Lobster Bisque
Lobster Bisque
Lobster Bisque > Cooking Light Version
Lobster Bisque Elegante
Lobster Bisque
Settlement Lobster Bisque

Lobster Bisque

Serving Size: 4
Categories: Soups And Stews

1 (1-1/4-pou lobster ; cooked
1/4 cups water
1 (8-ounce) clam juice
2 whole cloves
1 bay leaf
2 teaspoons margarine
Vegetable cooking spray
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup all-purpose flour
2 cups 2% low-fat milk
1 tablespoon tomato paste
1/4 teaspoon salt
1 dash ground red pepper
1 tablespoon dry sherry
2 tablespoon chopped celery leaves ; optional

Remove the meat from cooked lobster tail and claws; chop meat, and set
aside
Place lobster shell in a large zip-top heavy-duty plastic bag. Coarsely
crush the shell, using a meat mallet or rolling pin. Place crushed shell
in
a large saucepan; add water and next 3 ingredients. Partially cover, and
cook over medium-low heat 30 minutes. Strain shell mixture through a
sieve,
reserving stock. Discard shell pieces, cloves, and bay leaf.Melt margarine
in a large saucepan coated with cooking spray over medium heat. Add onion
and celery; saute 3 minutes. Sprinkle onion mixture with flour; stir well,
and cook 1 minute, stirring constantly. Gradually add the reserved lobster
stock, milk, tomato paste, salt, and red pepper; cook over medium heat 8
minutes or until thickened, stirring constantly. Stir in chopped lobster
meat, and cook an additional minute, stirring constantly. Remove from
heat,
and stir in sherry. Garnish with chopped celery leaves, if desired.

(serving size: 1 cup)
Source: "Cooking Light
Yield: "4 cups"

Per Serving (excluding unknown items): 288 Calories; 6g Fat (20.2%
calories
from fat); 33g Protein; 24g Carbohydrate; 2g Dietary Fiber; 144mg
Cholesterol; 962mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat;
1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.Serving


NOTES : Making a
quick stock from a lobster shell gives this soup its great taste. Nutr.



Lobster Bisque

Serving Size: 4
Categories: Soup/stew, Seafoods

1/2 pound Lobster ; cleaned
5 tablespoon Melted butter
1/4 cup Diced carrots
1 small Chopped onion
1/2 Bay leaf
Pinch of thyme
2 Sprigs parsley
3 tablespoon Cognac
1/3 cup White wine
1/2 cup Fish or chicken broth
1/4 cup Flour
3 cups Boiling milk
3 tablespoon Cream
Red food coloring ; optional

Crack lobster claws and cut body and tail into four or five pieces. Saute
diced carrots and onion with 2 tablespoons butter for 5 minutes. Add bay
leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5
minutes. Add 2 tablespoons cognac and ignite. Add white wine and broth.
Simmer 20 minutes. Remove meat from lobster, reserving shells and broth.
Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring
constantly for 2 minutes. Add 3 cups boiling milk all at once and whisk
until smooth. Crush lobster shells and add to sauce. Add reserve broth
with
vegetables and simmer, covered, 1 hour. Strain through a sieve. Heat to
boiling and add 3 tablespoons cream. You can add a few drops of red food
coloring to give it that lovely pink color, if you wish. Add the lobster,
before serving, plus remaining cognac. :

Philip Schulz : Prodigy Service Guest Chef From: Guest Chef (
From: Steve Zielinski

Per Serving (excluding unknown items): 1710 Calories; 161g Fat (86.8%
calories from fat); 39g Protein; 16g Carbohydrate; 1g Dietary Fiber; 629mg
Cholesterol; 1746mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat;
1/2 Vegetable; 32 Fat.





Lobster Bisque > Cooking Light Version


Serving Size: 4
Categories: Soup/stew, Seafoods

1 Lobster ; cooked
1/4 cup Water
8 ounces Bottle of clam juice
2 Whole cloves
1 Bay leaf
2 teaspoons Margarine
Vegetable cooking spray
1/4 cup Finely chopped onion
1/4 cup Finely chopped celery
1/4 cup All-purpose flour
2 cups 2% low-fat milk
1 tablespoon Tomato paste
1/4 teaspoon Salt
1 d Ground red pepper
1 tablespoon Dry sherry
2 tablespoon Chopped celery leaves

Remove the meat from cooked lobster tail and claws; chop meat, and set
aside. Place lobster shell in a large zip-top heavy-duty plastic bag.
Coarsely crush the shell, using a meat mallet or rolling pin. Place
crushed
shell in a large saucepan; add water and next 3 ingredients. Partially
cover, and cook over medium-low heat 30 minutes. Strain shell mixture
through a sieve, reserving stock. Discard shell pieces, cloves, and bay
leaf. Melt margarine in a large saucepan coated with cooking spray over
medium heat. Add onion and celery; saute 3 minutes. Sprinkle onion mixture
with flour; stir well, and cook 1 minute, stirring constantly. Gradually
add the reserved lobster stock, milk, tomato paste, salt, and red pepper;
cook over medium heat 8 minutes or until thickened, stirring constantly.
Stir in chopped lobster meat, and cook an additional minute, stirring
constantly. Remove from heat, and stir in sherry.

Cooking Light,
From:
Per Serving (excluding unknown items): 231 Calories; 6g Fat (21.9%
calories
from fat); 15g Protein; 31g Carbohydrate; 5g Dietary Fiber; 45mg
Cholesterol
992mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable;
1/2 Non-Fat Milk; 1 Fat.



Lobster Bisque Elegante

Serving Size: 8
Categories: Soup/stew, Seafoods

4 Frozen rock lobster tails -weighing abt 8 ounces ea
3 cups Water
1 tablespoon Chicken seasoned stock base
1 tablespoon Onion flakes
6 Coriander seeds
1 Bay leaf
1 tablespoon Vegetable flakes
3 Peppercorns
5 tablespoon Butter
5 tablespoon Flour
1 teaspoon Bon Appetit seasoning
1 teaspoon Salt
3 cups Milk
1 cup Cream ; light

Bring enough water to a boil to cover lobster tails; add 1 tsp salt to
each 1 quart of water. Drop frozen lobster tails into water and boil 11
minutes (or 3 minutes plus the weight of the largest lobster tail) Remove
meat from lobster shells and dice. Set aside. Crush shells and put in
saucepan. Add the 3 cups water, seasoned stock base, onion flakes,
coriander seed, bay leaf, vegetable flakes and peppercorns. Simmer 30
minutes; strain. Melt butter; stir in flour, bon appetit and salt. Cook
until bubbly. Remove from heat and add milk. Simmer over low heat,
stirring
constantly, until thickened. Stir in lobster stock, lobster meat and
cream.
Do not allow it to boil. Serve piping hot.

Source: Spices of the World Cookbook by McCormick
Shared by: Sharon Stevens Fidonet HOME_COOKING echo
From: Steve Zielinski

Per Serving (excluding unknown items): 862 Calories; 62g Fat (63.9%
calories
from fat); 12g Protein; 67g Carbohydrate; 2g Dietary Fiber; 168mg
Cholesterol; 900mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Non-Fat Milk;
12
Fat.








Lobster Bisque

Serving Size: 1
Categories: Seafoods

- G. Granaroli XBRG76A
4 pounds Lobster
2 tablespoon Olive oil
4 tablespoon Butter
1/2 cup Finely chopped onion
1/2 cup Finely chopped carrot
1/2 cup Finely chopped celery
1/2 teaspoon Dried thyme
1 Bay leaf
3 Cloves finely chopped garlic
2 cups Plain tomato sauce- ; canned-is fine
1 cup Dry white wine
4 cups Chicken broth
2 tablespoon Tomato paste
A dash of hot sauce
2 cups Heavy cream
1/4 cup 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.

Per Serving (excluding unknown items): 11046 Calories; 999g Fat (82.6%
calories from fat); 386g Protein; 88g Carbohydrate; 13g Dietary Fiber;
3371mg Cholesterol; 14491mg Sodium. Exchanges: 0 Grain(Starch); 49 Lean
Meat; 11 1/2 Vegetable; 1 1/2 Non-Fat Milk; 195 Fat.



Settlement Lobster Bisque


Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Soup/stew, Seafoods


2 pounds Boiled lobster
2 cups Cold water or chicken broth
3 tablespoon Butter
3 tablespoon Flour
1/2 teaspoon Salt
1 pinch Cayenne
2 cups Milk
1 cup Cream ; scalded

Remove the meat from lobster shell. Dice body meat. Chop claw and tail
meat fine. Add water or broth to body bones and tough ends of claws, cut
in
pieces; bring slowly to boiling point and cook 20 minutes. Drain, reserve
liquid. Heat butter, add flour and seasoning, and gradually the liquid.
Scald milk and stir in gradually. Add lobster meat and cook slowly for 5
minutes, add cream and serve at once.

From: From: Jim Weller

Per Serving (excluding unknown items): 687 Calories; 49g Fat (64.3%
calories
from fat); 10g Protein; 52g Carbohydrate; 2g Dietary Fiber; 135mg
Cholesterol; 1043mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Non-Fat Milk;
9
1/2 Fat.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/