Lobster bisque
After your seafood meal, why not save your the lobster and shrimp heads in the freezer. You can make a very delicious lobster bisque with the remains😉
#mycookbook
#savory
Lobster bisque
After your seafood meal, why not save your the lobster and shrimp heads in the freezer. You can make a very delicious lobster bisque with the remains😉
#mycookbook
#savory
Cooking Instructions
- 1
Defrost the lobster shells and shrimp heads from the fridge. Cut the shells into pieces
- 2
Sauté the lobster head, shell and shrimp head with olive oil on pan until the shells are dried and browned, about 5 minutes
- 3
Add brandy and flambé until all brandy has evaporated
- 4
Deglaze the pan with white wine
- 5
Add water and clam juice into the pan and bring to boil
- 6
Cut the onion, celery, tomato and carrot into cubes. Sweat on another pan until soften. Stir in tomato paste and minced garlic. Add the sautéed mirepoix to the lobster stock and simmer together for 45 min
- 7
Prepare a blonde roux on a separate pan. Melt the butter over low heat until the butter smells nutty and turns blonde, mix in flour and continue to stir until all mixed, allow to cool
- 8
After 45 minutes of simmering, remove the parsley stalk and bay leaves from the stock. Blend the stock with a electric blender or a hand blender until smooth
- 9
Strain the stock in a fine cheese cloth bag
- 10
Heat up the filtered stock in the pot. Add the blonde roux to the stock, continue to boil to thicken it. Add cream to enrich the soup. Salt and pepper to season
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Lobster bisque Lobster bisque
Two lobster tails are good for two people but there is enough bisque leftover for one more bowl, so buy 3 lobster tails for 3 servings.
-
Lobster Bisque Lobster Bisque
I have been searching for a good lobster bisque recipe ever since having the most amazing lobster bisque at a local restaurant. After hours of searching, I finally decided to use a bunch of different recipes to create my own. I didn't know what to expect, but it turned out very good.
-
Lobster Bisque Lobster Bisque
You can use Lobster or substitute with Crab. The cream sherry makes all the difference. This is better than any I have had in a restaurant.
-
-
From Scratch Lobster Bisque From Scratch Lobster Bisque
This is a nice and rich lobster bisque.
-
Crab Bisque Crab Bisque
My daughter originally asked me to make Lobster Bisque...not wanting to pay for lobster, just to go into a soup, I decided to make Crab Bisque using imitation crab meat.
-
California Farm Lobster Bisque and Lobster Salad California Farm Lobster Bisque and Lobster Salad
One small lobster tail, four ounces, makes a delicious gourmet lobster bisque soup and lobster salad for two.After boiling, you save the lobster tail shell in a freezer bag with other seafood shells to make future seafood bisque.#CA2025
-
Seafood Bisque Seafood Bisque
Simple and deliciously rich recipe! The seafood aroma is a defining characteristic of this bisque.
Michel Rivas -
Mike's Lobster Crab Bisque Mike's Lobster Crab Bisque
Trust me when I say - a half cup of this super rich, crazy decadent seafood bisque is all you'll need to serve your guests as an early hot appetizer.At their first bite - they'll be in heaven. At their second - they'll finally believe in some form of a higher power. By third bite, they'll literally be dry heaving. Yup. That's how rich this creamy seafood bisque is. Anyway, enjoy! Oh, and happy heaving! Great work students!
-
Crayfish Bisque-Style Soup Crayfish Bisque-Style Soup
“What, are you throwing away those shells!?” The shells and heads filled with tomalley can be made into a delicious bisque-style soup!Origin of this recipeThe American crayfish, seen throughout Japan, was introduced as food for bullfrogs in the early Showa era and has since spread as an invasive species, negatively impacting native rare plants and animals. However, in its native land, it is considered a delicacy! If caught in clean water, give it a try. *Be sure to cook thoroughly.
Translated from Cookpad Japan -
California Farm Seafood Bisque Soup California Farm Seafood Bisque Soup
This is the most cooking fun you will ever have with leftover lobster shells, crab shells, shrimp or prawn heads, tails and shells, or an inexpensive can of shrimp and a can of tuna. Once you have eaten and served this elegant soup, and liked it, you can use frozen shrimp and a piece of frozen white fish. You can use turmeric and dried sweet paprika powder instead of saffron to give your shrimp bisque the special color you want. -
Vegetable Bisque Vegetable Bisque
Made this with leftovers on a whim. We are very critical eaters and thought it was so delicious we should post it. Vegetables can be swapped to use leftovers but definitely recommend the garnish but can be done without. Trust me and try it
More Recipes
Comments (4)