Free Recipe @ Vickie's Recipes: Lobster & Shrimp Bisque (Seafood Soup)

Lobster & Shrimp Bisque: Submitted by: Vickie | Date Added: 17 Feb 2018
Listed in: Soups / Seafood Soup Ingredients

1/2 stick of butter
4 stalks of celery, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 c reserved shrimp & lobster stock
1 can petite diced tomatoes, with juice
1 can cream of celery soup
2 c milk
2 c half & half
3 T dry sherry
1 t salt
1 t Pepper
3 T sugar
1-2 t dried basil
3-4 lobster tails, raw
1 lb shrimp, raw
Thickener

1. Cook lobster tails and shrimp in boiling water, until pink. (Best to undercook!) Reserve 1-2 c if stock.Remove from Heat & cool.
2. Melt butter in large stockpot. Sauté onion, celery & garlic on medium high heat until translucent, adding 1/2 -1 c of the seafood stock to season & to prevent burning.
3. Reduce heat and add add tomatoes with juice and cream of celery soup. Add milk and cream, stirring constantly to prevent scorching and curdling.
4. Add sherry, salt, pepper, sugar & basil.
5. Thicken by making a slurry of cornstarch and some of the soup in a separate cup and then add it to the bisque to thicken. Stir to thicken.
6. Chop shrimp, reserving a few for garnish.
7. Chop lobster meat, reserving some for garnish.
8. Add lobster and shrimp to bisque.
9. Adjust seasonings to taste.
10. Spoon bisque into bowls. garnish with extra shrimp, lobster pieces & a dash of basil & sherry.

(Cook’s note: I thicken my bisque, gravies and soups with Xanthan gum...Hormel Thick & Easy, Clear instant food and beverage thickener. You can find it in your grocery store...just follow the package directions to thicken soups, etc. If you happen to have leftover bisque, cook some fresh
Tortellini or ravioli...and thicken some of the soup even more to make a gravy! Enjoy!)

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