Best 6 Chefs Choice Shellfish Bisque Recipes

AQUA GRILL SHELLFISH BISQUE

Steps:

• Heat oil in a heavy bottomed pot until smoking. Add lobster and shrimp shells, season with salt and pepper. Cook until golden brown. Add vegetables and cook for 2 minutes. Remove from heat and add the brandy. Return to the heat and carefully flame. Then add the wine and reduce by 3/4. Add fish stock, cream, herbs, spices, and rice and simmer until rice is completely overcooked (approximately 30 to 45 minutes) stirring constantly to avoid sticking. Remove, blend with hand blender, add butter, and adjust seasonings. Press through fine sieve. Garnish with poached lobster and shrimp, serve in hot bowls, and finish with chopped chives.

SEAFOOD BISQUE

Steps:

• In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
• Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.

EASY SEAFOOD BISQUE

Steps:

• Melt butter in large saucepan.
• Add your choice of seafood and cook until done.
• Add soups, heavy cream and half-and-half; stir until smooth.
• Heat through. Season with hot pepper sauce and sherry.

SPICY COCONUT SHRIMP BISQUE

Steps:

• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in shrimp shells; cook, stirring, until shells turn pink, 2 minutes. Pour in water and bring to a simmer; cook 20 minutes. Remove from heat and set aside.
• Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeno; cook, stirring, until mixture is slightly softened, about 5 minutes. Reduce heat to medium low, stir in flour and cook 3 minutes.
• Pour tomato soup into onion mixture; stir to combine. Pour shrimp shell mixture through a mesh strainer into tomato soup mixture. Increase heat to medium-high and bring to a simmer.
• Stir coconut milk, red curry paste, and fish sauce into tomato soup mixture, bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease to heat to low and simmer until shrimp are cooked through, 3 to 4 minutes. Ladle bisque into bowls, place a rice cracker in the middle, and top the cracker with sliced basil.

LOBSTER BISQUE

Steps:

• Boil water, add salt followed by Lobster, boil for 6 minutes. Remove lobster from water with tongs and place in cold water to cool. Reserve cooking liquid, this is your fish stock. If opting to use a ready cooked lobster you can substitute with other fish stock from a cube.
• Once cool enough to handle, place lobster on its back and with a chefs knife, cut the lobster from underneath, all the way from the tail to the head. Rinse away any tomally from the head cavities. Remove and refrigerate claw and tail meat.
• Heat 25 g. of the butter in your soup pot. Add the crushed lobster shells. Each piece should be not more than roughly 1 square inch. All pieces should be in contact with the butter, fry at medium high heat for 5 minutes until colour and smell is maximised.
• Deglaze the pot with the white wine, leaving the shells in the pot. Add the parsley, reserved salted boiling water and the chicken stock. Leave to boil slowly for 45 minutes. Place a lid on the pot after half the cooking time.
• Meanwhile, prep your veg and sautee in the rest of the butter. Once the stock is ready, drain the stock, taking care to remove any shell and parsley. Add the stock to the vegetables with the Thyme, Bayleaf, Tomato Pure, Brandy and Sherry. Boil slowly under a lid for another 45 minutes.
• When ready to serve, blend the bisque, add cream and reheat. Heat a tiny knob of butter with half the lemon juice in a pan, add the reserved lobster meat, fry over a moderate heat for 1 minutes. Add the rest of the lemon juice to the bisque. Place the lobster meat in a heated soup bowl and serve the bisque in front of the guest for added drama.

CHEF'S CHOICE SHELLFISH BISQUE

Steps:

• In saucepan, cook onion in butter. Stir in flour. Cook 1 minute. Slowly stir in broth. Bring to boil. Stir in sherry.
• Add a small amount of hot mixture to yolks and mix until smooth. Slowly stir into hot mixture in saucepan.
• Add shellfish and cream. Heat through, but DO NOT BOIL. Serve immediately. Garnish with chopped fresh parsley, if desired.