Recipe: Some Lobster Bisque Recipes for you

Jeff, how funny that you are looking for lobster bisque, I had some a few weeks ago and fell in love with it (and I hate soup!) and went searching for recipes just yesterday! I haven't tried any of them but they all sound pretty good. Let us know which one you make and what you think of it!

Lobster Bisque Dewey

Ingredients:
 4 Ounces Maine Lobster meat
 2 Tablespoons butter
 1 Tablespoon flour
 A Dash of sherry (optional)
 Paprika
 1/2 Cup cream
 1/2 Cup light cream
 1/4 Teaspoon salt
 A Dash cayenne pepper

Preparation:
In a saucepan, melt butter. Add Maine Lobster meat and cook over moderate heat for 3 minutes, stirring constantly so Lobster won't burn. Stir in flour. Add cream, light cream, salt, and cayenne pepper. Cook, stirring constantly, until soup is slightly thickened and very hot. Divide into bouillon cups and sprinkle with paprika. A dash of sherry may be added.

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Lobster Bisque II
Submitted by: Corwynn Darkholme
This is a very mild and yet savory bisque, it is very good served on a cold winter night!!
Servings: 4

Ingredients:
3 green onions, chopped
2 tablespoons vegetable oil
1/4 cup all-purpose flour
1-1/2 cups milk
1 cup cooked and cubed lobster meat
1-1/2 cups half-and-half cream
1/4 cup and 1 teaspoon dry sherry
1 pinch ground white pepper
salt to tasteDirections:
1. Reserve 2 tablespoons sliced scallion tops for garnish. Cook and stir remaining scallions in the vegetable oil in a medium sized saucepan over medium heat for 1 minute.
2. Stir in flour until smooth. Gradually stir in milk; cook, stirring until mixture thickens and boils. Cook and stir for 1 minute more.
3. Add lobster, half and half, sherry, white pepper and salt. Cook and stir until heated through. To serve, ladle soup into bowls. Garnish with reserved scallion tops.

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LOBSTER BISQUE

4 lb Lobster
2 tb Olive oil
4 tb Butter
1/2 c Finely chopped onion
1/2 c Finely chopped carrot
1/2 c Finely chopped celery
1/2 ts Dried thyme
1 Bay leaf
3 Cloves finely chopped garlic
2 c Plain tomato sauce-(canned -is fine)
1 c Dry white wine
4 c Chicken broth
2 tb Tomato paste
A dash of hot sauce
2 c Heavy cream
1/4 c Cognac
Salt & fresh ground pepper -to taste

*Plunge the lobsters into boiling water for 3-4 min. Take them out of the boiling water and remove the tails. Cut the carcas into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside. In a large pot melt the butter in the oil and sautee the carrot, onion and celery. When lightly browned, add all other ingredients except the cream and salt and pepper. Bring to a boil and cook for 45 min. Strain into another pot with a fine cheesecloth. Add cream and cook on med low for 10 min. Season with salt and pepper. Take the tail meat and shread it by hand, not too big. Add to the soup. Cook 5 min.on med low. Serve hot. This recipe can be made with lobster, shrimp, clams or any seafood combination. ***for shrimp, or clams or seafood..use 2 cups clam juice and 2 cups chicken broth instead of 4 cups chicken broth. Always add the seafood the last 5 min.

***************Venus de Milo Lobster Bisque
Lobster Bisque is a shellfish based cream soup. Bisque differs from chowder or a stew in that bisque is smooth and usually strained where-as chowder will contain diced vegetables as well as chunks of meat or seafood. Generally bisque is made from a highly concentrated stock and is very rich in flavor. All cream soups are ruined with boiling so take special care while handling this soup.
Preparation Time: Approx. 90 minutes
Servings: About gallon or 8 servings
Ingredients
1 each 2 lbs. Live lobster cull
lbs. Butter
cup all-purpose flour
cup chopped onions
cup tomato puree
1 tablespoon lemon juice
2 cubes chicken bouillon
8 peppercorns
3 ribs of celery
2 teaspoons salt
1 tablespoon sugar
1 teaspoon white pepper
1 teaspoon Lea & Perrins
1 tablespoon A1 Steak Sauce
1 pint light cream
Method
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 a 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.

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Seafood Bisque
from Soup Nazi's RecipePreparation Time: 20 minutes
Cooking Time: about 1 hour
Serves: 8 or 6 Dogbytes
Cal: unknown

Amount Ingredient
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2 C (500ml) Dry White Wine
1 Bay leaf
1 med Onion, roughly chopped
1 clove Garlic
2 ribs Celery
1 Lobster, (1 1/2 to 2 pounds 675g-900g)
12 med Shrimp, in shell
24 Mussels, well scrubbed
12 Sea Scallops
4 C (1L) Heavy cream
1 C (250ml) Milk
1 tsp Dried Thyme
1 tsp Minced Fresh Parsley
1/4 tsp Dried Rosemary
1 C (250ml) Fresh Spinach, well rinsed and chopped
1/2 C (125ml) Grated Carrot
to taste Salt
to taste Freshly ground black pepper
1/2 tsp Fresh lemon juiceCombine the white wine, bay leaf, onion, garlic and
celery in a large stock pot over medium heat. Boil.

Add the lobster, cover the pot and steam for 10 minutes.

Remove the lobster, set aside and cool.

Add the shrimps to the boiling broth, cover the pot and
steam for 5 minutes. Remove the shrimps with tongs, set
aside and cool.

Add the mussels, cover the pot and steam until they open,
about 5 minutes. Remove the mussels with the tongs,
extract the meat and discard the shells.

Add 2 cups of water to the liquid in the pot, bring
to a boil and add the scallops. Cover the pot, and
steam for 3 minutes. Remove the scallops with the tongs.

Extract the lobster meat, reserving the shells. Peel
and devein the shrimps, reserving the shells. Chop the
meat into bite-size pieces, cover and set aside.

Return the lobster and shrimp shells to the broth and
add 2 more cups of water. Bring to a boil, then reduce
heat to simmer for 30 minutes. Strain the broth and return
it to the pot. Discard shells.

Bring the broth to a simmer over low heat. Add the cream,
milk and herbs and simmer until mixture thickens slightly,
about 5 minutes.

Add the seafood and simmer for 2 minutes. Stir in the
spinach and carrots and simmer another 2 minutes to just
wilt the spinach.

Season with salt, pepper, and lemon juice. Serve hot.