Creamy Lobster Bisque Soup Easy Recipe! Diethood


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Step 1. 1. In a medium sized pan over medium heat melt the butter. Add in shallot and onion and sweat until translucent and aromatic. Add in garlic and cook for another minute. Transfer into the bottom of the crock pot. 2. Add spices, broth and tomatoes to the crock pot.


Creamy Lobster Bisque Soup Easy Recipe! Diethood

Add the shallot mixture to the base of a 5 quart or larger slow cooker. Add the seafood stock, diced tomatoes, tomato paste, Old Bay seasoning, salt, pepper and red pepper flakes to the slow cooker. In a small bowl, whisk together the heavy whipping cream, white whine and all-purpose flour until there are no lumps.


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In a small saucepan, melt your butter over medium heat, and add the flour. Whisk the roux mixture until a thick paste forms, about 3-5 minutes, or until the flour loses it's raw smell. Add the roux to the bisque, and continue stirring and simmer bisque over medium-low heat until bisque thickens to desired consistency.


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Bring large pot of water to boil. Add lobster tails to water, and boil until cooked through and bright red, approximately 5 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid, saving as much loose lobster meat with the liquid as possible. Cool lobster tails by running under cool water.


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Lobster Bisque: In a large dutch oven or pot, melt the butter over medium heat. Add the onion, carrot and celery, and saute for 8-10 minutes, until softened. Stir in minced garlic, tomato paste, herbs de Provence (or Italian seasoning), the remaining 1/2 teaspoon of salt, and pepper. Cook for 1-2 minutes.


Creamy Lobster Bisque Soup Easy Recipe! Diethood

Remove lobster tails from the soup and let cool slightly. While the lobster is cooling add the cream to the soup and stir. With a sharp knife cut each lobster tail in half long-ways and remove the lobster flesh from the shells. Discard shells and roughly chop lobster meat then add the meat back into the soup.


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Add the lobster shells and reserved liquid. Cook for 6 minutes and add tomato paste and cayenne pepper, cook another 4 minutes. Add the sherry (ignite or cook for alcohol to evaporate), seafood stock or clam juice and 1 cup of reserved lobster-steaming liquid. Bring to a simmer, cover pan and cook for 1 hour.


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Add shallot and garlic mixture to a 4-quart or larger slow cooker. Add the tomatoes, chicken broth, Old Bay Seasoning, dill, parsley, pepper, and paprika. With a sharp knife cut off the fan part of the very end of the lobsters and add those to the slow cooker. Stir, cover, and cook on low for 6 hours or 3 hours on high.


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Lobster Bisque: Put minced shallots and garlic in a microwave safe bowl and microwave on High for 2 to 3 minutes or until the shallots wilt. Add the shallot and garlic mixture to a 4-quart crockpot. Add the tomatoes, chicken broth, Old Bay seasoning, dill, parsley, pepper, and paprika to the crockpot. Add in the mirepoix.


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Prepare the lobster stock by melting the butter in a dutch oven over medium heat. Add the shells and cook for 10 minutes, stirring often. 3 tablespoons salted butter, Shells from 2 lobsters. Pour in the sherry and cook for 2 minutes until the sherry is almost completely evaporated.


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With a sharp knife cut off the fan part of the very end of the lobsters and add those to the slow cooker. Stir, cover and cook on LOW for 6 hours or on HIGH for 3 hours. Remove the lobster tail ends and discard. Using a blender or immersion blender puree the soup mixture to your desired chunkiness.


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Bisque. Melt and stir: In a large pot, add the butter and melt over medium heat. Add the diced shallot, carrots, and celery. Continue to stir and cook until soft for about 8 minutes. Stir in the garlic, fresh thyme, and tomato paste, and cook for 1 minute. Sprinkle in the flour and cook for an additional minute.


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Melt 2 tablespoons butter in a large saucepan. Add shells and ยผ cup onion and cook over medium heat until fragrant and lightly browned. Add chicken broth and simmer for 10 minutes, covered. Strain, discard shells, and set the lobster broth aside. Melt remaining butter over medium heat.


Lobster Bisque is a creamy soup made with lobster meat.

Use an immersible blender to blend into a chowdery broth. Add lobster tails. Cover and cook on high for 30-45 minutes, or until lobster tails have turned pink and the meat is fork tender. Remove lobster tails from crockpot. Stir in heavy cream. Ladle into dishes, and serve with lemon slices and lobster meat.


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Remove lobster meat and place in the fridge with the crab meat for later. Heat a deep skillet over medium high heat and add olive oil. Once hot add the lobster shell, salt, and pepper. Cook for 2 minutes, then add diced celery and diced red onion. Cook for 2 minutes, then lower heat to a simmer and add vegetable broth.


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Pour seafood stock into slow cooker. Next add seasonings: Tarragon, Thyme, Pepper & Paprika to the slow cooker. Cover. Cook on Low for 6 hours or on High for 3 hours. Use an immersion blender to slightly puree soup to your preferred texture. Cover with lid again and turn heat to HIGH. Cut the lobster tails in half and remove flesh.