Lobster Bisque | Easy Creamy Seafood Bisque Recipe

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91499_DScL5EtPW3_TTaDC-uXsO0MGsvcRBjO7UoWyNpH0kZv7sxsD9MqVCzipvaDUNNZBttIxNJjU18cQAAQTEp2cdRly4BpHOivDuglJOpkgzaHBqakfAvVkBZaN0bt95JjLlTIPFo/s1600/lobster-bisque.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91499_DScL5EtPW3_TTaDC-uXsO0MGsvcRBjO7UoWyNpH0kZv7sxsD9MqVCzipvaDUNNZBttIxNJjU18cQAAQTEp2cdRly4BpHOivDuglJOpkgzaHBqakfAvVkBZaN0bt95JjLlTIPFo/s640/lobster-bisque.jpg" width="514" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><i>I'm re-sharing this post from last February - I recently made it for one of my cooking workshop... they oo-ed and ah-ed.  I had forgotten how good it was! </i><br /><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F01%2Flobster-bisque-easy-creamy-seafood.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-bUUQB8DMkiA%2FURHQxbRNa2I%2FAAAAAAAAQnw%2FXtMOdCjQGPk%2Fs640%2Flobster-bisque.jpg&description=Lobster%20Bisque%20-%20You%20can%20make%20it%20with%20Shrimp%2C%20too...%20it%20is%20so%20good.%20%20Very%20easy%20to%20make%21%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F01%2Flobster-bisque-easy-creamy-seafood.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><a href="http://www.blogger.com/blogger.g?blogID=1441692632380073171" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />In New England almost every restaurant has a Lobster Bisque on the menu.  Some are great - luscious, creamy soups filled with large chunks of claw meat.  Others are thin, flavorless and without any actual lobster meat.  After a few disappointing restaurant experiences with Lobster Bisque I started asking servers to describe their bisque - is there actually lobster meat in it?  creamy?  but not thick and goopy... right?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XtSg3jgsACAAgTQvlzJ5qkmKWfjeV8pr9Fy9SoCijH2G0IXovGG5BcNcsiz4LIsH54dS22r1q278on3Pp6dNxazRCXBAhnS-JqgOPcTZzFhmJWE8BjI93R1zB64HHP1F31SN05ZW6_w/s1600/IMG_1638.JPG" style="margin-left: 1em; margin-right: 1em;"></a> <br />I made this for lunch after a seafood feast from the night before, making use of our shells to make the stock.  Seafood stock is really very easy to make.  You are basically just boiling the shells! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbIH_Lb8CeNY6S7ArXnBksRhEBzVSIBGyGzUkESqGUcWyjETz0134vT0zumI2lCAlf-Ma1M4qT-AJcfJzxoKcD2bgA31g3zovaCrWxQdNeOXXt2O8us9NAqks8bHRhVU06vr8XRKCdYA/s1600/IMG_1642.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbIH_Lb8CeNY6S7ArXnBksRhEBzVSIBGyGzUkESqGUcWyjETz0134vT0zumI2lCAlf-Ma1M4qT-AJcfJzxoKcD2bgA31g3zovaCrWxQdNeOXXt2O8us9NAqks8bHRhVU06vr8XRKCdYA/s320/IMG_1642.jpg" width="282" /></a><span style="font-size: large;">Lobster Bisque</span><br /><i>smooth, creamy seafood soup</i><br /><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F01%2Flobster-bisque-easy-creamy-seafood.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-bUUQB8DMkiA%2FURHQxbRNa2I%2FAAAAAAAAQnw%2FXtMOdCjQGPk%2Fs640%2Flobster-bisque.jpg&description=Lobster%20Bisque%20-%20You%20can%20make%20it%20with%20Shrimp%2C%20too...%20it%20is%20so%20good.%20%20Very%20easy%20to%20make%21%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F01%2Flobster-bisque-easy-creamy-seafood.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br /><i>New! <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />6 tablespoons of butter<br />1/2 cup of flour<br />2 teaspoons of old bay seasoning<br />2 cups of Seafood Stock (homemade, see below)<br />6 cups of milk<br />2 tablespoons of tomato paste <br />sea salt and pepper <br />1 pound of lobster, crab or shrimp (or combination), torn or cut into 1/2 inch pieces<br />1/2 cup of heavy cream<br />chives<br /><br />In a saucepan, melt butter on medium heat.  Whisk in flour and old bay, continue stirring for 1 minute.  Add seafood stock and continue to whisk over medium heat until smooth.  Add milk and tomato paste.  Cook on medium for 10 minutes, until the soup begins to thicken, stirring periodically to make sure the soup doesn't burn!  Lower the heat.  Continue to cook until the desired thickness is achieved.  Season with salt and pepper as needed.  Add lobster, crab or shrimp and heavy cream.  Garnish with a dash of old bay, chives, and a drizzle of heavy cream.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XtSg3jgsACAAgTQvlzJ5qkmKWfjeV8pr9Fy9SoCijH2G0IXovGG5BcNcsiz4LIsH54dS22r1q278on3Pp6dNxazRCXBAhnS-JqgOPcTZzFhmJWE8BjI93R1zB64HHP1F31SN05ZW6_w/s1600/IMG_1638.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XtSg3jgsACAAgTQvlzJ5qkmKWfjeV8pr9Fy9SoCijH2G0IXovGG5BcNcsiz4LIsH54dS22r1q278on3Pp6dNxazRCXBAhnS-JqgOPcTZzFhmJWE8BjI93R1zB64HHP1F31SN05ZW6_w/s640/IMG_1638.JPG" width="640" /></a> <br /><br /><span style="font-size: large;">Homemade Seafood Stock</span><br /><i>making use of shells</i><br /><br />water<br />seafood shells (lobster, crab or shrimp)<br />black peppercorns<br />sea salt<br />onion, quartered<br />garlic head, cut in half<br /><br />In a large pot of water, boil seafood shells, peppercorns, sea salt, onion and garlic for 30 minutes until it has reduced.  Reserve liquid from other debris (shells, garlic, peppercorns, etc.).<br /><br /><div id="PageDiv" style="margin: auto; min-height: 100%; position: relative; width: 1100px;"><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><map id="map1" name="map1"><br /> <area alt="twitterlogo1" coords="285,42,345,103" href="http://twitter.com/#%21/jennysteffens"></area><br /> <area alt="images1a" coords="164,43,224,103" href="http://www.facebook.com/pages/Everyday-Occasions-by-Jenny-Steffens-Hobick/158431867535965"></area></map></div>

Lobster Bisque | Easy Creamy Seafood Bisque Recipe

I'm re-sharing this post from last February - I recently made it for one of my cooking workshop... they oo-ed and ah-ed.  I had forgotte...

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Lobster Mac and Cheese Recipe | The Best Lobster Mac & Cheese at Home`

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QqSD5zZv00O_PUnQeNulcQhighGmrHSyP9T9jSZ9VtarDfVq-OYOWQDuBW43dU2SrmJ25i4FTJjn3-PAWswYCuOWIYwdKk2ec7V8U-UXttQVaeBamyj6QSbG_f0bd7YWQNqDbOaQCju3/s1600/Lobster+Mac+and+Cheese+Recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QqSD5zZv00O_PUnQeNulcQhighGmrHSyP9T9jSZ9VtarDfVq-OYOWQDuBW43dU2SrmJ25i4FTJjn3-PAWswYCuOWIYwdKk2ec7V8U-UXttQVaeBamyj6QSbG_f0bd7YWQNqDbOaQCju3/s640/Lobster+Mac+and+Cheese+Recipe.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lobster Mac and Cheese Recipe</td></tr></tbody></table><br /><br />Lobster Mac and Cheese Recipe<br /><br />I always thought that Lobster Mac & Cheese was just too indulgent to make at home.  It seems like something so frivolous, financially indulgent and, well, a waste.  In Boston (our new temporary home - more about that later!), Lobster Mac & Cheese is everywhere - on every menu.  I see it on menus more often than I do 'Chowdah.'  Most menus have it listed for $25.  Yikes.  I calculated that I would be able to make enough for 2 large servings for less $25.  It still blows my $10 dinner budget, but it is a great splurge for a Saturday night dinner.<br /><br />After some research on "The Best Homemade Mac and Cheese" recipes, I decided to use The Barefoot Contessa's recipe as a starting point.  I used white cheddar, gruyere and added some colby jack to balance the flavor of the stronger cheeses.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHLITKdSxO5oEchcDfo6MVtntGiX3FeyyJnOcrT06-l0RroOpyv7YSCkkwLZ2gMvu2i3D4iStuc2UwVUsGFPN8WOeUdDOz8WlJXse-peJzWADZF0ktwAIDopqimU08R8_sd3hUcCvDFzb/s1600/IMG_8434.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHLITKdSxO5oEchcDfo6MVtntGiX3FeyyJnOcrT06-l0RroOpyv7YSCkkwLZ2gMvu2i3D4iStuc2UwVUsGFPN8WOeUdDOz8WlJXse-peJzWADZF0ktwAIDopqimU08R8_sd3hUcCvDFzb/s320/IMG_8434.JPG" width="320" /></a></div>I bought a live lobster and steamed it at home, but that is not necessary.  Actually, I really didn't like cooking the live lobster - I know, I know we all need to be conscious of where our food comes from, and be conscious that eating meat is actually eating a once live animal... but, I think I'll just buy it pre-steamed next time.  <br /><a name="more"></a><br /><br /><br />Lobster Mac and Cheese for Two<br />1 1/2 pound Lobster, cooked<br />1/2 pound of Cavatappi pasta<br />2 tablespoons of sea salt <br />4 cups of milk<br />4 tablespoons of butter (divided)<br />1/4 cup of all-purpose flour<br />4 ounces of Gruyere Cheese, shredded<br />6 ounces of White Cheddar, shredded<br />4 ounces of Colby Jack, shredded<br />1/4 teaspoon of black pepper<br />1/4 teaspoon of sea salt <br />3/4 cups of fresh bread crumbs (2 slices of bread)<br /><br />Remove the meat from the claws and tail of the lobster.  Discard the shell (or save to make stock).  Cut the meat into 1 to 1/2 inch pieces.<br /><br />Begin by boiling a large pot of water - add 2 tablespoons of sea salt.  When the water has reached boiling, add the pasta.  Cook for 6-7 minutes.  I like to cook pasta 2 minutes shorter than the directed time on the package, in general.<br /><br />For the cheese sauce, begin by making a simple white sauce* by melting 3 tablespoons of butter on medium in a heavy bottomed sauce pan.  Reserve the remaining 1 tablespoon for the breadcrumb topping.  Add flour to the butter, stirring with a whisk.  Stir and cook over medium low for 1 minute, until flour is cooked.  Pour in milk, stirring until smooth.  Cook over medium high heat for 5 minutes until the sauce has thickened.<br /><br />*You've just made a roux, a basic white sauce!  Most bisques, chowders, cream sauces are made from a roux.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AM7tTLeR8t3E7FGA9qvUZ2JVFre88VnhhDb6rrCzZhAyvZb401dKT9X8DlWYq1iIf4bPazEKYL1Az9QMEU-4NwUjNxi6x7ZVfz6xBT3WvGJfCLmWtn6ULhjrbdWXxnfHjNH9UBKlUMAu/s1600/IMG_8438.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AM7tTLeR8t3E7FGA9qvUZ2JVFre88VnhhDb6rrCzZhAyvZb401dKT9X8DlWYq1iIf4bPazEKYL1Az9QMEU-4NwUjNxi6x7ZVfz6xBT3WvGJfCLmWtn6ULhjrbdWXxnfHjNH9UBKlUMAu/s320/IMG_8438.JPG" width="320" /></a>Remove the sauce from the heat.  Add all of the grated cheese and stir until smooth.  Add pasta into the cheese sauce and stir to coat.  Add the lobster in and season with salt & pepper.  Distribute into 2 oven proof bowls.<br /><br />To make breadcrumbs, tear the 2 slices of bread into a food processor.  Whirl until evenly crumby.  Melt the remaining 1 tablespoon of butter in a small bowl, then add breadcrumbs and toss with the butter.  Crumble the breadcrumbs on top of the pasta.<br /><br />Broil the mac and cheese for 1 -2 minutes until the breadcrumbs have browned.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZD_Wj4LzEw97DYtjtkAIJk62vILajIxmDJDu7h5Grt6w2m6oSwqQ4iu167AUgMD3Ov7zHL7Dt9b_GaQHj3Ci5zPWajvJKbbgeDGEMANNODU37QTXHsf7djjgjTokQJ4vHA7J3PUArC-M/s1600/IMG_8473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZD_Wj4LzEw97DYtjtkAIJk62vILajIxmDJDu7h5Grt6w2m6oSwqQ4iu167AUgMD3Ov7zHL7Dt9b_GaQHj3Ci5zPWajvJKbbgeDGEMANNODU37QTXHsf7djjgjTokQJ4vHA7J3PUArC-M/s640/IMG_8473.jpg" width="640" /></a></div>

Lobster Mac and Cheese Recipe | The Best Lobster Mac & Cheese at Home`

Lobster Mac and Cheese Recipe Lobster Mac and Cheese Recipe I always thought that Lobster Mac & Cheese was just too indulgent to make at...

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