Recipes
Recipe of Seafood Bisque
Ingredients: ¼ cup unsalted butter ¼ cup all-purpose flour 1 small onion, finely chopped ½ cup celery, finely chopped ½ cup carrot, finely chopped 2 cloves garlic, minced 1 tsp paprika ½ tsp dried thyme ½ tsp dried oregano ½ tsp salt ¼ tsp black pepper 2 cups fish or seafood stock 1 cup whole milk ½ cup heavy cream ¼ cup dry white wine (optional) ½ cup cooked shrimp, chopped ½ cup cooked crab meat, flaked ½ cup cooked lobster meat, chopped ¼ cup fresh parsley, chopped 1 tbsp olive oil chopped chives for garnish Instructions: Start by preparing your seafood. In the SENSARTE Nonstick Frying Pan Skillet, heat olive oil over medium heat. Add the cooked shrimp, crab meat, and lobster meat. Sauté for a few minutes until they are lightly browned. Remove from heat and set aside. In your SENSARTE Nonstick Sauce Pan, melt the butter over medium heat. Add the finely chopped onion, celery, and carrot. Sauté for about 5 minutes, or until the vegetables are tender. Stir in the minced garlic, paprika, thyme, oregano, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld. Sprinkle the flour over the vegetable mixture and stir well to create a roux. Cook for about 2 minutes, stirring constantly until it turns a light golden brown. Gradually add the fish or seafood stock, whole milk, and heavy cream to the pan. Whisk continuously to avoid lumps. Bring the mixture to a gentle simmer and cook for about 10 minutes, or until the bisque thickens. If using white wine, pour it into the bisque and cook for an additional 2 minutes to allow the alcohol to cook off. Carefully transfer the bisque to a blender and blend until it's smooth. Be cautious with hot liquids in a blender - blend in batches if necessary. Return the bisque to the saucepan. Add the sautéed seafood (shrimp, crab, lobster) to the bisque and cook for an additional 5 minutes to heat the seafood through. Stir in the fresh chopped parsley and let it simmer for another 2 minutes. Adjust the seasoning if needed. Serve the seafood bisque hot, garnished with chopped chives and a sprinkle of paprika if desired. Enjoy!
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Recipe of Creamy Lobster Bisque
Ingredients: 2 lobsters (about 1 ½ lbs each) 4 tbsps unsalted butter 1 medium onion, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 4 garlic cloves, minced ¼ cup tomato paste ¼ cup all-purpose flour 1 cup dry white wine 4 cups seafood or vegetable broth 2 cups heavy cream 1 bay leaf ½ tsp paprika powder salt and pepper, to taste fresh chives, for garnish Instructions: Fill your SENSARTE Nonstick Stock Pot with water and bring it to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool. Once cooled, remove the meat from the shells and chop into bite-sized pieces. Set aside. In another large SENSARTE Nonstick Sauce Pan, melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables soften. Stir in the tomato paste and flour, and cook for an additional 2 minutes to cook off the raw flour taste. Deglaze the pan by adding the white wine and scraping the bottom to release any browned bits. Cook until the wine has reduced by half. Add the seafood or vegetable broth, heavy cream, bay leaf, and paprika to the pan. Bring the mixture to a simmer and let it cook for about 15 minutes, stirring occasionally. Using an immersion blender or transferring the mixture to a blender, puree the soup until smooth and creamy. Season with salt and pepper to taste. Return the soup to the SENSARTE Nonstick Sauce Pan and add the chopped lobster meat. Cook for an additional 5 minutes, allowing the flavors to meld together. Serve the lobster bisque hot, garnished with fresh chives. Pair it with crusty bread or oyster crackers for a delicious meal. Enjoy!
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