oy sauce then add the lobster bisque and cream cheese.
Cook
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
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.
in, stirring constantly.
Add lobster base(I use \"Better Than
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
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.
Wash lobster tails.
Parboil lobster tails by dropping in boiling
he bisque begins to simmer, about 15 minutes. Stir in the lobster
o a boil to cover lobster tails; add 1 tsp. salt
In a large steam kettle, bring milk and half and half to 160\u00b0. Add lobster base, paprika, salt, white pepper and sherry.
Stir well.
Add roux and stir well.
Cook 8 to 10 minutes at 180\u00b0. Drain through china cap and add lobster meat (steamed 2 minutes) at the end.
Yields 5 gallons.
Place fish in greased Pyrex dish and cover with crabmeat.
Add the bisque.
Mix crumbled crackers with margarine. Pour over fish and crabmeat.
Bake at 400\u00b0 for 15 minutes.
Lower oven to 350\u00b0 and bake 15 minutes more.
Serves 4 to 5.
Finely chop the shrimp or lobster meat and marinate 30 minutes