Celery Root Bisque with Sauteed Lobster (Emeril Lagasse) Recipe
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Directions:
- Set a 4-quart saucepan over medium-high heat. Add the olive oil and once hot, saute the onions, parsnips and celery until softened, about 4 to 5 minutes. Add the shallots and garlic to the pan and saute until fragrant, 45 to 60 seconds. Place the celery root, stock, salt and cayenne pepper in the saucepan and ring to a boil, reduce to a simmer and cook until the celery root is tender, about 35 to 40 minutes.
- When the celery root is tender, remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a bar blender), until smooth. Taste, and re-season the soup if necessary and garnish with the parsley. Serve with 3 tablespoons of the sauteed lobster per soup bowl.
- For the Sauteed Lobster:
- 1 (2-pound) lobster (or 2 frozen tails)
- 2 tablespoons unsalted butter
- 1 tablespoon minced shallot
- 1/2 teaspoon minced garlic
- 1 teaspoon Essence, recipe follows
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup chopped celery leaves
- Set a large 2 to 3-gallon stockpot to boil over high heat. Once the water comes to a boil, immerse the lobster in the pot. Cook the lobsters for 3 minutes, remove, and chill immediately in ice water. Once the lobster is cool enough to handle, remove from the water and place on a kitchen towel draped over a cutting board. Use a mallet to crack the shells, and remove the meat from the tail, claws and knuckles. Dice the lobster meat into 1/2-inch pieces and set aside.
- Set a 10-inch saute pan over medium heat and add the butter. Once the butter begins to foam, add the shallots and garlic. Saute the shallots and garlic until fragrant, about 1 minute. Add the lobster meat and season with the Essence and salt. Saute the lobster until cooked through, about 5 minutes. Add the lemon juice and raise the heat to high. Cook for 2 minutes. Add the celery leaves to the lobster and toss to blend. Remove from the heat and set aside for the soup.
- Yield: 2 quarts
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.57 Kcal (1133 kJ) | ||
| Calories from fat | 85.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 15% | |
|---|---|---|---|
| Cholesterol | 52.67mg | 18% | |
| Sodium | 1384.41mg | 58% | |
| Potassium | 430.13mg | 9% | |
| Total Carbs | 27.59g | 9% | |
| Sugars | 14.29g | 57% | |
| Dietary Fiber | 4.7g | 19% | |
| Protein | 14.27g | 29% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 0.2mg | 1% | |
| Calcium | 86.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 56.84 Kcal (238 kJ) | ||
| Calories from fat | 17.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 15% | |
|---|---|---|---|
| Cholesterol | 11.07mg | 18% | |
| Sodium | 290.84mg | 58% | |
| Potassium | 90.36mg | 9% | |
| Total Carbs | 5.8g | 9% | |
| Sugars | 3g | 57% | |
| Dietary Fiber | 0.99g | 19% | |
| Protein | 3g | 29% | |
| Vitamin C | 1.3mg | 11% | |
| Calcium | 18.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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