Lobster Bisque   

Preparation Time: Approx. 90 minutes Servings: About 1/2 gallon or 8 servings.

Note: A bisque is a shellfish based cream soup. A bisque differs from a chowder

or a stew in that a bisque is smooth and usually strained where-as a chowder contains

diced vegetables and chunks of meat or seafood. I must admit however, that at

the Venus, we add an extra amount of lobster meat to our lobster bisque.

Generally a bisque is made from a highly reduced stock and is very rich in flavor.

All cream soups are ruined with boiling so take special care while reheating.

Ingredients - Amount

Live Lobster Culls Lobster - About 1 and 3/4 Lbs..

Butter - 1/4 Lbs..

All Purpose Flour - 3/4 cup.

Chopped Onions - 1/3 Cup.

Tomato Paste - 3/4 Cup.

Lemon Juice - 1 Tablespoon.

Chicken Bouillon - 2 Cubes.

Peppercorns - 8 Each.

Celery - 3 Stalks.

Salt - 2 Teaspoons.

Sugar - 1 Tablespoon.

White Pepper - 1 Teaspoon.

Lea & Perrins Sauce- 1 Teaspoon.

A1 Steak Sauce - 1 Tablespoon.

Light cream - 1 Pint.

Directions

In a large stock pot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring to boil. Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 12 minutes. Remove the lobster from the broth and allow it to sit and cool. Allow the stock to continue to simmer uncovered. When the lobster has cooled enough to allow handling, shell it , taking special care to save all the juices and return them to the stock. Place the lobster meat on the side for later use. Return all the shells and unusable products to the lobster stock and reduce by half and hold hot. In a separate stock pot, melt the butter then add the flour to the butter and cook over a medium heat for about a minute while continually whisking. Add the tomato paste and cook for an additional minute. Add the lobster stock, through a strainer, a cup at a time while whisking constantly. When the sauce is smooth and at the consistency of a gravy reduce heat. Add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for 10 minutes while stirring occaisionaly. Slowly add the cold light cream while stirring continually and bring the soup back to temperature. Adjust the seasoning. Chop or cut reserved lobster meat into desired size and add to soup. Serve at once.

Lobster Pesto

4-6 oz. cooked lobster meat.

3 tbs. pesto sauce.

½ tsp. butter.

¼ cup white wine.

1/8 cup clam juice.

2tbs. parmesan cheese.

Pinch salt, pepper, parsley.

Preparation: In a medium sauté pan, add pesto sauce, butter and let simmer.

 Add wine and clam juice. Bring to a high heat. Simmer. Add spices,

lobster meat, and cheese to taste.


 

Lobster Puthanesca

2 tbs. chopped garlic.

4-6 oz. cooked lobster meat.

1/8 cup capers.

1/8 cup calamata olives.

1/8 cup anchovy paste or

3 anchovy filets.

1/8 cup white wine.

¼ cup clam juice.

2 ½ cups marinara sauce.

Pinch salt, pepper, garlic powder, basil and parsley.

2 tbs. parmesan cheese.

1/8 cup olive oil.

Preparation: In a medium sauté pan put capers, olives, anchovy

paste or filets, olive oil, garlic and let simmer. Then add wine, clam juice,

spices and marinara sauce. Bring to a boil. Add lobster meat and cheese.

Lobster Tail Quesadilla

4-6 oz. chopped lobster meat (cooked).

¼ cup diced red, green, yellow orange peppers.

¼ cup diced red onion .

2 flour or corn tortilla shells – 8-12 inches.

¼ cup Monterey jack and hot pepper jack cheese.

Pinch salt, pepper, Cajun spice, curry spice, and basil.

2 tsp. Tabasco sauce.

Preparation: Brown tortilla shells. On top of one, place lobster meat, peppers onion and cheese. In a small mixing bowl, add spices and Tabasco sauce. Mix with spoon, pour over 2nd tortilla shell. Combine two together. Bake at 350 degrees in oven for 3 to 6 minutes. Cut in 4; serve.