Description
Learn how to make delicious Shrimp and Lobster Bisque from scratch with this easy recipe. Perfect for seafood lovers looking to elevate their cooking skills!
Ingredients
- 1 lb shrimp (450 g)
- 1 lb lobster tails (450 g)
- 4 cups seafood stock (950 ml)
- 1 cup coconut cream (240 ml)
- 2 tablespoons vegetable oil (28 g)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 tablespoons tomato paste (30 g)
- 1 teaspoon smoked paprika (2 g)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons cornstarch (16 g)
- 1 bay leaf
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon fresh thyme leaves (1 g)
- 1 tablespoon lemon juice (15 ml)
Instructions
- Peel and devein the shrimp, setting shells aside for stock.
- Remove lobster meat from tails, reserving shells for stock.
- In a large pot, heat olive oil over medium heat.
- Add shrimp and lobster shells to the pot, sauté for 5 minutes.
- Add onion, garlic, carrots, and celery; cook until softened.
- Stir in tomato paste and paprika, cooking for 2 minutes.
- Pour in seafood stock and add bay leaf; bring to a simmer.
- Cook for 30 minutes, allowing flavors to develop.
- Strain and discard solids, reserving the broth.
- In a clean pot, melt butter over medium heat.
- Stir in flour, cooking to form a roux for 2 minutes.
- Gradually whisk in the strained broth, ensuring smoothness.
- Add shrimp and lobster meat; simmer gently for 10 minutes.
- Stir in heavy cream, thyme, salt, and pepper to taste.
- Cook for an additional 5 minutes, ensuring thickness.
- Stir in lemon juice; adjust seasoning as needed.
- Remove from heat and serve hot.
Notes
- For a more flavorful dish, opt for homemade seafood stock over store-bought.
- Adjust salt and pepper carefully to elevate the seafood essence.
- Thicken the bisque by combining cornstarch with water before adding it to the pot.
