a boil. Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 10 minutes. Remove the lobster from the stock and place it on the side to cool. While the lobster is cooling continue to boil the stock so that it may reduce. When the lobster has cooled sufficiently to allow handling, shell it over a mixing bowl or pie plate taking special care to catch all the juices. Place the lobster meat on the side for later use. Return all the reserved juices, shells and otherwise inedible parts of the lobster to the lobster stock and boil until the stock has reduced by half. In a separate stockpot, melt the butter, then add the flour to the butter making a roux. Cook the roux over a medium heat for about 1 minute while continually whisking. Add the tomato puree and cook for an additional minute. Strain the lobster stock through a fine sieve. Add the lobster stock 1/2 cup at a time while whisking smooth. When the soup reaches the consistency of a gravy, reduce the heat and add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for about 10 minutes while stirring. Slowly add the light cream while stirring and bring the soup back to temperature. Adjust the seasoning. Chop or slice the reserved lobster meat into desired size and add to soup. Serve at once.