The lobster bisque feast

Any true seafood lover would agree that lobster bisque is a very delicious and extravagant dish. Ever wondered what ingredients it takes to make this gourmet dish? Want a unique recipe to indulge your and your family's taste buds in? If you are a real lobster lover learning a recipe for lobster bisque is a must for you.
A lobster trap lures a lobster in. The more he pushes forward to get at the bait, the less able he is to back out. A lobster trap is a forward-only device. The lobster thinks he will get the bait. In fact, the trap gets him. It doesn't kill him. It immobilizes him. Then the person who set the trap comes back, hauls the trap out of the water, and extracts the lobster. Like any good lobster trap, the lobster is caught, removed, and consumed. Then the lobsterman replaces the bait. To get a nice, fresh lobster, you have to replace the bait. Get your bait and lobster traps ready to catch some fine lobsters for your lobster bisque.
Lobster bisque is very refined and it is a good choice; the list of ingredients is a little long and some recipes take time and require a little knowledge in cooking to do it. French lobster bisque ingredients for 4 to 6 persons include: 1 big lobster tail (around 14 oz] / 90 gr [3 oz] butter / 1 big onion / 1 big carrot / 1 celery stalk / 1 cup dry white wine/1 cup cognac / a few blades of fresh parsley / 1 blade dried thyme / 2 bay leaves / 1 tsp tomato concentrate / 2 tomatoes / 1 liter [34 fl oz]fish stock / 2 tsp. cornstarch / s cup sour cream / oregano and paprika / salt and pepper. You'll need to prepare the vegetables first: peal and mince the onion; peal and slice the carrot, clean and cut the celery into pieces. Peal and seed the tomatoes; then cut them in small pieces. Cut the lobster shell with scissors and take the flesh out; cube it and reserve in the fridge. Heat the butter in a casserole, add the onion, carrot and celery; cook for 20 minutes on gentle flame, vegetables must soften but not get brown. Flame the cognac and pour it on vegetables; add white wine and the lobster shell. Boil this mixture until it has reduced to half volume. Add parsley, thyme, bay leaves, tomatoes and concentrate then fish stock. Simmer for 45 minutes and stirring frequently. Take the shell out and blend in a mixer in order to get a very thin soup. Pour the soup in a clean saucepan. Mix cornstarch to the cream and incorporate it to the soup. Turn on a medium heat for another 5 minutes.
Add lobster flesh and adjust seasoning. Gently cook for 10 minutes, which will cook the flesh. Blend again; top with oregano chopped leaves and spread a little paprika. You can choose to leave the lobster flesh not blended so that you will really taste the lobster; but real lobster bisque blends it. There are simpler lobster bisque recipes so that you don't have to be too advanced in cooking to make it. Ingredients: 1/4 cup chopped onion; 2 T. margarine; 1 1/2 cups milk; 1- 8 oz. Philadelphia cream cheese, cubed; 1 1/2 cups cubed cooked lobster; 2 T. sherry; 1/4 tsp. salt. Cook onion in margarine until tender. Add milk and cream cheese. Cook stirring occasionally, until cheese is melted. Add remaining ingredients; heat. The recipe serves 4.
Or try this delicious lobster bisque recipe. 1 to 2 cups cooked lobster meat; about 1 small lobster; 1/3 cup dry sherry; 1/4 cup butter; 3 tablespoons flour; 3 cups milk; 1 teaspoon steak sauce; salt and pepper to taste; seasoned salt to taste. In a small bowl, combine lobster and sherry; set aside. In a medium saucepan over low heat, melt butter. Blend in flour and cook, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until mixture is thickened; stir in steak sauce and salt, pepper, and seasoned salt to taste. Add lobster and sherry; cover and simmer lobster bisque for 5 to 10 minutes, stirring occasionally. Makes 4 cups of lobster bisque. Yum-yum!
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