Lobster Bisque | Tardily Creamy Seafood Bisque Recipe

I'm re-sharing this from Jan 2012.  I haven't made it inwards a couplet of years in addition to it is going to brand an appearance on our tabular array soon... perhaps this weekend?  I forgot almost the homemade seafood stock component... I'm going to displace going approximately other route.  I'll allow you lot know!  If you lot don't bring whatsoever lobster lying around,  I've also made this alongside approximately potatoes in addition to shrimp - really tasty!  While indulgent tasting, it truly isn't all that bad for you... but a footling cream.  And butter.

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In New England almost every eating theatre has a Lobster Bisque on the menu.  Some are peachy - luscious, creamy soups filled alongside large chunks of hook meat.  Others are thin, flavorless in addition to without whatsoever actual lobster meat.  After a few disappointing eating theatre experiences alongside Lobster Bisque I started holler for servers to depict their bisque - is in that location truly lobster meat inwards it?  creamy?  but non thick in addition to goopy... right?


I made this for tiffin later a seafood feast from the nighttime before, making role of our shells to brand the stock.  Seafood stock is truly really slowly to make.  You are basically but boiling the shells!

Lobster Bisque
smooth, creamy seafood soup



New! Printable Recipes, here.

half dozen tablespoons of butter
1/2 loving cup of flour
ii teaspoons of one-time bay seasoning
ii cups of Seafood Stock (homemade, encounter below)
half dozen cups of milk
ii tablespoons of Lycopersicon esculentum glue
body of body of water common salt in addition to pepper
1 pound of lobster, crab or shrimp (or combination), torn or cutting into 1/2 inch pieces
1/2 loving cup of heavy cream
chives

In a saucepan, melt butter on medium heat.  Whisk inwards flour in addition to one-time bay, dice along stirring for 1 minute.  Add seafood stock in addition to dice along to whisk over medium oestrus until smooth.  Add milk in addition to Lycopersicon esculentum paste.  Cook on medium for ten minutes, until the soup begins to thicken, stirring periodically to brand certain the soup doesn't burn!  Lower the heat.  Continue to gear upwards until the desired thickness is achieved.  Season alongside common salt in addition to pepper equally needed.  Add lobster, crab or shrimp in addition to heavy cream.  Garnish alongside a dash of one-time bay, chives, in addition to a drizzle of heavy cream.



Homemade Seafood Stock
making role of shells

water
seafood shells (lobster, crab or shrimp)
dark peppercorns
body of body of water salt
onion, quartered
garlic head, cutting inwards half

In a large pot of water, boil seafood shells, peppercorns, body of body of water salt, onion in addition to garlic for xxx minutes until it has reduced.  Reserve liquid from other debris (shells, garlic, peppercorns, etc.).

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