oy sauce then add the lobster bisque and cream cheese.
Cook
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
hold of a few lobster bodies, swing past a good
eat from the cooked lobster shells. Keep lobster shells and cut them
ver, about 8 minutes. Remove lobster pieces as they finish cooking
Coarsely chop lobster meat. In a heavy kettle (
f olive oil to saute lobster tails in shells over medium
in, stirring constantly.
Add lobster base(I use \"Better Than
oil in a saucepan. Add lobster tail and cook until shell
Bring lobster bisque, garlic, parsley, basil and 1/2 the lemon zest to a boil. Add mussels, cover and cook for 4-5 mins, until mussels have opened. Discard any closed mussels.
Divide mussels and sauce between 4 serving bowls. Sprinkle with remaining lemon zest. Garnish with basil leaves and serve with toasted ciabatta.
Stock: Cook stock until water is reduced to approximately 2 cups.
Strain stock and discard shells etc.
Bisque: Warm stock and add two cans evaporated milk, butter, S& P.
Gently heat until hot but not boiling.
Add cooked lobster and warm through gently.
Serve w/ common crackers or oyster crackers.
Remove lobster meat from shell; coarsely chop
Melt butter in a large pot over medium heat. Add onion; cook and stir until tender, about 10 minutes. Add flour; stir until combined and cooked, 1 to 2 minutes. Pour in milk; cook and stir until thickened, about 5 minutes. Add heavy cream and lobster, stirring constantly, until bisque re-thickens, about 5 minutes.
Stir cooking sherry, paprika, and Cajun seasoning into bisque. Cook until flavors combine, 2 to 4 minutes. Season with salt and black pepper.
nto an ice bath. Crack lobster shells and remove meat. Set
Melt butter; saute onion.
Stir in flour and paste.
(Wondra flour best.)
Have broth ready, on low flame.
Stir until thick (not lumpy).
Stir in fish; simmer 10 minutes.
Stir in milk and cream.
Season with salt, cayenne and wine.
(Never let it bubbly boil.)
Place vegetable stock, water, and lobster base in a large stockpot; bring to a boil. Stir in potatoes; boil until tender, about 15 minutes. Drain potatoes, reserving stock.
Melt butter in the stockpot over medium heat. Add onions and tarragon; cook and stir until onions are translucent, about 5 minutes. Add arrowroot; stir until thoroughly combined. Pour reserved stock back into the stockpot. Stir in half-and-half and bring bisque to a boil. Return potatoes to the stockpot; lower heat and simmer until heated through, about 5 minutes.
he bisque begins to simmer, about 15 minutes. Stir in the lobster
Wash lobster tails.
Parboil lobster tails by dropping in boiling
o a boil to cover lobster tails; add 1 tsp. salt
little. This is the best size for me, I like