Recipe For Lobster Bisque Ingredients
14 ounces of raw lobster tail (You can experiment with various types of lobster of you wish)
1/3 cup of butter
1 chopped onion
7 chopped green onions
1 chopped carrot
4 cups of fish stock
1 bay leaf
4 sprigs of fresh parsley
2 ½ cups of water
4 whole black peppercorns
1/3 cup of all purpose flour
1 ¾ cup of tomato puree
½ cup of heavy cream
1 tablespoon of sherry
1 pinch of ground nutmeg
2 teaspoons of fresh, chopped tarragon
Recipe For Lobster Bisque Instructions
First, cut the lobster tail in half length-wise. If the lobster is frozen then you'll have to let the lobster thaw before you cook it which can take up to 24. If you want to thaw the lobster faster, then you have to put it in a plastic bag and immerse it in water.
Then, melt half of the butter in a large pan on low to medium heat. Next, add the onion and green onion into the pan, and cook for approximately 5 minutes or until the mixture is soft, but not colored. After that, add the chopped carrot and cook for about 2 minutes. Then, toss in the lobster, fish stock, fresh parsley bay leaf, black peppercorns and water. Once the mixture begins to boil, bring the heat down and simmer for around 20 minutes, skimming the surface every so often.
Now, remove the lobster and allow it to cool slightly. Remove the lobster meat from the shell and set it aside. Crush the empty shell and return the pieces of shell into the pan. Simmer again for 40 minutes. Next, strain the stock two times through a sieve lined with 2 layers of cheesecloth or damp muslin. Cut some thin slices of lobster meat to use as garnish and set aside. Put the remaining meat into a blender with a little bit of the strained stock. Blend the contents until smooth.
After that, mix the flour and remaining butter. Combine this with the pureed lobster, tomato puree, heavy cream, sherry, and nutmeg in the pot. Make sure you mix well. Then, add the remaining stock and tarragon and cook on high heat.When the soup boils and its consistency is thick, reduce the heat and simmer for five minutes. Now, the lobster bisque soup is ready to be served with the lobster set aside for garnishing.
14 ounces of raw lobster tail (You can experiment with various types of lobster of you wish)
1/3 cup of butter
1 chopped onion
7 chopped green onions
1 chopped carrot
4 cups of fish stock
1 bay leaf
4 sprigs of fresh parsley
2 ½ cups of water
4 whole black peppercorns
1/3 cup of all purpose flour
1 ¾ cup of tomato puree
½ cup of heavy cream
1 tablespoon of sherry
1 pinch of ground nutmeg
2 teaspoons of fresh, chopped tarragon
Recipe For Lobster Bisque Instructions
First, cut the lobster tail in half length-wise. If the lobster is frozen then you'll have to let the lobster thaw before you cook it which can take up to 24. If you want to thaw the lobster faster, then you have to put it in a plastic bag and immerse it in water.
Then, melt half of the butter in a large pan on low to medium heat. Next, add the onion and green onion into the pan, and cook for approximately 5 minutes or until the mixture is soft, but not colored. After that, add the chopped carrot and cook for about 2 minutes. Then, toss in the lobster, fish stock, fresh parsley bay leaf, black peppercorns and water. Once the mixture begins to boil, bring the heat down and simmer for around 20 minutes, skimming the surface every so often.
Now, remove the lobster and allow it to cool slightly. Remove the lobster meat from the shell and set it aside. Crush the empty shell and return the pieces of shell into the pan. Simmer again for 40 minutes. Next, strain the stock two times through a sieve lined with 2 layers of cheesecloth or damp muslin. Cut some thin slices of lobster meat to use as garnish and set aside. Put the remaining meat into a blender with a little bit of the strained stock. Blend the contents until smooth.
After that, mix the flour and remaining butter. Combine this with the pureed lobster, tomato puree, heavy cream, sherry, and nutmeg in the pot. Make sure you mix well. Then, add the remaining stock and tarragon and cook on high heat.When the soup boils and its consistency is thick, reduce the heat and simmer for five minutes. Now, the lobster bisque soup is ready to be served with the lobster set aside for garnishing.
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