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bisque

2016-04-17

Bisque is a smooth, creamy and highly seasoned soup of French origin. It is classically based on a strained broth of crustaceans. It can be made from lobster, crab, shrimp or crawfish. (Wikipedia)

I think it makes sense not to overdo that  'highly seasoned' part. Crustaceans often have fairly delicate flavors. Why buy an expensive lobster and then make the soup so spicy you can't taste that lobster?

I described the classic recipe that you can follow, but I made some changes when I prepared this for myself. I used crab because that's what I had available. I started with a tomatoes/potatoes soup, because I wanted extra for later. I did blend half of the crab into the correct amount of shellfish broth and added some of that tomato soup; but I did not add cream and I served the plate with the remainder of the crab meat in the center. I think it looks nicer when you can see what you get.

INGREDIENTS

This is what you need for 2 servings:

• 2 5-oz. lobster tails
  OR 8 oz. lobster/crab/shrimp/crawfish meat
• 2 tbsp. butter
• 2 tbsp. each of finely chopped onion, celery, carrot, potato
• 2 tomatoes, chopped
• S&P
• paprika, hot sauce
• 1 ½ cups heavy cream
• ½ cup dry white wine

Pic1: crab bisque

Directions

 

Pic2: tomato soup, crab meat
Pic3: blended, simmering
Pic4: served with extra crab meat

• Boil the lobster tails in 3 cups salted water 6-10 minutes until the shells are bright red.
• Remove the lobster meat from the shells.
• Chop the lobster meat fairly small.
• Boil the shells 20 minutes more. Discard the shells, reserve the broth.
  
• Melt the butter in a large saucepan over medium-low heat.
• Add the mushrooms, onion, celery, and carrot.
• Cook and stir until tender, about 10 minutes.
• Stir in 1 pt. of the lobster tail broth, and season with salt and cayenne pepper.
• Bring to a boil, and simmer for 10 minutes.
• Pour vegetable broth in a blender cup, and add half of the lobster meat.
• Cover and process until smooth.
• Return to the saucepan, and stir in the white wine.
• Simmer, stirring frequently until thickened, about 30 minutes.
• Stir in the cream and remaining lobster meat.
• Simmer 5 minutes without boiling.
• Serve immediately.

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