lobster

To make creamy lobster bisque loaded with rich flavor, start with a deeply flavorful stock made with the lobster shells.

Lobster Bisque Recipe

(1 1/4–pound; 560 grams) live lobsters

(4-ounce; 115 grams) stick unsalted butter,

(80 milliliters) extra-virgin olive oil

carrots (about 12 ounces; 340 grams), diced

onions

celery ribs (about 6 ounces; 170 grams), diced

garlic,

(25 grams) tomato paste

(60 milliliters) brandy

(240 milliliters) dry white wine

chicken stock chicken broth

flat-leaf parsley,

tarragon,

bay leaf

(120 milliliters) heavy cream

salt and freshly ground white or black pepper

Cayenne pepper,

chives,

coriander seed,

Using a hefty chef's knife, kill each lobster by pressing the tip of the knife in the indentation just behind and between the eyes. Press down firmly, then split head in half. Using kitchen towels, twist off tail and claws (including knuckles) from each lobster carapace.

Set a cutting board in a rimmed baking sheet on a work surface. Place a steamer insert in the bottom of a large lidded stockpot and add 1 inch of water. Bring to a boil over high heat. Add lobster tails, cover, and cook for 2 minutes 30 seconds. Remove tails and transfer to cutting board. Make sure water is still at a full boil, then add claws, cover pot, and cook for 3 minutes. Remove claws and transfer to cutting board. Reserve water in bottom of steamer; it will now be infused with lobster juices.

As soon as lobster is cool enough to handle, remove tail, claw, and knuckle meat from shells using kitchen shears, lobster crackers, and/or the back of a heavy cleaver to help crack shells. (It's okay if the meat gets a little mangled.) Reserve shells; separately reserve any accumulated liquids in the rimmed baking sheet. Cut lobster meat into 1-inch pieces and transfer to the refrigerator.

Using a heavy chef's knife, cut lobster bodies into large pieces (do not discard any part).

In a large Dutch oven or stockpot, combine butter with olive oil and heat over medium-high heat until butter is fully melted and foaming. Add just enough lobster bodies and shells to cover bottom of pot in a single layer and cook, stirring and scraping, until browned, about 5 minutes. Add remaining lobster bodies and shells and cook, stirring and scraping frequently, until all lobster pieces are bright red, fully cooked, and browning on bottom of pot, about 8 minutes longer.

Add carrot, onion, celery, and garlic and cook, stirring and scraping bottom of pot, until vegetables are beginning to soften and a new layer of browning has formed on bottom of pot, about 5 minutes. Stir in tomato paste and cook for 1 minute.

Add brandy (be careful if working over a gas flame not to accidentally ignite it) and cook, stirring and scraping bottom of pot, until brandy has mostly evaporated and raw alcohol smell has cooked off. Add white wine, bring to a simmer, and cook, stirring and scraping up any browned bits, until alcohol smell has cooked off.

Add reserved lobster-steaming water and collected lobster juices (you should have around 3 or 4 cups lobster liquid) along with chicken stock. There should be just enough liquid to barely cover shells; if not, add enough water to barely cover. Add parsley sprigs, tarragon sprigs, and bay leaf.

Bring to a boil, then reduce heat and gently simmer, uncovered, for 1 hour.

Strain lobster stock, pressing well on shells to extract as much liquid as possible; reserve solids. Working in batches if necessary, add lobster stock to a blender. Pick out about 2 cups cooked aromatic vegetables from reserved stock solids and add to blender. Add cream and blend, starting at low speed and gradually increasing to high speed, until soup is completely smooth. Repeat with any remaining lobster stock. If you want the broth even thicker, blend in more aromatic vegetables from stock (or cooked rice; see note).

Pass blended soup through a fine-mesh strainer into a clean pot, using a wooden spoon or ladle to work everything through; you should be left with only some tiny bits of lobster shell caught in the strainer when you're done. (This can be a slow process, but it's worth it to eliminate any shell remnants.)

Reheat soup, being careful not to let it boil to avoid curdling the cream. Season with salt and pepper, plus just enough cayenne pepper to give the soup a subtle warmth (it shouldn't be overtly spicy). Keep warm.

When ready to serve, melt about 2 tablespoons (30g) unsalted butter per serving in a skillet over medium-high heat until foaming. Add lobster meat (about 1/4 cup per serving) and cook, stirring and tossing, until just cooked through, 1 to 2 minutes. Add a mixture of minced parsley, tarragon, and chives, tossing to coat. Season with salt and pepper, along with a pinch or two of ground coriander to taste.

Ladle broth into warmed bowls and spoon lobster meat garnish and herb butter into each bowl. If you don't serve it all right away, the soup base and reserved par-cooked lobster meat can be refrigerated, separately, up to 2 days. Reheat soup (without boiling) and finish remaining lobster meat as directed to serve.

This lobster bisque recipe is delicious, easy and always a crowd pleaser! It's so simple to make at home and it's a rich, decadent treat to serve your family. I also show you how to make a lobster cappuccino, which is lobster bisque with foamed cream!

Lobster Bisque

lobster tails, (shells removed)

lobster claws, (shells removed)

chopped yukon gold potatoes

carrots

seafood stock

unsalted butter

olive oil

sweet onion, (diced)

all-purpose flour

tomato paste

dry sherry

cream

salt

pepper

dill, (chopped)

heavy cream

smoked paprika, (for sprinkling)

Add the potatoes, carrots and stock to a saucepan over high heat. Bring to a boil and cook for 8 to 10 minutes, just until the vegetables are tender. Strain the stock into a bowl and place the vegetables in a separate bowl.

Heat a large stock pot over medium heat and add the butter and olive oil. Add the lobster tails and claws and cook for only 2 to 3 minutes, just until slightly opaque and red. (If desired, you can add the shells in too to get more flavor, just make sure to remove all the pieces.) Remove the lobster and place it on a plate. Chop the meat from the tails. Leave the claws intact (if you wish!) to serve on top of the soup. You might have to cut a few in half to have enough enough for topping.

Add the onions and thyme to the butter and olive oil and stir well to coat. Throw in a pinch of salt and pepper. Cook the onions until they are soft and translucent, about 5 minutes. Stir the flour into the onions to create a roux. Cook the roux for 3 to 4 minute until it’s golden and fragrant. Add the tomato paste and stir well, cooking for another minute or so.

Pour in the sherry and cook until it’s reduced by half. Add in the reserved stock slowly, stirring while doing so. Add in the potatoes and carrots. Bring the mixture to simmer so it thickens slightly.&nbsp;Add the chopped lobster tails back into the mixture.

Turn off the heat. Very carefully pour the mixture into a blender. Cover the blender and hold a towel over top. Blend the soup on low speed until it is pureed. If you wish, you can also use an immersion blender to do this step! Pour the mixture back into the pot.&nbsp;

Stir in the cream. Taste and add the salt and pepper, adding more if needed. Serve the soup in bowls and top with the lobster claw meat and fresh dill.

To make the lobster cappuccino, use a milk frother to froth about 1/4 cup portions of the cream. Spoon the lobster bisque into a bowl, mug or cup. You can add the claw meat at this point. Spoon the frothed cream on top. Sprinkle fresh dill and smoked paprika on top. Serve immediately!&nbsp;

These classic Maine lobster rolls feature tender and buttery meat dressed with mayo and herbs. Sous vide cooking guarantees exceptional results.

Sous Vide Maine-Style Lobster Rolls (With Mayonnaise) Recipe

hot dog buns, preferably top-split (see note)

recipe Sous Vide Lobster, fully cooled

(30 milliliters) mayonnaise

rib celery, finely diced

(7 grams) minced fresh chives and/or tarragon

Fresh juice of 1 lemon, to taste

salt and black pepper,

Heat butter in a large skillet or on a griddle over medium heat until foaming subsides. Add hot dog buns, with exposed crumbs down, and griddle until golden brown. Flip and griddle second side. Transfer to a serving platter.

Discard any herbs from sous vide lobster bag. Remove lobster meat from bag and chop into large bite-size pieces. Transfer to a large bowl. Add mayonnaise to taste, celery, and chives or tarragon. Add lemon juice to taste and toss to combine. Adjust seasoning with salt and pepper if needed. (Sous vide lobster is typically well seasoned even without additional salt.) Divide mixture evenly between hot dog buns and serve.

Such a treat on Christmas Eve or for any deluxe special occasion. The chips are gilding the lily, but why not?

Lobster thermidor

1x750 grams/1½lb lobster, cooked

grams/¾oz fresh parmesan, grated

butter

shallot, finely chopped

275 milliliters/10fl oz fish stock

55 milliliters/2fl oz white wine

110 milliliters/4fl oz double cream

½ tsp English mustard

parsley

½ lemon, juice only

salt and black pepper

potatoes,

vegetable oil,

A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic

Lobster with Thermidor butter

lobsters

dry white wine

shallot, very finely chopped

tarragon leaves, chopped

parsley leaves, chopped

Dijon mustard

lemon

paprika

Tabasco sauce

butter, softened

First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.

Snap away the claws from the lobster. Using a large chef&rsquo;s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.

Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

The Ultimate Paella

Chicken:

sweet or smoked paprika

oregano

(3 pound) frying chicken,

Paella:

sausages,

salt and pepper

Spanish onion, diced

garlic cloves, crushed

Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

tomatoes,

Spanish rice

water, warm

saffron

clams,

shrimp,

lobster tails

peas,

Lemon wedges,

Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. 

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. 

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect. 

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Don't use water to cook your rice. Bloom your saffron in lobster stock. This will add amazing flavor to the rice.  I also love to add Stone Crab claws when in season.  This does make a ton of paella. I use a 36 inch pan so I invite all my friends when cooking this dish.  Always a favorite.

2 cups of rice is way more than adequate.  Really, 4 cups, and this is not a typo?  Also, dude, you tell us to salt and pepper the chicken, but nothing else????  This recipe is half baked.

I should have read the reviews more carefully. This was WAY too much rice and underseasoned. The cook time was fine. We had six healthy eaters and tons left over, mostly the rice.

I've made this dish many times before.  I've never been disappointed.  For those who find it bland, I would recommend a 50-50 mix of water and chicken stock, or even straight chicken stock or broth and maybe a little more salt.  I would also suggest adding the clams, shrimp, and lobster while there is still a good deal of liquid in the pan. 

I followed the recipe to the letter including buying a paella pan.  The only part I changed was 3 cups of rice versus 4 based on reviews I had read, and it came out beautifully.  I made it for friends and it was quite the presentation bring the pan to the table.  What a wonderful thing to share.  Thank you Tyler Florence, love your recipes!!!

Flavors are outstanding! But a whole chicken and rice amount are a little much, who has a pan this large?? For 2 of us, I used 1 chicken breast, shrimp and a couple lobster tails.. also reduced the rice to 1.5c and needed much more liquid. I used chicken broth and added a red pepper to the sofrito. I think it’s close to the best paella I’ve ever had. 

I made a few substitutions and the outcome was excellent! 6 boneless chicken thighs rather than a whole chicken; 2.5# mixed frozen seafood from Costco; add more large shrimp &amp; scallops on top. Fresh tomatoes rather than canned. Added strips of roasted bell pepper on the top for color. It's a beautiful and tasty dish.

Definitely the "ultimate".   Used paella pan on outdoor grill - mussels, clams, shrimp, scallops, lobster tail, chorizo and chicken.   SPECTACULAR.  I think marinating the chicken and using authentic Valencia rice made the dish.  Truly delicious.  A spectacular one pot meal.

EDITORS! PLEASE EDIT THIS RECIPE.  Expensive and time consuming and the ratio of water to rice is way off.  Far too little water and too much rice. 

My experience was similar to Ann Pasek. I tracked down bomba rice for this and while I made some seafood substitutions, I stuck to the recipe proportions and learned the hard way that one of the properties of bomba rice is its ability to absorb and stand up to considerably more liquid than other varieties. My dish started out in a fairly deep 12" saute pan and part way through, had to be divided and migrated to a second 12" saute pan to support the added liquid the rice was demanding. The recipe is otherwise quite good but it needs to provide a footnote/caveat on "spanish rice". If you're using paella rice, stick to two cups or you'll be eating this for days...

https://www.foodnetwork.com/videos/the-ultimate-paella-5368523

Tyler stops by Food Network Kitchen to make his Ultimate Paella.

If buttery, tender, sweet poached flavor is what you're after, there's no better way to cook it than sous vide. It's also a heck of a lot more foolproof than boiling or steaming, and affords the opportunity to infuse that lobster meat with extra flavor. Think: lobster with the butter built right into it. Doesn't that sound swell?

Sous Vide Lobster Recipe

live lobsters, about 1 1/2 pounds each (see note)

tarragon

(60 milliliters) Clarified Butter,

Kill each lobster by plunging a knife directly into its head, splitting its carapace in half. Twist off the tail and claws. Discard carapace or save for stock.

Lay tails flat against a cutting board and insert two stiff wooden or metal skewers along the length of the tails, keeping as close to the shell as possible.

Prepare an ice bath. Bring a large pot of water or a steamer to a rolling boil. Add lobster tails and claws and cook for 1 minute. Remove tails with tongs and transfer to ice bath. Continue cooking claws for 4 minutes longer, then transfer to ice bath.

Shuck lobster tails by first squeezing sides of shell inward until they crack. Pull sides of shell outward. The shell should open up easily. Remove tail meat and set aside.

To remove claw meat, break off the small pincer, being careful to get the meat out of it. Using kitchen shears or the spine of a heavy knife, crack bottom of shell to create an opening large enough to extract the meat. Carefully remove claw meat by shaking shell up and down, or by using the back of a wooden skewer to slide it out.

To remove knuckle meat, snip open shells with kitchen shears and use the back of a wooden skewer to remove meat. If knuckles are especially spiky, use a kitchen towel to help grasp them.

Using a sous vide precision cooker, preheat a water bath to desired temperature according to the chart above.

Place meat in a heavy-duty zipper-lock bag or a vacuum bag. Add 2 tablespoons (30g) butter and tarragon sprigs. Remove all air from bag using the water displacement method or a vacuum sealer.

Add bagged meat to water bath and cook for at least 20 minutes and up to 1 hour.

Remove lobster from bag, discard tarragon, and serve immediately with lemon wedges and hot clarified butter for dipping.

Lobster Pot Pie with Gruyere Tarragon Biscuit Crust

baking powder

sugar

garlic powder

(1/2 cup) chilled unsalted butter,

Gruyere cheese

buttermilk

Flaky sea salt,

carrots,

yellow onion, diced

peas

corn (fresh if in season, frozen if not)

chicken stock

clam juice

sherry

black pepper

lobster meat, chopped

hot sauce

For the biscuits: Preheat the oven to 375 degrees F.

Whisk together the flour, baking powder, sugar, garlic powder and kosher salt in a large mixing bowl. Using a pastry cutter or 2 butter knives, cut the butter into the flour mixture until pea-sized (or pulse in a food processor). Stir in the cheese and tarragon. Make a well in the center and stir in the buttermilk until just combined.

For the filling: Heat the butter in a large skillet over medium heat. Add the carrots and onions and cook until the onions are translucent and the carrots are tender, about 8 minutes. Stir in the peas and corn and cook for 1 to 2 minutes. Stir in the flour and cook about 2 minutes. Stir in the stock, clam juice, sherry, salt, pepper and lemon zest and juice. Bring to a low simmer and simmer until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Stir in the lobster, heavy cream and hot sauce. Transfer the mixture to a 9-by-13-inch casserole dish.

Drop the biscuit dough by heaping tablespoons on top of the lobster mixture. Sprinkle with flaky sea salt. Bake until the casserole is bubbly and the biscuits are golden brown, about 40 minutes.

Delicious! I cut down each of the liquids: broth, clam juice, sherry, and cream by 1/4 and it was the perfect thickness! I also didn't have access to the ingredients for the biscuits so I used red lobster cheddar bay biscuit mix. Everything else I kept the same. It was a huge hit!! Savory, rich, and flavorful! I have a feeling my family is going to be requesting this for years to come!

As others have stated you need to add more flour or the sauce is way to soupy. I used 8 TBS. I added salad sized shrimp and 1/2 lbs of scallops to stretch the lobster. 

Just made it for dinner!! Delicious!!!! Added some shrimp to make the lobster go a bit further and it turned out amazing!!

For the most part, it was really good! However, I had a few modifications. 

1. Lobster isn’t cheap. I bought a couple lobster tails at the market, cut out the meat and chopped it up with some jumbo shrimp until I had about a pound and a half of meat mix.
2. Gruyere cheese isn’t cheap. I used two boxes of Red Lobster biscuit mix instead of the biscuit recipe. Quick, easy, cheap and delicious.
3. I used frozen mixed veggies. Easy freezer fix.
4. Using the recipe as is will lead to a soupy mess. Either reduce each liquid by 1/4 or add a few extra tablespoons of flour until you have your desired thickness. I took the latter path.
5. The zest of one whole lemon, plus the juice really enhances the stronger flavors in the dish. I balanced them out by putting a GOOD pinch of powdered chicken bouillon, a dash or two of onion powder and a hearty shake of garlic powder. Perfection!

Overall, this a great recipe that isn’t difficult to make. Don’t be afraid to season to YOUR taste. Have fun with it.

we loved it! we will diffently make again 

Delicious! I have been thinking about making this recipe since it aired... turned out amazing 

I watched this morning and it sounds like a very good recipe!  My only complaint is that if you use clam juice in a recipe, you must warn people ahead of time!   I have had an adverse reactions to clam juice and it would make me sick.  Many people are allergic to clams.

I watched this morning and I will make my sauce a little bit thicker. I’m going to use lobster the 1st time. It looks delicious. Thank you Katie. Sherry from Gallipolis OH. 

https://www.foodnetwork.com/videos/lobster-pot-pie-7819463

Katie Lee cooks up a luscious Lobster Pot Pie.

Lobster Pot Pie

This recipe is no small amount of work, so be sure to make it for the people you really, really like. The pro move is to break up the process over two days—that means cooking the lobsters, picking the meat, and infusing the cream on the first day, which leaves cooking the pasta and heating everything back up to serve on the second. And no, you can’t just buy already picked lobster meat; you need the shells to infuse the sauce with tons of flavor. You can, however, ask your fishmonger to steam the lobsters for you, which many will do for free if you ask. 

Lobster Pasta

Kosher salt

onion,

celery stalks, trimmed, coarsely chopped

garlic cloves, peeled, smashed

basil

½ tsp. crushed red pepper flakes

bucatini

Parmesan,

chives

This recipe is no small amount of work, so be sure to make it for the people you really, really like. The pro move is to break up the process over two days—that means cooking the lobsters, picking the meat, and infusing the cream on the first day, which leaves cooking the pasta and heating everything back up to serve on the second. And no, you can’t just buy already picked lobster meat; you need the shells to infuse the sauce with tons of flavor. You can, however, ask your fishmonger to steam the lobsters for you, which many will do for free if you ask. No judgie.

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