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Home>Visitors>Explore>Romance & Relaxation>Romantic Recipes>Creamy Lobster BisquePrimary navigation:
Creamy Lobster Bisque
Indulgent? Yes. Worth it? You bet. This rich, velvety shellfish bisque, featuring both lobster and shrimp, is even more luxurious with a dash of smooth, mellow brandy. As an appetizer, the bisque sets the evening aglow. As your main course, pair the bisque with a crisp, green salad and embark on a memorable meal. About the Chef About the Restaurant
Ingredients Directions Peel shrimp and reserve shells for later use in the bisque. Boil peeled shrimp in one quarter of water for 15 minutes. Strain shrimp from shrimp stock and reserve the meat for later. Dice fennel and onion. Sauté in olive oil until translucent. Remove the lobster tail and set aside for garnish. Add lobster shells (body and all legs) and raw shrimp shells to onion/fennel and cook until bright orange. Add brandy, flambé and reduce to au sec (dry). Add tomato and cook until rusty orange (approx 25 minutes). Turn heat to medium to prevent burning. Add cream, shrimp stock and milk and simmer. Once simmered, turn heat off, add cooked shrimp meat. When cool enough to handle, puree everything together in a blender, including lobster and shrimp shells. Strain twice through a fine mesh sieve. Season with salt and pepper and adjust acidity with fresh lemon juice, if needed. To serve, sauté lobster tail in butter until cooked through. Place in bottom of bowl and ladle soup over the lobster tail pieces. Garnish with curried sour cream. |
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