Lobster and Crab Bisque

  • 3 celery ribs (finely chopped)
  • 3 scallions (thinly sliced)
  • 1/2 sweet red pepper chopped small
  • 1 bay leaf
  • 1 1/2 cup heavy cream or canned unsweetened cocnut milk
  • 1/2 tsp tomato paste
  • 1/4 Tbs Tabasco or Sriracha
  • 1/2 lb lobster meat
  • In a large soup pot, melt the butter. Add the onion, red peppers, celery, scallions and bay leaves and cook over moderate heat until softened, 5 minutes. Stir in the flour and cook, stirring, for 2 minutes. Gradually whisk in the chicken broth and bring to a boil. Simmer, stirring occasionally, until the broth is thickened and the vegetables are very tender, 15 minutes.

  • Add the roasted garlic and milk; bring to a simmer. Stir in the sherry, ketchup, tomato paste, seasonings, cream and Tabasco and bring to a simmer. Season with salt and pepper, then add the crab and lobster; simmer until hot. Discard the bay leaves. Serve the bisque with oyster crackers.

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