Lobster Corn Bisque, Oh MY!

I’ve always wondered what a BISQUE really is. I know that the term shows up on the menu at nice restaurants and not on the cans on the soup aisle. So I went hunting for the definition and decided it was definitely what we were shooting for when we came home with over a pound of leftover shrimp, lobster, and crab. WHERE do I get such tasty leftovers? Well, last night, friends had us over for a seafood boil. It was wonderful food and great company and we were surprised and blessed to end up going home with leftover crab and lobster and corn. Here is what happened next…

Lobster Corn Bisque

Ingredients:

• 1 pound cooked lobster meat, diced (see notes)
• 4.5  cups seafood or fish stock  (see notes)
• 1/2 cup  all-purpose flour
• 1/2 cup vegetable oil
• 1/4 cup finely chopped celery
• 1/4 cup  finely chopped garlic
• 1 cup minced yellow onions
• 2 cup corn (see notes)
• 2 medium-sized  finely chopped shallots
• 1/2 cup finely chopped green onions
• 2 T.  salt
• 1 teaspoon ground cayenne pepper
• bay leaves
• 1 quart milk
• 1 quart  heavy cream (half and half will work but the soup won’t be as rich.)

Method:

1. Heat oil and add flour slowly while mixing thoroughly. Continue to stir several minutes.
2. Add the garlic, salt, onions, corn, shallots, celery, and cayenne. Cook and stir for 5 minutes.
3. Add bay leaves and stock; bring to a boil.
4. Add the cream and milk.
5. Simmer for 20-30 minutes.
6. Add green onions and seafood; simmer 10 more minutes.
7. Serve and enjoy!

Notes:

• Meat: we had leftover lobster tails, claws as well as some leftover crab meat. We used it all (about 1.2 lbs)
• I used the corn from the seafood boil in this which added great flavor. Fresh or canned corn would work fine.
• Stock: I boiled leftover crab and lobster legs (cracked) and added a fish boil spice bag for flavor. If i hadn’t had this, I would have made fish stock or used chicken stock.
• I believe a true bisque is pureed. I didn’t do this but for a smoother texture, run the chunks through the blender or food processor. All our ingredients were chopped very finely, so it felt bisque-y  enough to me.
• According to Wikipedia, an authentic bisque is thickened by grinding the shells of those crustaceans into a thick paste. I was willing to pass on the authenticity.

The finished result tastes so incredibly delicious and rich that it nearly makes me swoon with delight. This is clearly NOT a health food with all the cream in it, but it’s a delicious treat to have once in awhile.

Barb 

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