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New Products
Print Recipe
No ratings yet
Lobster Bisque
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
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
No ratings yet
Lobster Bisque
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
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
Print Recipe
No ratings yet
Lobster Bisque
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
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
No ratings yet
Lobster Bisque
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
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 Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
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 Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
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 Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
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 Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
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 Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
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 Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
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 Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
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.
Accessories
Print Recipe
No ratings yet
Lobster Bisque
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
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 Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
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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Keyword:
Lobster Bisque
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Lobster Bisque
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