Lobster Bisque
Lobster Bisque
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
30 min
Serves:
5 to 6 servings
2 steamed fresh lobster tails
4 tablespoons butter
1 small white onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
3 cups lobster stock (see note)
1/2 pound steamed medium size fresh shrimp, peeled, deveined, and chopped
2 cups heavy whipping cream
1 teaspoon Creole seasoning (Tony Chachere’s is what I use)
Cayenne Pepper to taste
Remove lobster meat from shell; coarsely chop and set aside.
In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in lobster stock; cook for 10 minutes, stirring occasionally, until thickened.
Add lobster meat and shrimp. Stir in heavy whipping cream and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. Serve immediately.
Note: If you are unable to get lobster stock, an easy substitution is to buy a Lobster Base such as Minor’s. It’s an easy matter to make the stock from the base.
My son loves this recipe…I’m sure you family will as well.
