Best Lobster Bisque With Tarragon Recipes

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RESTAURANT QUALITY LOBSTER BISQUE



Restaurant Quality Lobster Bisque image

In this creamy Lobster Bisque Recipe you'll find chunks of sweet lobster meat in a beautifully rich, seasoned broth made from the strained liquid of the sautéed lobster shells, vegetables and herbs.

Provided by Kevin | Kevin Is Cooking

Categories     Soup

Time 1h30m

Number Of Ingredients 15

2 live lobsters (See Note 1)
2 tsp kosher salt
2 tbsp olive oil
1 carrot (chopped)
2 ribs celery (chopped)
1 medium onion (chopped)
2 cloves garlic (crushed)
1 tsp dried tarragon
1 tsp dried thyme
3 tbsp tomato paste
1/8 tsp cayenne pepper (See Note 2)
1 1/2 cups sherry
3 cups clam broth (See Note 3)
1/2 cup white rice (See Note 4)
1 cup heavy cream

Steps:

  • Steam lobsters in an 8- to 10-quart stockpot. Bring 2 inches of water and salt to a boil over high heat. Using metal tongs or gloves, place the lobsters head first into the pot and cover tightly. When water returns to a heavy boil, turn the heat down to a rolling boil and steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound. Steamed lobsters will be bright red when done. Remove with metal tongs or gloves and place in cool water or let cool for 3-5 minutes before removing meat from shell. Reserve the steaming liquid.
  • Twist lobster claws and tails off. Using the side of a kitchen knife or nutcracker, crack the knuckles and claws and take meat out, reserving any liquid that comes out of the shells and on cutting board. Set the tail on a hard surface and use your hand to press down and crack the shell. Remove the tail meat and slice in half lengthwise, removing the black intestinal vein. Coarsely chop the meat and refrigerate. Roughly chop the shells along with all the lobster remains into small pieces and set aside.
  • Heat olive oil in a large pot over medium heat, then add the carrot, celery, onion, garlic and herbs. Sauté until the onions are translucent, about 5 minutes. Add the lobster shells, liquid and remains and cook for 6 minutes more. Add tomato paste and cayenne pepper and cook 4 minutes.
  • Add the sherry (ignite or cook for alcohol to evaporate). Add clam juice and 1 cup of reserved lobster-steaming liquid. Bring to a simmer and cook covered, for 1 hour. Strain the broth through a colander/sieve, pressing down hard on solids to extract as much liquid as possible.
  • Wipe out the pot and pour in the broth. Add the rice, bring to a boil, cover and cook on low for at least 30 minutes, or until the grains are cooked and VERY soft. Blend the bisque in a blender or food processor, then pass through sieve again, pressing down hard on solids to extract as much liquid as possible. Add cream and bring to a low simmer. Add the chopped lobster meat and heat through. Season to taste with salt and serve.

Nutrition Facts : Calories 516 kcal, Carbohydrate 32 g, Protein 14 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 161 mg, Sodium 2285 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

PERFECT LOBSTER BISQUE



Perfect Lobster Bisque image

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.

Provided by LAURA_G123

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 40m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat

Steps:

  • Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
  • Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 4.7 g, Cholesterol 66.2 mg, Fat 13.1 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 8 g, Sodium 553.6 mg, Sugar 1 g

LOBSTER BISQUE



Lobster Bisque image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
12 shallots, thinly sliced
12 mushrooms, thinly sliced
1 cup brandy
1 cup Madeira
6 cups lobster stock
1 tablespoon softened, unsalted butter
2 tablespoons flour
1 1/2 cups heavy cream
1/4 teaspoon fresh lemon juice
Dash of hot pepper sauce

Steps:

  • Melt butter in a large stockpot over medium-high heat. Saute shallots until golden, about 3 minutes. Add mushrooms and cook over high heat until slightly browned, about 2 additional minutes.
  • Remove from heat and add brandy and Madeira reserving 1/4 cup of each for final seasoning. Cook over high heat until liquid is reduced by half. Add lobster stock and return to a boil. Reduce to a simmer and cook, uncovered, 15 to 30 minutes, depending on the strength of your stock. (Weaker stocks need to cook longer to concentrate their flavors.) Occasionally skim and discard foam that rises to the top.
  • Make beurre manie by mixing butter and flour with your fingers to form a smooth paste. Press onto ends of a whisk.
  • When broth has a strong, almost salty, lobster flavor, add cream and bring it back to a boil, skimming foam occasionally. Then whisk in beurre manie until dissolved. Cook an additional 5 minutes over high heat, whisking occasionally.
  • Strain through a fine sieve, pressing with the back of a ladle to extract all juices. Season with lemon juice, reserved brandy and Madeira, and hot pepper sauce, and serve immediately.

LOBSTER BISQUE



Lobster Bisque image

Provided by Tyler Florence

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 24

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
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

Steps:

  • 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.
  • 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

LOBSTER BISQUE



Lobster Bisque image

The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

Categories     Soup/Stew     Milk/Cream     Herb     Shellfish     Tomato     Lobster     Brandy     Sherry     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 18

2 1-pound live lobsters
2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
  • Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.
  • Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes. Add onion and next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
  • Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

LOBSTER BISQUE



Lobster Bisque image

Provided by Coleen Deon

Yield Serves 4

Number Of Ingredients 19

a 3-pound live lobster
1 medium onion
1 celery rib
1 carrot
1 vine-ripened tomato
1 head garlic
2 tablespoons olive oil
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh thyme leaves
1 bay leaf
8 black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock*
1/4 cup tomato paste
1/2 cup heavy cream
1 1/2 tablespoons cornstarch
2 tablespoons water
*available at fish markets and some specialty foods shops

Steps:

  • Fill a 6-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into water and cook, covered, over high heat 8 minutes. Transfer lobster with tongs to a large bowl and in a measuring cup reserve 2 cups cooking liquid. Let lobster stand until cool enough to handle. Working over a bowl to catch the juices, twist off tail and claws and reserve juices. Reserve tomalley and discard head sacs and any roe. Remove meat from claws and tail, reserving shells and lobster body. (Lobster meat will not be cooked through.) Coarsely chop meat and transfer to a bowl. Chill lobster meat, covered.
  • Chop onion, celery, carrot, and tomato and halve garlic head crosswise. In a 6-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved lobster shells and body, stirring occasionally, 8 minutes. Add vegetables, garlic, herbs, peppercorns, brandy, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes. Add stock and reserved tomalley and cooking liquid. Simmer mixture, uncovered, stirring occasionally, 1 hour.
  • Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids. Whisk in tomato paste and simmer until reduced to about 3 cups, about 10 minutes. Add cream and simmer bisque 5 minutes. In a small bowl stir together cornstarch and water and whisk into bisque. Simmer bisque, stirring, 2 minutes. (Bisque will thicken slightly.) Add lobster meat with any reserved juices and simmer bisque 1 minute, or until lobster meat is just cooked through. Season bisque with salt and pepper.

LOBSTER BISQUE



Lobster Bisque image

This bisque is the best chance for a home cook to shine. Adapted from the recipe of the Carlyle's executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch. You may end up using it all the time.

Provided by Sam Sifton

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h45m

Yield 4 servings

Number Of Ingredients 15

Kosher salt
2 live lobsters, weighing around 3 pounds total
2 tablespoons olive oil
1 carrot, chopped
2 ribs celery, chopped
1 medium onion, chopped
2 cloves garlic, crushed
2 sprigs fresh thyme
2 sprigs fresh tarragon
2 tablespoons tomato paste
1 cup medium sherry
2 cups fish stock or clam broth
1/2 cup long-grain white rice
1 cup heavy cream
Cayenne pepper, to taste

Steps:

  • Fill a large pot with 1/2 inch of water. Stir in 2 teaspoons kosher salt and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 12 minutes. Remove the lobsters, reserving the liquid. When the lobsters have cooled slightly, place them in a bowl and remove the meat from the claws and tail, again reserving any liquid that comes out of the shells. Chop the meat and refrigerate. Roughly chop the shells into small pieces and reserve, along with all the lobster remains.
  • Swirl the olive oil in a large pot over medium heat, then add the vegetables and herbs. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the lobster shells and remains. Sauté for 5 to 6 minutes, then add the tomato paste and cook for an additional 3 to 4 minutes.
  • Add the sherry, then ignite or cook until the alcohol has evaporated. Add fish stock and 1 cup of the lobster-cooking liquid. Bring to a simmer and cook, covered, for 1 hour.
  • Strain the broth through a colander, pressing down hard on the solids to extrude as much liquid as possible. Wipe out the pot and pour in the broth. Add the rice and cook for at least 30 minutes, or until the grains are cooked to extreme softness.
  • Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer. Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 15 grams, Sodium 890 milligrams, Sugar 5 grams, TransFat 0 grams

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