Is it okay that I’m still day-dreaming about the fabulous seafood we enjoyed in Maine last fall? Especially this crab-stuffed lobster smothered in Newberg sauce:
Oh, and this entrancing bowl of steamed mussels:
I also ate my fair share of lobster bisque.
Upon returning to Texas, however, my craving for bisque was still not satiated. But after ordering a bowl from a couple of restaurants in town, I was sorely disappointed with the muddy, pudding-like glop I was served. I soon realized that if I wanted a silky bowl of lobster bisque reminiscent of my days in Maine, I would have to make it myself. With the help of good ol’ Google, I found a recipe for Shrimp Bisque by the Barefoot Contessa, and after adding my own tweaks, I was tickled [lobster] pink to discover that I could now enjoy an entire pot instead of just one mere bowl!
Creamy Shrimp and Lobster Bisque
Shell and devein one-half pound of raw shrimp. Add shells to a large saucepan. Shell one-half pound of lobster tails and add shells to the pan. Cover the shells with 2 cups of seafood stock and simmer for 15 minutes over medium-high heat.
Strain liquid and add enough water to make 3-3/4 cups of liquid. Set aside.
Dice one large onion (about 2 cups). Heat 3 Tablespoons of oil in a large stockpot over medium heat. Add onion and saute for 10 minutes until soft, stirring occasionally. Add 1 Tablespoon fresh, grated garlic and cook one minute, stirring occasionally.
Add 1/4 teaspoon cayenne pepper along with the shrimp and lobster meat and cook one minute. Pour in 1/4 cup Brandy and cook one minute. Next, stir in 1/4 cup dry sherry and cook 3 minutes, stirring occasionally.
Transfer this mixture to a food processor and coarsely chop. Set aside.
In the same pot, melt 4 Tablespoons butter over medium-low heat. Add 1/2 cup all-purpose flour and cook for one minute, stirring constantly.
Slowly whisk in 2 cups of half and half until smooth and cook over medium heat for 3 minutes until thickened. Whisk in 1/3 cup tomato paste or diced tomatoes.
Stir in the shrimp mixture, stock, 2 teaspoons of salt and 1 teaspoon of pepper and heat until hot but not boiling, stirring occasionally. Serve hot.
I just finished a big bowl of this, and these picture still make me want more. Is that bad? That’s bad, isn’t it? Oh, well.
Want a treat? Eat some bisque!
- 2 cups seafood stock
- 1/2 pound raw shrimp, peeled and deveined, shells reserved
- 1/2 pound lobster tails, peeled, shells reserved
- 3 Tablespoons olive oil
- 2 cups yellow onion, diced
- 3 large garlic cloves, grated
- 1/4 teaspoon cayenne pepper
- 1/4 cup Brandy
- 1/4 cup dry sherry
- 4 Tablespoons butter
- 1/2 cup flour
- 1/3 cup tomato paste
- 2 cups half and half
- 2 teaspoons salt
- 1 teaspoon pepper
- Place shrimp and lobster shells and seafood stock in a large saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Set aside.
- Heat olive oil in a large pot or Dutch oven. Add onions and cook for 10 minutes over medium-low heat, or until the tender. Add the garlic and cook 1 minute. Add cayenne pepper and seafood and cook over medium heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the mixture to a food processor and process until coarsely pureed. Set aside.
- In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed mixture, stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Serve hot.
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/shrimp-bisque-recipe/index.html?oc=linkback
Today I am linking up at the Chicken Chick. Tons of great ideas to pin, admire, whatever!