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    Lobster Bisque
    
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    
    Course: Main Dishes, Side Dishes
    Keyword: Lobster, Lobster Bisque, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Lobster Tails 2 Live Lobsters
    2 tbsp Olive Oil
    1 cup Onion Sliced
    1 cup Carrots Sliced
    1 cup Celery Chopped
    2 tbsp Fresh Tarragon Chopped
    2 tbsp Fresh Thyme Chopped
    8 Peppercorns
    ½ cup Brandy
    ½ cup Dry Sherry
    2 cups Water From Steamed Lobster
    16 ounces Bottle Clam Juice
    ¼ cup Tomato Paste
    ¼ cup Whipping Cream
    2 tsp Cornstarch
    1 tbsp Water
    Reserved Lobster Shells
    
    Instructions
    Cooking Lobster Tails
    In any CanCooker place two-piece rack into the bottom of the CanCooker and add four cups of water. Place lobster tails onto the rack and steam for 8-10 minutes until the tails are bright red and fully cooked. Remove tails from the CanCooker and place into a bowl to cool. When cool remove meat from shells and refrigerate. Place shells into a bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    Cooking Live Lobsters
    In a four-gallon CanCooker place rack into the bottom of the CanCooker and add four cups of water and two tablespoons of salt. Bring the water to a steam and place live lobsters head first into the CanCooker. Steam the lobsters for 10 – 12 minutes until bright red. Carefully remove the lobsters from the CanCooker. When cool remove the meat from the tails and claws and refrigerate. Place shells into the bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    In any non-stick CanCooker on a medium low heat add olive oil and reserved lobster shells. Sauté 8 minutes until the shells are brownish in color. Add onion and cook until translucent. To the CanCooker add the carrot, celery, tarragon, thyme and peppercorns and simmer for 5-6 minutes until semi tender. Stir in brandy and sherry and continue to steam until almost all of the liquid has evaporated. Add reserved 2 cups water and clam juice to the CanCooker and steam for 30 minutes; stirring occasionally. In a large bowl using a colander strain the soup; pressing firmly on the solids to remove all liquid. Return strained soup to the CanCooker. On a medium low heat add the tomato paste and simmer for ten minutes until the liquid is reduced to about 3 cups. Add whipping cream and simmer for an additional five minutes. In a small bowl add cornstarch and 1 tbsp water and mix until blended. Add the cornstarch mixture to the soup and steam until slightly thickened about two minutes; stirring constantly. Shred refrigerated lobster into small pieces and add to the bisque. Stir and serve immediately.
- Specials
  - Print Recipe
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    Lobster Bisque
    
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    
    Course: Main Dishes, Side Dishes
    Keyword: Lobster, Lobster Bisque, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Lobster Tails 2 Live Lobsters
    2 tbsp Olive Oil
    1 cup Onion Sliced
    1 cup Carrots Sliced
    1 cup Celery Chopped
    2 tbsp Fresh Tarragon Chopped
    2 tbsp Fresh Thyme Chopped
    8 Peppercorns
    ½ cup Brandy
    ½ cup Dry Sherry
    2 cups Water From Steamed Lobster
    16 ounces Bottle Clam Juice
    ¼ cup Tomato Paste
    ¼ cup Whipping Cream
    2 tsp Cornstarch
    1 tbsp Water
    Reserved Lobster Shells
    
    Instructions
    Cooking Lobster Tails
    In any CanCooker place two-piece rack into the bottom of the CanCooker and add four cups of water. Place lobster tails onto the rack and steam for 8-10 minutes until the tails are bright red and fully cooked. Remove tails from the CanCooker and place into a bowl to cool. When cool remove meat from shells and refrigerate. Place shells into a bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    Cooking Live Lobsters
    In a four-gallon CanCooker place rack into the bottom of the CanCooker and add four cups of water and two tablespoons of salt. Bring the water to a steam and place live lobsters head first into the CanCooker. Steam the lobsters for 10 – 12 minutes until bright red. Carefully remove the lobsters from the CanCooker. When cool remove the meat from the tails and claws and refrigerate. Place shells into the bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    In any non-stick CanCooker on a medium low heat add olive oil and reserved lobster shells. Sauté 8 minutes until the shells are brownish in color. Add onion and cook until translucent. To the CanCooker add the carrot, celery, tarragon, thyme and peppercorns and simmer for 5-6 minutes until semi tender. Stir in brandy and sherry and continue to steam until almost all of the liquid has evaporated. Add reserved 2 cups water and clam juice to the CanCooker and steam for 30 minutes; stirring occasionally. In a large bowl using a colander strain the soup; pressing firmly on the solids to remove all liquid. Return strained soup to the CanCooker. On a medium low heat add the tomato paste and simmer for ten minutes until the liquid is reduced to about 3 cups. Add whipping cream and simmer for an additional five minutes. In a small bowl add cornstarch and 1 tbsp water and mix until blended. Add the cornstarch mixture to the soup and steam until slightly thickened about two minutes; stirring constantly. Shred refrigerated lobster into small pieces and add to the bisque. Stir and serve immediately.
- Bundles
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    Lobster Bisque
    
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    
    Course: Main Dishes, Side Dishes
    Keyword: Lobster, Lobster Bisque, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Lobster Tails 2 Live Lobsters
    2 tbsp Olive Oil
    1 cup Onion Sliced
    1 cup Carrots Sliced
    1 cup Celery Chopped
    2 tbsp Fresh Tarragon Chopped
    2 tbsp Fresh Thyme Chopped
    8 Peppercorns
    ½ cup Brandy
    ½ cup Dry Sherry
    2 cups Water From Steamed Lobster
    16 ounces Bottle Clam Juice
    ¼ cup Tomato Paste
    ¼ cup Whipping Cream
    2 tsp Cornstarch
    1 tbsp Water
    Reserved Lobster Shells
    
    Instructions
    Cooking Lobster Tails
    In any CanCooker place two-piece rack into the bottom of the CanCooker and add four cups of water. Place lobster tails onto the rack and steam for 8-10 minutes until the tails are bright red and fully cooked. Remove tails from the CanCooker and place into a bowl to cool. When cool remove meat from shells and refrigerate. Place shells into a bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    Cooking Live Lobsters
    In a four-gallon CanCooker place rack into the bottom of the CanCooker and add four cups of water and two tablespoons of salt. Bring the water to a steam and place live lobsters head first into the CanCooker. Steam the lobsters for 10 – 12 minutes until bright red. Carefully remove the lobsters from the CanCooker. When cool remove the meat from the tails and claws and refrigerate. Place shells into the bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    In any non-stick CanCooker on a medium low heat add olive oil and reserved lobster shells. Sauté 8 minutes until the shells are brownish in color. Add onion and cook until translucent. To the CanCooker add the carrot, celery, tarragon, thyme and peppercorns and simmer for 5-6 minutes until semi tender. Stir in brandy and sherry and continue to steam until almost all of the liquid has evaporated. Add reserved 2 cups water and clam juice to the CanCooker and steam for 30 minutes; stirring occasionally. In a large bowl using a colander strain the soup; pressing firmly on the solids to remove all liquid. Return strained soup to the CanCooker. On a medium low heat add the tomato paste and simmer for ten minutes until the liquid is reduced to about 3 cups. Add whipping cream and simmer for an additional five minutes. In a small bowl add cornstarch and 1 tbsp water and mix until blended. Add the cornstarch mixture to the soup and steam until slightly thickened about two minutes; stirring constantly. Shred refrigerated lobster into small pieces and add to the bisque. Stir and serve immediately.
- CanCookers
  - Print Recipe
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    Lobster Bisque
    
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    
    Course: Main Dishes, Side Dishes
    Keyword: Lobster, Lobster Bisque, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Lobster Tails 2 Live Lobsters
    2 tbsp Olive Oil
    1 cup Onion Sliced
    1 cup Carrots Sliced
    1 cup Celery Chopped
    2 tbsp Fresh Tarragon Chopped
    2 tbsp Fresh Thyme Chopped
    8 Peppercorns
    ½ cup Brandy
    ½ cup Dry Sherry
    2 cups Water From Steamed Lobster
    16 ounces Bottle Clam Juice
    ¼ cup Tomato Paste
    ¼ cup Whipping Cream
    2 tsp Cornstarch
    1 tbsp Water
    Reserved Lobster Shells
    
    Instructions
    Cooking Lobster Tails
    In any CanCooker place two-piece rack into the bottom of the CanCooker and add four cups of water. Place lobster tails onto the rack and steam for 8-10 minutes until the tails are bright red and fully cooked. Remove tails from the CanCooker and place into a bowl to cool. When cool remove meat from shells and refrigerate. Place shells into a bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    Cooking Live Lobsters
    In a four-gallon CanCooker place rack into the bottom of the CanCooker and add four cups of water and two tablespoons of salt. Bring the water to a steam and place live lobsters head first into the CanCooker. Steam the lobsters for 10 – 12 minutes until bright red. Carefully remove the lobsters from the CanCooker. When cool remove the meat from the tails and claws and refrigerate. Place shells into the bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    In any non-stick CanCooker on a medium low heat add olive oil and reserved lobster shells. Sauté 8 minutes until the shells are brownish in color. Add onion and cook until translucent. To the CanCooker add the carrot, celery, tarragon, thyme and peppercorns and simmer for 5-6 minutes until semi tender. Stir in brandy and sherry and continue to steam until almost all of the liquid has evaporated. Add reserved 2 cups water and clam juice to the CanCooker and steam for 30 minutes; stirring occasionally. In a large bowl using a colander strain the soup; pressing firmly on the solids to remove all liquid. Return strained soup to the CanCooker. On a medium low heat add the tomato paste and simmer for ten minutes until the liquid is reduced to about 3 cups. Add whipping cream and simmer for an additional five minutes. In a small bowl add cornstarch and 1 tbsp water and mix until blended. Add the cornstarch mixture to the soup and steam until slightly thickened about two minutes; stirring constantly. Shred refrigerated lobster into small pieces and add to the bisque. Stir and serve immediately.
- Cooktop Burners
  - Print Recipe
    No ratings yet
    
    Lobster Bisque
    
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    
    Course: Main Dishes, Side Dishes
    Keyword: Lobster, Lobster Bisque, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Lobster Tails 2 Live Lobsters
    2 tbsp Olive Oil
    1 cup Onion Sliced
    1 cup Carrots Sliced
    1 cup Celery Chopped
    2 tbsp Fresh Tarragon Chopped
    2 tbsp Fresh Thyme Chopped
    8 Peppercorns
    ½ cup Brandy
    ½ cup Dry Sherry
    2 cups Water From Steamed Lobster
    16 ounces Bottle Clam Juice
    ¼ cup Tomato Paste
    ¼ cup Whipping Cream
    2 tsp Cornstarch
    1 tbsp Water
    Reserved Lobster Shells
    
    Instructions
    Cooking Lobster Tails
    In any CanCooker place two-piece rack into the bottom of the CanCooker and add four cups of water. Place lobster tails onto the rack and steam for 8-10 minutes until the tails are bright red and fully cooked. Remove tails from the CanCooker and place into a bowl to cool. When cool remove meat from shells and refrigerate. Place shells into a bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    Cooking Live Lobsters
    In a four-gallon CanCooker place rack into the bottom of the CanCooker and add four cups of water and two tablespoons of salt. Bring the water to a steam and place live lobsters head first into the CanCooker. Steam the lobsters for 10 – 12 minutes until bright red. Carefully remove the lobsters from the CanCooker. When cool remove the meat from the tails and claws and refrigerate. Place shells into the bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    In any non-stick CanCooker on a medium low heat add olive oil and reserved lobster shells. Sauté 8 minutes until the shells are brownish in color. Add onion and cook until translucent. To the CanCooker add the carrot, celery, tarragon, thyme and peppercorns and simmer for 5-6 minutes until semi tender. Stir in brandy and sherry and continue to steam until almost all of the liquid has evaporated. Add reserved 2 cups water and clam juice to the CanCooker and steam for 30 minutes; stirring occasionally. In a large bowl using a colander strain the soup; pressing firmly on the solids to remove all liquid. Return strained soup to the CanCooker. On a medium low heat add the tomato paste and simmer for ten minutes until the liquid is reduced to about 3 cups. Add whipping cream and simmer for an additional five minutes. In a small bowl add cornstarch and 1 tbsp water and mix until blended. Add the cornstarch mixture to the soup and steam until slightly thickened about two minutes; stirring constantly. Shred refrigerated lobster into small pieces and add to the bisque. Stir and serve immediately.
- Campfire Grills
  - Print Recipe
    No ratings yet
    
    Lobster Bisque
    
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    
    Course: Main Dishes, Side Dishes
    Keyword: Lobster, Lobster Bisque, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Lobster Tails 2 Live Lobsters
    2 tbsp Olive Oil
    1 cup Onion Sliced
    1 cup Carrots Sliced
    1 cup Celery Chopped
    2 tbsp Fresh Tarragon Chopped
    2 tbsp Fresh Thyme Chopped
    8 Peppercorns
    ½ cup Brandy
    ½ cup Dry Sherry
    2 cups Water From Steamed Lobster
    16 ounces Bottle Clam Juice
    ¼ cup Tomato Paste
    ¼ cup Whipping Cream
    2 tsp Cornstarch
    1 tbsp Water
    Reserved Lobster Shells
    
    Instructions
    Cooking Lobster Tails
    In any CanCooker place two-piece rack into the bottom of the CanCooker and add four cups of water. Place lobster tails onto the rack and steam for 8-10 minutes until the tails are bright red and fully cooked. Remove tails from the CanCooker and place into a bowl to cool. When cool remove meat from shells and refrigerate. Place shells into a bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    Cooking Live Lobsters
    In a four-gallon CanCooker place rack into the bottom of the CanCooker and add four cups of water and two tablespoons of salt. Bring the water to a steam and place live lobsters head first into the CanCooker. Steam the lobsters for 10 – 12 minutes until bright red. Carefully remove the lobsters from the CanCooker. When cool remove the meat from the tails and claws and refrigerate. Place shells into the bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    In any non-stick CanCooker on a medium low heat add olive oil and reserved lobster shells. Sauté 8 minutes until the shells are brownish in color. Add onion and cook until translucent. To the CanCooker add the carrot, celery, tarragon, thyme and peppercorns and simmer for 5-6 minutes until semi tender. Stir in brandy and sherry and continue to steam until almost all of the liquid has evaporated. Add reserved 2 cups water and clam juice to the CanCooker and steam for 30 minutes; stirring occasionally. In a large bowl using a colander strain the soup; pressing firmly on the solids to remove all liquid. Return strained soup to the CanCooker. On a medium low heat add the tomato paste and simmer for ten minutes until the liquid is reduced to about 3 cups. Add whipping cream and simmer for an additional five minutes. In a small bowl add cornstarch and 1 tbsp water and mix until blended. Add the cornstarch mixture to the soup and steam until slightly thickened about two minutes; stirring constantly. Shred refrigerated lobster into small pieces and add to the bisque. Stir and serve immediately.
- Plank Cutting Boards
  - Print Recipe
    No ratings yet
    
    Lobster Bisque
    
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    
    Course: Main Dishes, Side Dishes
    Keyword: Lobster, Lobster Bisque, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Lobster Tails 2 Live Lobsters
    2 tbsp Olive Oil
    1 cup Onion Sliced
    1 cup Carrots Sliced
    1 cup Celery Chopped
    2 tbsp Fresh Tarragon Chopped
    2 tbsp Fresh Thyme Chopped
    8 Peppercorns
    ½ cup Brandy
    ½ cup Dry Sherry
    2 cups Water From Steamed Lobster
    16 ounces Bottle Clam Juice
    ¼ cup Tomato Paste
    ¼ cup Whipping Cream
    2 tsp Cornstarch
    1 tbsp Water
    Reserved Lobster Shells
    
    Instructions
    Cooking Lobster Tails
    In any CanCooker place two-piece rack into the bottom of the CanCooker and add four cups of water. Place lobster tails onto the rack and steam for 8-10 minutes until the tails are bright red and fully cooked. Remove tails from the CanCooker and place into a bowl to cool. When cool remove meat from shells and refrigerate. Place shells into a bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    Cooking Live Lobsters
    In a four-gallon CanCooker place rack into the bottom of the CanCooker and add four cups of water and two tablespoons of salt. Bring the water to a steam and place live lobsters head first into the CanCooker. Steam the lobsters for 10 – 12 minutes until bright red. Carefully remove the lobsters from the CanCooker. When cool remove the meat from the tails and claws and refrigerate. Place shells into the bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    In any non-stick CanCooker on a medium low heat add olive oil and reserved lobster shells. Sauté 8 minutes until the shells are brownish in color. Add onion and cook until translucent. To the CanCooker add the carrot, celery, tarragon, thyme and peppercorns and simmer for 5-6 minutes until semi tender. Stir in brandy and sherry and continue to steam until almost all of the liquid has evaporated. Add reserved 2 cups water and clam juice to the CanCooker and steam for 30 minutes; stirring occasionally. In a large bowl using a colander strain the soup; pressing firmly on the solids to remove all liquid. Return strained soup to the CanCooker. On a medium low heat add the tomato paste and simmer for ten minutes until the liquid is reduced to about 3 cups. Add whipping cream and simmer for an additional five minutes. In a small bowl add cornstarch and 1 tbsp water and mix until blended. Add the cornstarch mixture to the soup and steam until slightly thickened about two minutes; stirring constantly. Shred refrigerated lobster into small pieces and add to the bisque. Stir and serve immediately.
- Batter Bowl
  - Print Recipe
    No ratings yet
    
    Lobster Bisque
    
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    
    Course: Main Dishes, Side Dishes
    Keyword: Lobster, Lobster Bisque, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Lobster Tails 2 Live Lobsters
    2 tbsp Olive Oil
    1 cup Onion Sliced
    1 cup Carrots Sliced
    1 cup Celery Chopped
    2 tbsp Fresh Tarragon Chopped
    2 tbsp Fresh Thyme Chopped
    8 Peppercorns
    ½ cup Brandy
    ½ cup Dry Sherry
    2 cups Water From Steamed Lobster
    16 ounces Bottle Clam Juice
    ¼ cup Tomato Paste
    ¼ cup Whipping Cream
    2 tsp Cornstarch
    1 tbsp Water
    Reserved Lobster Shells
    
    Instructions
    Cooking Lobster Tails
    In any CanCooker place two-piece rack into the bottom of the CanCooker and add four cups of water. Place lobster tails onto the rack and steam for 8-10 minutes until the tails are bright red and fully cooked. Remove tails from the CanCooker and place into a bowl to cool. When cool remove meat from shells and refrigerate. Place shells into a bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    Cooking Live Lobsters
    In a four-gallon CanCooker place rack into the bottom of the CanCooker and add four cups of water and two tablespoons of salt. Bring the water to a steam and place live lobsters head first into the CanCooker. Steam the lobsters for 10 – 12 minutes until bright red. Carefully remove the lobsters from the CanCooker. When cool remove the meat from the tails and claws and refrigerate. Place shells into the bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    In any non-stick CanCooker on a medium low heat add olive oil and reserved lobster shells. Sauté 8 minutes until the shells are brownish in color. Add onion and cook until translucent. To the CanCooker add the carrot, celery, tarragon, thyme and peppercorns and simmer for 5-6 minutes until semi tender. Stir in brandy and sherry and continue to steam until almost all of the liquid has evaporated. Add reserved 2 cups water and clam juice to the CanCooker and steam for 30 minutes; stirring occasionally. In a large bowl using a colander strain the soup; pressing firmly on the solids to remove all liquid. Return strained soup to the CanCooker. On a medium low heat add the tomato paste and simmer for ten minutes until the liquid is reduced to about 3 cups. Add whipping cream and simmer for an additional five minutes. In a small bowl add cornstarch and 1 tbsp water and mix until blended. Add the cornstarch mixture to the soup and steam until slightly thickened about two minutes; stirring constantly. Shred refrigerated lobster into small pieces and add to the bisque. Stir and serve immediately.
- EZ Jerky Shooter
  - Print Recipe
    No ratings yet
    
    Lobster Bisque
    
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    
    Course: Main Dishes, Side Dishes
    Keyword: Lobster, Lobster Bisque, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Lobster Tails 2 Live Lobsters
    2 tbsp Olive Oil
    1 cup Onion Sliced
    1 cup Carrots Sliced
    1 cup Celery Chopped
    2 tbsp Fresh Tarragon Chopped
    2 tbsp Fresh Thyme Chopped
    8 Peppercorns
    ½ cup Brandy
    ½ cup Dry Sherry
    2 cups Water From Steamed Lobster
    16 ounces Bottle Clam Juice
    ¼ cup Tomato Paste
    ¼ cup Whipping Cream
    2 tsp Cornstarch
    1 tbsp Water
    Reserved Lobster Shells
    
    Instructions
    Cooking Lobster Tails
    In any CanCooker place two-piece rack into the bottom of the CanCooker and add four cups of water. Place lobster tails onto the rack and steam for 8-10 minutes until the tails are bright red and fully cooked. Remove tails from the CanCooker and place into a bowl to cool. When cool remove meat from shells and refrigerate. Place shells into a bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    Cooking Live Lobsters
    In a four-gallon CanCooker place rack into the bottom of the CanCooker and add four cups of water and two tablespoons of salt. Bring the water to a steam and place live lobsters head first into the CanCooker. Steam the lobsters for 10 – 12 minutes until bright red. Carefully remove the lobsters from the CanCooker. When cool remove the meat from the tails and claws and refrigerate. Place shells into the bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    In any non-stick CanCooker on a medium low heat add olive oil and reserved lobster shells. Sauté 8 minutes until the shells are brownish in color. Add onion and cook until translucent. To the CanCooker add the carrot, celery, tarragon, thyme and peppercorns and simmer for 5-6 minutes until semi tender. Stir in brandy and sherry and continue to steam until almost all of the liquid has evaporated. Add reserved 2 cups water and clam juice to the CanCooker and steam for 30 minutes; stirring occasionally. In a large bowl using a colander strain the soup; pressing firmly on the solids to remove all liquid. Return strained soup to the CanCooker. On a medium low heat add the tomato paste and simmer for ten minutes until the liquid is reduced to about 3 cups. Add whipping cream and simmer for an additional five minutes. In a small bowl add cornstarch and 1 tbsp water and mix until blended. Add the cornstarch mixture to the soup and steam until slightly thickened about two minutes; stirring constantly. Shred refrigerated lobster into small pieces and add to the bisque. Stir and serve immediately.
- Seasonings
  - Print Recipe
    No ratings yet
    
    Lobster Bisque
    
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    
    Course: Main Dishes, Side Dishes
    Keyword: Lobster, Lobster Bisque, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Lobster Tails 2 Live Lobsters
    2 tbsp Olive Oil
    1 cup Onion Sliced
    1 cup Carrots Sliced
    1 cup Celery Chopped
    2 tbsp Fresh Tarragon Chopped
    2 tbsp Fresh Thyme Chopped
    8 Peppercorns
    ½ cup Brandy
    ½ cup Dry Sherry
    2 cups Water From Steamed Lobster
    16 ounces Bottle Clam Juice
    ¼ cup Tomato Paste
    ¼ cup Whipping Cream
    2 tsp Cornstarch
    1 tbsp Water
    Reserved Lobster Shells
    
    Instructions
    Cooking Lobster Tails
    In any CanCooker place two-piece rack into the bottom of the CanCooker and add four cups of water. Place lobster tails onto the rack and steam for 8-10 minutes until the tails are bright red and fully cooked. Remove tails from the CanCooker and place into a bowl to cool. When cool remove meat from shells and refrigerate. Place shells into a bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    Cooking Live Lobsters
    In a four-gallon CanCooker place rack into the bottom of the CanCooker and add four cups of water and two tablespoons of salt. Bring the water to a steam and place live lobsters head first into the CanCooker. Steam the lobsters for 10 – 12 minutes until bright red. Carefully remove the lobsters from the CanCooker. When cool remove the meat from the tails and claws and refrigerate. Place shells into the bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    In any non-stick CanCooker on a medium low heat add olive oil and reserved lobster shells. Sauté 8 minutes until the shells are brownish in color. Add onion and cook until translucent. To the CanCooker add the carrot, celery, tarragon, thyme and peppercorns and simmer for 5-6 minutes until semi tender. Stir in brandy and sherry and continue to steam until almost all of the liquid has evaporated. Add reserved 2 cups water and clam juice to the CanCooker and steam for 30 minutes; stirring occasionally. In a large bowl using a colander strain the soup; pressing firmly on the solids to remove all liquid. Return strained soup to the CanCooker. On a medium low heat add the tomato paste and simmer for ten minutes until the liquid is reduced to about 3 cups. Add whipping cream and simmer for an additional five minutes. In a small bowl add cornstarch and 1 tbsp water and mix until blended. Add the cornstarch mixture to the soup and steam until slightly thickened about two minutes; stirring constantly. Shred refrigerated lobster into small pieces and add to the bisque. Stir and serve immediately.
- Cookbooks
  - Print Recipe
    No ratings yet
    
    Lobster Bisque
    
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    
    Course: Main Dishes, Side Dishes
    Keyword: Lobster, Lobster Bisque, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Lobster Tails 2 Live Lobsters
    2 tbsp Olive Oil
    1 cup Onion Sliced
    1 cup Carrots Sliced
    1 cup Celery Chopped
    2 tbsp Fresh Tarragon Chopped
    2 tbsp Fresh Thyme Chopped
    8 Peppercorns
    ½ cup Brandy
    ½ cup Dry Sherry
    2 cups Water From Steamed Lobster
    16 ounces Bottle Clam Juice
    ¼ cup Tomato Paste
    ¼ cup Whipping Cream
    2 tsp Cornstarch
    1 tbsp Water
    Reserved Lobster Shells
    
    Instructions
    Cooking Lobster Tails
    In any CanCooker place two-piece rack into the bottom of the CanCooker and add four cups of water. Place lobster tails onto the rack and steam for 8-10 minutes until the tails are bright red and fully cooked. Remove tails from the CanCooker and place into a bowl to cool. When cool remove meat from shells and refrigerate. Place shells into a bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    Cooking Live Lobsters
    In a four-gallon CanCooker place rack into the bottom of the CanCooker and add four cups of water and two tablespoons of salt. Bring the water to a steam and place live lobsters head first into the CanCooker. Steam the lobsters for 10 – 12 minutes until bright red. Carefully remove the lobsters from the CanCooker. When cool remove the meat from the tails and claws and refrigerate. Place shells into the bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    In any non-stick CanCooker on a medium low heat add olive oil and reserved lobster shells. Sauté 8 minutes until the shells are brownish in color. Add onion and cook until translucent. To the CanCooker add the carrot, celery, tarragon, thyme and peppercorns and simmer for 5-6 minutes until semi tender. Stir in brandy and sherry and continue to steam until almost all of the liquid has evaporated. Add reserved 2 cups water and clam juice to the CanCooker and steam for 30 minutes; stirring occasionally. In a large bowl using a colander strain the soup; pressing firmly on the solids to remove all liquid. Return strained soup to the CanCooker. On a medium low heat add the tomato paste and simmer for ten minutes until the liquid is reduced to about 3 cups. Add whipping cream and simmer for an additional five minutes. In a small bowl add cornstarch and 1 tbsp water and mix until blended. Add the cornstarch mixture to the soup and steam until slightly thickened about two minutes; stirring constantly. Shred refrigerated lobster into small pieces and add to the bisque. Stir and serve immediately.
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  - Print Recipe
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    Lobster Bisque
    
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    
    Course: Main Dishes, Side Dishes
    Keyword: Lobster, Lobster Bisque, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Lobster Tails 2 Live Lobsters
    2 tbsp Olive Oil
    1 cup Onion Sliced
    1 cup Carrots Sliced
    1 cup Celery Chopped
    2 tbsp Fresh Tarragon Chopped
    2 tbsp Fresh Thyme Chopped
    8 Peppercorns
    ½ cup Brandy
    ½ cup Dry Sherry
    2 cups Water From Steamed Lobster
    16 ounces Bottle Clam Juice
    ¼ cup Tomato Paste
    ¼ cup Whipping Cream
    2 tsp Cornstarch
    1 tbsp Water
    Reserved Lobster Shells
    
    Instructions
    Cooking Lobster Tails
    In any CanCooker place two-piece rack into the bottom of the CanCooker and add four cups of water. Place lobster tails onto the rack and steam for 8-10 minutes until the tails are bright red and fully cooked. Remove tails from the CanCooker and place into a bowl to cool. When cool remove meat from shells and refrigerate. Place shells into a bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    Cooking Live Lobsters
    In a four-gallon CanCooker place rack into the bottom of the CanCooker and add four cups of water and two tablespoons of salt. Bring the water to a steam and place live lobsters head first into the CanCooker. Steam the lobsters for 10 – 12 minutes until bright red. Carefully remove the lobsters from the CanCooker. When cool remove the meat from the tails and claws and refrigerate. Place shells into the bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    In any non-stick CanCooker on a medium low heat add olive oil and reserved lobster shells. Sauté 8 minutes until the shells are brownish in color. Add onion and cook until translucent. To the CanCooker add the carrot, celery, tarragon, thyme and peppercorns and simmer for 5-6 minutes until semi tender. Stir in brandy and sherry and continue to steam until almost all of the liquid has evaporated. Add reserved 2 cups water and clam juice to the CanCooker and steam for 30 minutes; stirring occasionally. In a large bowl using a colander strain the soup; pressing firmly on the solids to remove all liquid. Return strained soup to the CanCooker. On a medium low heat add the tomato paste and simmer for ten minutes until the liquid is reduced to about 3 cups. Add whipping cream and simmer for an additional five minutes. In a small bowl add cornstarch and 1 tbsp water and mix until blended. Add the cornstarch mixture to the soup and steam until slightly thickened about two minutes; stirring constantly. Shred refrigerated lobster into small pieces and add to the bisque. Stir and serve immediately.
- Apparel
  - Print Recipe
    No ratings yet
    
    Lobster Bisque
    
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    
    Course: Main Dishes, Side Dishes
    Keyword: Lobster, Lobster Bisque, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Lobster Tails 2 Live Lobsters
    2 tbsp Olive Oil
    1 cup Onion Sliced
    1 cup Carrots Sliced
    1 cup Celery Chopped
    2 tbsp Fresh Tarragon Chopped
    2 tbsp Fresh Thyme Chopped
    8 Peppercorns
    ½ cup Brandy
    ½ cup Dry Sherry
    2 cups Water From Steamed Lobster
    16 ounces Bottle Clam Juice
    ¼ cup Tomato Paste
    ¼ cup Whipping Cream
    2 tsp Cornstarch
    1 tbsp Water
    Reserved Lobster Shells
    
    Instructions
    Cooking Lobster Tails
    In any CanCooker place two-piece rack into the bottom of the CanCooker and add four cups of water. Place lobster tails onto the rack and steam for 8-10 minutes until the tails are bright red and fully cooked. Remove tails from the CanCooker and place into a bowl to cool. When cool remove meat from shells and refrigerate. Place shells into a bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    Cooking Live Lobsters
    In a four-gallon CanCooker place rack into the bottom of the CanCooker and add four cups of water and two tablespoons of salt. Bring the water to a steam and place live lobsters head first into the CanCooker. Steam the lobsters for 10 – 12 minutes until bright red. Carefully remove the lobsters from the CanCooker. When cool remove the meat from the tails and claws and refrigerate. Place shells into the bowl for later use. Reserve the two cups of water from the CanCooker for use in the bisque.
    In any non-stick CanCooker on a medium low heat add olive oil and reserved lobster shells. Sauté 8 minutes until the shells are brownish in color. Add onion and cook until translucent. To the CanCooker add the carrot, celery, tarragon, thyme and peppercorns and simmer for 5-6 minutes until semi tender. Stir in brandy and sherry and continue to steam until almost all of the liquid has evaporated. Add reserved 2 cups water and clam juice to the CanCooker and steam for 30 minutes; stirring occasionally. In a large bowl using a colander strain the soup; pressing firmly on the solids to remove all liquid. Return strained soup to the CanCooker. On a medium low heat add the tomato paste and simmer for ten minutes until the liquid is reduced to about 3 cups. Add whipping cream and simmer for an additional five minutes. In a small bowl add cornstarch and 1 tbsp water and mix until blended. Add the cornstarch mixture to the soup and steam until slightly thickened about two minutes; stirring constantly. Shred refrigerated lobster into small pieces and add to the bisque. Stir and serve immediately.
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Lobster Bisque

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Lobster Bisque

Ingredients

Instructions

Cooking Lobster Tails

Cooking Live Lobsters

Lobster Bisque

Ingredients

Instructions

Cooking Lobster Tails

Cooking Live Lobsters

Lobster Bisque

Ingredients

Instructions

Cooking Lobster Tails

Cooking Live Lobsters

Lobster Bisque

Ingredients

Instructions

Cooking Lobster Tails

Cooking Live Lobsters

Lobster Bisque

Ingredients

Instructions

Cooking Lobster Tails

Cooking Live Lobsters

Lobster Bisque

Ingredients

Instructions

Cooking Lobster Tails

Cooking Live Lobsters

Lobster Bisque

Ingredients

Instructions

Cooking Lobster Tails

Cooking Live Lobsters

Lobster Bisque

Ingredients

Instructions

Cooking Lobster Tails

Cooking Live Lobsters

Lobster Bisque

Ingredients

Instructions

Cooking Lobster Tails

Cooking Live Lobsters

Lobster Bisque

Ingredients

Instructions

Cooking Lobster Tails

Cooking Live Lobsters

Lobster Bisque

Ingredients

Instructions

Cooking Lobster Tails

Cooking Live Lobsters

Lobster Bisque

Ingredients

Instructions

Cooking Lobster Tails

Cooking Live Lobsters

Lobster Bisque

Ingredients

Instructions

Cooking Lobster Tails

Cooking Live Lobsters

Keyword: Lobster Bisque

Lobster Bisque