how do you make Lobster and crab 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.


I suspect you can add crab in as well.

Answer 2

Crab Bisque Ingredients
1 lb blue crab meat, fresh or pasteurized
2 tbs finely chopped onion
2 tbs finely chopped celery
1/4 cup melted butter or margarine
3 tbs all purpose flour
1 tsp salt
1/4 tsp paprika
dash of ground white/black pepper
1 qt milk
2 generous dashes hot pepper sauce

Directions:

Remove any pieces of shell or cartilage from crabmeat. Cook onion and celery in butter until tender but not brown. Blend in flour and seasonings. Add milk gradually, stirring constantly; cook until thick.
Add crabmeat and hot pepper sauce; heat thoroughly. If desired, add 1 tbs sherry and an additional 2 tbs butter 10 minutes before serving the Crab Bisque
This Crab Bisque Recipe makes 6 servings.

Answer 3

Lobster Bisque

Ingredients:

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1/4 cup chopped onion
2 T. margarine
1 1/2 cups milk
1- 8 oz. Philadelphia cream cheese, cubed
1 1/2 cups cubed cooked lobster
2 T. sherry
1/4 tsp. salt

Cook onion in margarine until tender. Add milk & cream cheese. Cook, stirring occasionally, until cheese is melted. Add remaining ingredients; heat.

Serves 4

Submitted by Holly Hoff

Answer 4

(3) 1 1/2 pound live female lobsters or 3/4 lb lobster meat
1/2 lb crab meat
2 carrots, peeled and small dice
3 stalks celery, small dice
4 medium shallots, small dice
2 cloves garlic, peeled and minced
3/4 cup vegetable oil
6 tbsp butter
4 tbsp flour
1 tbsp chopped fresh tarragon
4 tbsp cognac
1 cup heavy cream
1 cup white wine
2 1/2 quarts fish stock (if fish stock is not available, use half strength chicken stock. If you use canned, be careful when salting, as canned stocks are often salty.)
1 6 oz can tomato paste
Bouquet Garni with 2 sprigs fresh tarragon added
pinch of cayenne
cracked black pepper
salt




Cut the lobster down the center of the head between the eyes. Leave the tail whole. Separate the tail, the head, and remove the claws. Keep any juices, the tomalley and the roe in a bowl and refrigerate.

Heat a 12 inch saute pan on high heat and add the oil. Sear the cut pieces of lobster cut side down, and add the tail and claws whole. Cook until the shells are bright red and the flesh is almost cooked, about 8 minutes. Add crab about 1/2 way through. Remove lobster and crab from the pan and set to the side.

Add 2 tbsp butter to the pan and saute the shallots, carrot, celery and garlic until lightly browned. Add tomato paste and saute for 2 minutes. Add white wine, cook for 3 minutes, whisking to evenly disperse the tomato. Add fish stock. Add bouquet garni and lobster to the pot and bring to a boil, skimming any froth or fat with a 4 oz ladle.
Season with salt, pepper and cayenne, and simmer for 15 minutes.

Remove lobster and set aside, remove boquet garni and discard. Melt remaining 4 tbsp of butter in a small saucepan, add flour and whisk to make the roux. Add reserved lobster juices, tomalley, roe and chopped tarragon, and whisk until smooth. Add the cognac to the roux, and then 1/3 at a time, add the roux to the bisque, whisking to remove any lumps before each addition.

Simmer for 15 minutes.

Strain through a china cap or strainer, using a ladle or rubber spatula to force as much liquid through as possible. Add cream and season with salt and pepper. Cube the crab and add to the bisque to heat through. Remove meat from lobster and cut into bite size chunks.

Serve with lobster and crab meat, a dollop of creme fraiche and a sprig of fresh tarragon.

Answer 5

Check the Fanny Farmer Cook book they have everything.

Answer 6

Ugh that made my belly sick, can't talk right now

Answer 7

EPICURIOUS.COM

Answer 8

THANKS FOR THE POINTS!!1