Lobster Bisque Recipes Emeril

Shrimp Bisque

Prep: 15min

Total: 45min

Yield: Yield:

Servings:

Nutrition Facts :

Ingredients:

  • FOR THE SHRIMP STOCK: (makes about 3 quarts)
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium-size lemon, halved
  • 4 quarts water
  • Shrimp shells from 3 pounds medium-size shrimp (reserved)
  • 1/2 teaspoon black peppercorns
  • 5 sprigs fresh thyme
  • 4 bay leaves
  • 6 cloves garlic, peeled
  • FOR THE BISQUE:
  • 1 tablespoon olive oil
  • 2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 1/2 teaspoons salt
  • 3/4 teaspoon cayenne (or to taste)
  • 1 teaspoon chopped fresh oregano leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh basil leaves
  • 2 teaspoons chopped fresh tarragon leaves
  • 2 bay leaves
  • 3 tablespoons tomato paste
  • 1 cup brandy
  • 3 quarts shrimp stock
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1/4 cup bleached all-purpose flour
  • 1/2 cup heavy cream
  • 3 pounds medium-size shrimp, peeled, deveined, and chopped (shells reserved for stock)
  • 1/2 cup chopped green onions or scallions (green part only)
  • 1/2 cup chopped fresh parsley leaves

FOR THE SHRIMP STOCK: (makes about 3 quarts)

1 tablespoon olive oil
1 cup chopped yellow onions
1 cup chopped celery
1 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium-size lemon, halved
4 quarts water
Shrimp shells from 3 pounds medium-size shrimp (reserved)
1/2 teaspoon black peppercorns
5 sprigs fresh thyme
4 bay leaves
6 cloves garlic, peeled

FOR THE BISQUE:

1 tablespoon olive oil
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped carrots
2 1/2 teaspoons salt
3/4 teaspoon cayenne (or to taste)
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh basil leaves
2 teaspoons chopped fresh tarragon leaves
2 bay leaves
3 tablespoons tomato paste
1 cup brandy
3 quarts shrimp stock
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/4 cup bleached all-purpose flour
1/2 cup heavy cream
3 pounds medium-size shrimp, peeled, deveined, and chopped (shells reserved for stock)
1/2 cup chopped green onions or scallions (green part only)
1/2 cup chopped fresh parsley leaves

Shrimp-and-Corn Bisque

Emeril Lagasse, star of Food Network’s The Essence of Emeril, uses a rich, homemade shrimp stock here, which makes all the difference in this creamy, corn-flecked shrimp soup. Warming Soup Recipes

Prep:

Total: 2

Yield: 8 to 10

Servings:

Nutrition Facts :

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 3 pounds large shrimp (—shelled and deveined, shells reserved)
  • 3 carrots (cut into 1/2-inch dice)
  • 3 celery ribs (cut into 1/2-inch dice)
  • 3 onions (cut into 1/4-inch dice)
  • Kosher salt and freshly ground pepper
  • 1 cup brandy
  • ¼ cup tomato paste
  • 6 whole black peppercorns
  • 4 tarragon sprigs (plus 2 tablespoons chopped leaves)
  • 4 thyme sprigs
  • 3 garlic cloves (smashed)
  • 2 bay leaves
  • 10 cups water
  • 1 stick unsalted butter
  • ½ cup all-purpose flour
  • 4 cups corn kernels (from 6 ears)
  • 1 cup heavy cream

Instruction:

  1. In a large soup pot, heat the oil. Add the reserved shrimp shells and cook over moderately high heat until they turn pink, about 4 minutes. Add the carrots, celery and one-third of the onions; season with salt and pepper and cook until tender, about 5 minutes. Slowly add the brandy and cook until it has reduced to 2 tablespoons, about 4 minutes. Stir in the tomato paste and cook until the vegetables are well-coated, about 2 minutes. Add the peppercorns, tarragon sprigs, thyme, garlic, bay leaves and water and bring to a simmer. Cook until the shrimp broth is very flavorful and has reduced to 8 cups, about 45 minutes. Strain the shrimp broth into a large bowl and discard the solids.
  2. Wipe out the soup pot. Add the butter and melt over moderate heat. Stir in the flour and cook, stirring, for 3 minutes. Add the remaining onions and the corn and cook until softened, about 5 minutes. Slowly whisk in the reserved broth. Bring to a simmer and cook over moderately low heat for 15 minutes. Raise the heat to moderate. Add the shrimp and cook until white throughout, about 3 minutes. Stir in the cream and season the soup with salt and pepper. Ladle the soup into bowls, sprinkle with the chopped tarragon and serve.

Easy Lobster Bisque Recipe

If you are a seafood lover or have a soft spot for lobster in particular, then this easy lobster bisque is an absolutely perfect recipe to make.

Prep: 5min

Total: 35min

Yield: 4

Servings: 0 g

Nutrition Facts : calories 416 calories, Carbohydrate 20 g carbohydrates, Cholesterol 170 mg cholesterol, Fat 25 g fat, Fiber 3 g fiber, Protein 18 g protein, Saturated Fat 15 g saturated fat, servingSize 0 g, Sodium 906 mg , Sugar 6 g , Trans Fat 0 g

Ingredients:

  • 4 tablespoons butter, divided
  • 1 teaspoon ground cayenne pepper or Cajun seasoning
  • 2 fresh lobsters, butterflied and thawed (or 10 ounces lobster meat, thawed)
  • 2 stalks celery, diced
  • 1 large carrot, peeled and diced
  • 1/2 yellow onion, diced
  • 4 to 5 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup dry white wine, such as sauvignon blanc
  • 2 cups fish or lobster stock
  • 3 to 4 sprigs fresh tarragon
  • 3 to 4 sprigs fresh thyme
  • 2 large bay leaves
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/2 cup heavy whipping cream

Instruction:

  1. Melt 2 tablespoons of butter in a small bowl, and combine with ground cayenne.
  2. Brush the seasoned butter onto the lobster meat.
  3. In a large pot or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat. Once melted, add the butterflied lobster. Sauté each side, flipping regularly, until the shell is bright red and the meat is opaque white, about 4 minutes. Do not allow the shells to burn.
  4. Remove from the pot, and separate the meat from the shells. Reserve.
  5. Add the celery, carrot, and onion to the pot, and cook in the remaining lobster juices. Cook until softened slightly, about 3 to 4 minutes. Add the garlic, and cook until fragrant, about 1 minute.
  6. Add the flour, and combine into the mirepoix. Once fully combined, add the tomato paste, and stir into the vegetables. As the vegetables begin to stick to the bottom of the pot, add the wine to deglaze. Bring to a simmer, and reduce the liquid by half, about 8 to 10 minutes.
  7. Once the wine has reduced, add the stock, tarragon, thyme, bay leaves, and a pinch of salt and pepper. Add the reserved lobster shells, if using, and bring to a simmer. Turn the heat to medium-low, and cook until thickened slightly and flavors are combined, about 10 to 15 minutes.
  8. Remove the pot from the heat, and remove the lobster shells and fresh herbs. Carefully blend the soup using an immersion blender, or allow the soup to cool and blend in a blender. Once soup is blended, return to medium heat.
  9. Combine the cornstarch and water in a small bowl. Add the slurry to the bisque, and stir to thicken. Once thickened, add the heavy whipping cream, and stir until warmed through. Add the reserved lobster, and stir to warm through.
  10. To serve, top with chopped parsley.

Corn and Crab Bisque

Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!

Prep: 15min

Total: 45min

Yield: 8 servings

Servings:

Nutrition Facts : calories 218.7 calories, Carbohydrate 20.4 g, Cholesterol 58.8 mg, Fat 9.6 g, Fiber 2.4 g, Protein 14.4 g, Saturated Fat 5.1 g, servingSize None, Sodium 993.2 mg, Sugar 4.5 g, Trans Fat None, unSaturated Fat None

Ingredients:

  • ¼ cup butter
  • ¾ cup onion, chopped
  • 3 (14 ounce) cans chicken broth
  • 3 cloves garlic
  • 2 bay leaves
  • ½ teaspoon cayenne pepper
  • 1 teaspoon Cajun seasoning
  • salt and pepper to taste
  • 4 ears corn, kernels cut from cob
  • ½ cup half-and-half
  • 3 tablespoons all-purpose flour
  • ½ cup milk
  • 16 ounces fresh lump crabmeat

Instruction:

  1. Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
  2. Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
  3. In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
  4. Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Prep:

Total:

Yield:

Servings:

Nutrition Facts :

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