SAN DIEGO (CBS 8) - This lobster bisque recipe is very easy to make and tastes delicious. You can use shrimp or crab meat in place of the lobster, just make sure to use raw shrimp, not the cooked cocktail variety. Enjoy!
1 1/2 tbsp. each - unsalted butter, olive oil
3 tbsp. all-purpose flour
1/4 tsp. sea salt
1/4 tsp. celery seed
1/8 tsp. black pepper
1/2 tsp. paprika
1 1/2 tbsp. tomato paste
1 1/2 tbsp. of each-minced onion, celery, leeks
1 clove garlic minced
1/4 cup sherry good quality dry white wine
2 cups Fat free half and half, heated
3/4 cup lobster stock*
1 1/2 cups cooked or raw shredded lobster meat*
1/4 tsp. each- dried thyme, Old Bay seasoning
3 tbsp. heavy cream
Place olive oil in a heavy bottom pot and heat to medium and add butter. Once butter has melted stir in onion, celery, leeks, garlic and cook for 2 to 3 minutes. Add flour, sea salt, celery seed, black pepper and paprika. Deglaze bottom of pot with one quarter cup sherry and increase heat to medium high. Cook until reduced by one-third, then add tomato paste.
Gradually whisk in heated Half-and-Half into the mixture, taking care that no lumps form. Add lobster stock, continuing to stir. Reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes. Stir in lobster meat, thyme, Old Bay seasoning and cream and continue cooking the bisque until the lobster is just heated through (if using raw shellfish, cook until done.)
*Vegetable or chicken stock can be used.
*Lump crab meat or chopped shrimp can be used.