Recipe for lobster bisque?

Answer 1

"INGREDIENTS:
1 to 2 cups cooked lobster meat, about 1 small lobster
1/3 cup dry sherry
1/4 cup butter
3 tablespoons flour
3 cups milk
1 teaspoon steak sauce
salt and pepper to taste
seasoned salt to taste
PREPARATION:
In a small bowl, combine lobster and sherry; set aside.
In a medium saucepan over low heat, melt butter. Blend in flour and cook, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until mixture is thickened; stir in steak sauce and salt, pepper, and seasoned salt to taste. Add lobster and sherry; cover and simmer lobster bisque for 5 to 10 minutes, stirring occasionally. Makes 4 cups of lobster bisque."

got this from http://southernfood.about.com/od/seafoodsoups/r/bl30131t.htm

OR THIS RECIPE

"2 lobsters
5 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
2 leeks, halved lengthwise
2 onions, halved
2 stalks celery, in big chunks
2 carrots, in big chunks
6 sprigs fresh thyme
4 strips orange zest
2 tablespoons tomato paste
1/2 cup cognac
3 tablespoons all-purpose flour
4 cups heavy cream
1 teaspoon whole peppercorns
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped chives, for garnish
Grilled Brie and Tomato, optional, recipe follows

Dispatch the lobsters by plunging a sharp knife directly behind its head. Cut the lobster in half lengthwise; make sure to collect the juices that will run out. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard them; cut the body into pieces. Alternately, you can have your fishmonger do this.
Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm.

Meanwhile, heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque.

To serve, ladle the bisque into warmed soup bowls. Top with the Grilled Brie and Tomato, if desired.


Grilled Brie and Tomato on Crusty Bread:
1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, softened
6 (1/2-inch thick) slices crusty bread
1/2 pound brie, sliced thin

Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.
Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.

Yield: 6 servings"

got this from http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28902,00.html

Answer 2

Ingredients:

6 cups Water
2 cups Dry white wine
2 cups Fish stock
2 each 1¼ to 1½ lbs. live lobster
½ cup Melted butter, salted
1 cup Onions, finely diced
½ cup Carrots, finely diced
½ cup Celery, finely diced
1 tsp. Garlic, minced
½ cup All-purpose flour
¼ cup Cognac (or Brandy)
1½ cups Tomatoes, seeded and diced (fresh or canned)
1 tsp. Paprika
½ tsp. Thyme
¼ tsp. Ground red pepper
1 cup Heavy cream

Preparation:

1. Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
2. Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
3. Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
4. Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
5. Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
6. Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
7. Add the cognac (or brandy) and cook until the alcohol has evaporated.
8. Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
9. Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
10. Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
11. Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.

Chef's Tip:

Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.

Beverage suggestions:

Chardonnay, Cambria Katherine’s Vineyard

Answer 3

Lobster Bisque

Serves 4

Ingredients:

2 lbs. uncooked lobster
1 stalk celery, chopped
1 carrot, peeled and chopped
1 onion, chopped
1 bay leaf
Small bunch parsley
10 cups water
2 tablespoons butter
1/4 cup all-purpose flour
1 cup milk
2 tablespoons sherry
2 teaspoons chopped fresh chervil
2 teaspoons chopped chives
2 teaspoons chopped fresh tarragon
salt and white pepper to taste

Preparation:

Wash lobster well. Separate the head from the body/tail by inserting a sharp knife into first membrane layer holding the two together.

Combine head, celery, carrot, onion, bay leaf, parsley and water in large saucepan and bring to a boil. Simmer 15 minutes, skimming as necessary. Add lobster tail to stock and simmer 10 to 15 minutes, again skimming as necessary. Strain, reserve 8 cups stock and tail.

Using scissors, extract meat from reserved tail by cutting through shell and carefully peeling away meat. Place lobster meat in food processor or blender with 1/4 cup reserved stock and purée until smooth.

Melt butter in large saucepan over medium heat. Add flour and cook 1 minute. Remove from heat and gradually add reserved stock and milk. Return to heat and bring to boil, stirring constantly. Reduce heat and simmer until thick and creamy.

Add puréed lobster, sherry, chervil, chives, tarragon, salt and pepper. Serve hot.

Answer 4

THIS IS CRUEL
Shame on you for cooking lobster.
Lobsters have feelings too, you know! They need to be free, to swim in the ocean and have a family.
You should be ashamed of yourself.

Answer 5

This is my answer of the night I guess since I have recommended it a few times now, try recipezaar.com, it hasn't failed me yet when I need a recipe.

Answer 6

My favorite site for recipes is allrecipes, you can find anything you can dream up on it.

Answer 7

http://www.epicurious.com