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Celery Root Bisque with Sauteed Lobster (Emeril Lagasse) Recipe

Celery Root Bisque with Sauteed Lobster (Emeril Lagasse) Recipe

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5 (1 Vote)

Celery Root Bisque with Sauteed Lobster (Emeril Lagasse)

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Ingredients:

Serving

1 tbsp olive oil
1 cup diced onion
1/2 cup diced parsnip , or carrot
1/2 cup diced celery
1 tbsp minced shallot
1 tsp garlic
4 cups peeled, roughly chopped celery root
5 cups chicken stock
1 tsp salt
1/8 tsp cayenne pepper
1 cup cream
2 tbsp chopped fresh parsley leaves
1 recipe sauteed lobster , recipe follows

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.

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Nutrition Facts

Per Serving Per 100 g

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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.4

Points
6

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

Bad Points

High in Sodium

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