Best Corn And Lobster Bisque Recipes

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LOBSTER AND GREEN CHILE BISQUE WITH TOASTED CORN RELISH



Lobster and Green Chile Bisque with Toasted Corn Relish image

Provided by Bobby Flay

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 27

3 tablespoons unsalted butter
1 medium Spanish onion, coarsely chopped
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
3 cloves garlic, finely chopped
2 (1 1/2 pound) live lobsters
1/2 cup water, plus 3 cups
1/4 cup dry sherry
2 cups white wine
8 sprigs parsley
8 sprigs cilantro
1 bay leaf
8 white peppercorns
2 roasted poblano peppers, peeled, seeded and pureed
Salt
2 cups heavy cream
1 cup milk
2 tablespoons honey
Freshly ground white pepper
Toasted Corn Relish, recipe follows
2 ears fresh corn, silks removed and ears soaked in cold water for 5 minutes
1/4 cup finely diced red onion
1 roasted poblano, peeled, seeded and finely diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 tablespoons finely chopped fresh tarragon
Salt and freshly ground pepper

Steps:

  • Heat butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color.
  • Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables. Add 1/2-cup water and cover the pan with a lid for 4 minutes. Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.
  • Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames subside, add the wine and reduce by half. Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.
  • Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat. Place the cream and milk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish.
  • Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husk for 15 to 20 minutes.
  • Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste.

LOBSTER AND CORN BISQUE



Lobster and Corn Bisque image

Make and share this Lobster and Corn Bisque recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon black peppercorns
1 bay leaf
1 1/2-2 lbs lobsters
2 carrots, cut into 2 inch chunks
2 celery ribs, cut into 2 inch chunks
1 fennel bulb, cut into quarters
1 onion, cut into large chunks
4 ears corn, kernels removed,cobs reserved
1/2 cup tomato paste
1/2 cup Pernod or 1/2 cup anise-flavored liqueur
1/4 cup heavy cream
salt & freshly ground black pepper

Steps:

  • Preheat oven to 400°.
  • In a large saucepan, bring 4 quarts water, peppercorns and bay leaf to a boil; add lobster.
  • Cook 7 minutes.
  • Strain broth and reserve.
  • Allow lobster to cool to touch, then remove meat from shells.
  • Cut lobster meat into 1/2- to 1-inch chunks and refrigerate.
  • Place shells on a baking sheet.
  • Add carrots, celery, half the fennel, onion and reserved cobs.
  • Roast 1 hour, turning shells, vegetables and cobs so they don't burn.
  • Ten minutes before removing, spread with tomato paste.
  • Remove pan from oven and pour liquor onto vegetables, shells and cobs.
  • Transfer to saucepan of reserved broth.
  • Bring to a boil; simmer until reduced by half (8 cups), about 30 minutes.
  • Strain; discard solids.
  • Thinly slice remaining fennel; add to soup with corn and simmer 10 minutes.
  • Add cream and reserved lobster meat; cook until lobster is heated through, about 5 minutes.
  • Season generously with salt and pepper.

Nutrition Facts : Calories 269.2, Fat 6, SaturatedFat 2.7, Cholesterol 121.4, Sodium 571.1, Carbohydrate 31.8, Fiber 5.4, Sugar 7.1, Protein 26

CORN AND LOBSTER BISQUE



CORN AND LOBSTER BISQUE image

Categories     Soup/Stew

Yield 4

Number Of Ingredients 16

3 tablespoons vegetable oil
3 tablespoons bleached all-purpose flour
1/2 cup minced yellow onions
1 cup corn kernels (from 2 ears corn)
2 tablespoons minced shallots
2 tablespoons minced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon cayenne
1 cup fish stock or water
2 bay leaves
2 cups milk
2 cups heavy cream
1 teaspoon crab boil, optional (recommended: Zatarain's Concentrated Crab and Shrimp Boil)
1/2 pound cooked lobster meat, diced (from a 1 1/2 pound lobster)
1/4 cup minced green onions (green part only)

Steps:

  • Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes. Add the onions, corn, shallots, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes. Stir in the lobster meat and green onions and simmer for 5 minutes. Remove and discard the bay leaves. Ladle into shallow soup cups or bowls and serve hot.

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