|Lobster and Shrimp Bisque|
Doesn't look exciting but man, it's good!
So, yesterday, I researched lobster bisque, lobster pot pie and lobster mac-n-cheese. Many of these recipes included fennel and I don't like fennel. Or anise. Or licorice. Period. My husband doesn't love pot pie. I mean he'll eat if but he's not crazy about it. The mac-n-cheese recipes looked SO rich, with the lobster, butter, gruyere cheese and cream, I decided against that.
We love She Crab Soup, so I modeled on that and came up with this. It was delicious! Don't omit the Kitchen Basics Seafood Stock, which I purchased just for this dish, unless you happen to have your own homemade seafood stock. I wouldn't sub chicken stock in this dish. This soup would make a wonderful treat for your sweetie on Valentine's Day! OR just for you, two nights in one week? And it's only a little extravagant, right? It can easily be made up to a day ahead, and I am thinking it would be even better if it sat in the frig for a few hours to bring the flavors together even more harmoniously. However, we were hungry and the soup was ready. Don't rush cooking the veggies or reducing the liquid. Think low and slow for optimum flavor. It's creamy, rich and just a touch spicy from the Old Bay and cayenne pepper. PERFECT on a cold winter night, or anytime for that matter! Bet you are going to LOVE this one!
Lobster and Shrimp Bisque
6 - 8 large raw shrimp, peeled and deveined, cut in half
2 ribs celery, split in half and sliced thinly (2/3 c. total)
1/2 c. minced onion
3 baby carrots, halved and thinly sliced (about 2 T.)
1 tsp. minced garlic
2 T. Land o' Lakes salted butter
1 tsp. extra virgin olive oil
3 c. Kitchen Basics Seafood Stock
1/2 c. Pinot Grigio
1 c. light cream
1/2 tsp. kosher salt
4 grindings black pepper
1/2 tsp. Old Bay Seasoning
a pinch of cayenne pepper (or a little more to taste)
Melt butter with oil in the bottom of a smaller stock pot over low heat.