Lobster-Crawfish Bisque
A Bisque is a thick, creamy, highly-seasoned soup of French origin, classically of puréed crustaceans. It can be made from lobster, crab, shrimp or crayfish. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Seafood bisque is traditionally served in a low two-handled cup on a saucer or in a mug.
This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Seafood, by Sandra A. Jordan.
Ingredients:
- 3 Tbsp. butter
- 1 tsp. chopped onion
- 1 sprig parsley, whole
- 2 c. cut up lobster [meat]
- 2 Tbsp. flour
- 1 tsp. tomato paste
- 2 c. chicken stock or broth
- 2 c. cream
- Salt and cayenne pepper
Preparation:
Cook slowly, butter, onion and parsley until onion is yellow. Add lobster (more than 2 cups if desired), cook for 5 minutes. Stir in flour and tomato paste, adding chicken stock or broth. Simmer 20 minutes. Remove parsley and add cream. Heat through but do not boil. Season with salt and pepper to taste.
[I might suggest allowing the bisque to cool and running it through a food processor to reduce the lobster and onions to very small pieces. This can be served cold or warm.]
Tags: ILA, Lobster Recipe
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Tags: ILA, Lobster Recipe
