Lobster bisque

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This is a recipe for lobster bisque, made like my clam chowder recipe.

Serves 2, multiply as necessary.

1 tbsp. butter
1 tbsp. olive oil
1/2 onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
1 garlic clove, minced
1/8 c. flour
12 oz. lobster stock
1 lobster tail, cooked and diced
4 oz. heavy cream
salt
freshly ground white pepper
Tabasco or other hot sauce (optional)

I had previously made lobster stock and frozen it, along with shelled lobster tails. I defrosted both in the sous vide at 140°F before preparing the rest of the soup.

Add the butter and olive oil to the soup pan. Since I was making such a small recipe I used a small sauce pan.

Add the onion and cook for a few minutes.

Add the carrots and celery and cook for 5 minutes. Add the garlic and cook for a minute.

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Add the flour and cook for at least 5 minutes.

Add about 4 oz. of the stock to deglaze the pan. Then purée the soup in a food processor or blender until smooth. Add back to the pot and add the rest of the stock.

Bring to a boil, the reduce the heat to simmer and cook for 5 minutes.

Add the cream and the lobster tail, chopped. Cook for 5 minutes.

Adjust the seasoning with salt, freshly ground white pepper and a dash of hot sauce.

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This was good!

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This page contains a single entry by Rick Kasguma published on October 30, 2016 11:43 AM.

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