Tuesday, January 28, 2014

Lobster and Shrimp Bisque For Two

Lobster and Shrimp Bisque
Doesn't look exciting but man, it's good!

Believe it or not, I found myself with some leftover lobster meat. What? Our local Tom Leonard's Market in Richmond, had lobster tails on sale, 2 for $10, and my husband, being in a rather expansive mood, bought 6 of them. Yes, SIX. They weren't very big, as he explained it. We ate 4 on Saturday night, along with a small fillet that he also purchased on sale there, but I had 2 of them leftover. I mean, unless you live in Maine and have lobster traps, who had leftover lobster? Just sayin'...
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
2/3 c. cooked lobster meat, chopped                                  
Chopped Lobster Meat
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.
Small stock pot

Add celery, onion, carrots and garlic to the butter. Cook over LOW heat until the vegetables are very soft, about 15 min. Watch it and stir occasionally, you don't want it to brown. Add the fish stock and wine and bring the mixture to a boil. Turn the heat down to medium and let this simmer uncovered for 20 - 30 minutes, or until it's reduced by 1/3 in volume. Remove 1/2 the vegetables with a slotted spoon and puree them in your blender or get out your immersion blender and puree the soup for a minute until it's a little thickened. I like a little texture, so don't overdo the blending! Add the light cream, salt and pepper. Turn heat to low and allow this to cook together over barely simmering heat, for 10 more minutes. Next, add the Old Bay seasoning and the raw shrimp and cook this for 5 minutes. Lastly add the cayenne, then the lobster and cook for 5 more minutes until everything is heated through and the shrimp have turned pink. Turn off the heat, cover and let stand 5 minutes or refrigerate to reheat later. Sprinkle with a little Old Bay when served. Makes 2 dinner bowl sized servings or 4 c. for a luncheon sized serving. 

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