Lobster Bisque

Since we had a large lobster tail left from our Valentine’s Day dinner, I asked John to make Lobster Bisque. This recipe produces a hearty, creamy lightly spiced soup with lots of flavor. All the creaminess comes from pureed rice and vegetables, so it’s not only delicious, it’s good for you, too! This bisque is excellent with shrimp as well.  If you’d like to heat it up, add little cayenne or Louisiana Hot Sauce.  Either way, you’re sure to love it!

Lobster Bisque

 

Author:

John Lester

Recipe type: Soup

Serves: 6 servings

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

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Creamy bisque without all the calories!

Ingredients

• Meat from 1 large Lobster Tail, diced (or you can use ½ pound Shrimp)
• 4 Tablespoons Butter
• 6 ribs Celery, diced
• 3 Carrots, peeled and diced
• 1 Onion, diced
• 1 15-Ounce can diced Tomatoes
• 2 cups Seafood Broth + 1 cup hot water, as needed
• ¼ cup white rice
• 1 teaspoon Fines Herbs
• Salt and Pepper, to taste
• White Sherry

Instructions

1. In a stock pot, over medium heat, saute butter, celery, carrots, and onion, until softened.
2. Add tomatoes, broth, rice, and spices.
3. Reduce heat to low and simmer soup for 20 minutes until rice is cooked.
4. Remove pot from heat and blend to desired thickness with an immersion blender, adding hot water, as needed.
5. Return pot to medium heat and add lobster meat, stirring until pink and cooked through (if using pre-cooked shrimp, allow enough time for them to get hot).
6. Ladle soup into soup bowls and drizzle with White Sherry.

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