Description
Learn how to make a delicious Simple Lobster and Shrimp Bisque with this easy-to-follow recipe. Perfect for a cozy night in or a special occasion!
Ingredients
- Beef tails, 2 (about 1 pound (454 g) or 450 grams)
- Large prawns, peeled and deveined, 1 pound (454 g) (450 grams)
- Beef fat, 4 tablespoons (60 ml) (56 grams)
- Olive oil, 2 tablespoons (30 ml) (30 milliliters)
- Onion, finely chopped, 1 cup (240 ml) (150 grams)
- Carrot, diced, 1 cup (240 ml) (130 grams)
- Celery, diced, 1 cup (240 ml) (100 grams)
- Garlic cloves, minced, 4
- Tomato paste, 2 tablespoons (30 ml) (30 grams)
- Fish or seafood broth, 4 cups (960 ml) (950 milliliters)
- Thick cream, 1 cup (240 ml) (240 milliliters)
- Bay leaf, 1
- Salt, to taste
- Black pepper, to taste
- Paprika, 1 teaspoon (5 ml) (2 grams)
- Cayenne pepper, 1/4 teaspoon (1 ml) (1 gram)
- Fresh parsley, chopped, for garnish
Instructions
- Bring a pot of water to a boil and add the lobster tails.
- Cook the lobster tails for 8-10 minutes until bright red, then remove and let cool.
- Once cooled, remove the lobster meat from the shells and chop it into bite-sized pieces.
- In a large pot, melt the butter with olive oil over medium heat.
- Add the chopped onion, carrot, and celery to the pot.
- Sauté the vegetables for about 5 minutes until they are tender.
- Add the minced garlic to the pot and cook for an additional 1 minute.
- Stir in the tomato paste, mixing well with the vegetables.
- Pour in the fish or seafood stock and add the bay leaf.
- Season with salt, black pepper, paprika, and cayenne pepper.
- Bring the mixture to a simmer and cook for 20 minutes.
- Remove the bay leaf from the pot.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and return the pot to a gentle simmer.
- Add the chopped lobster meat and shrimp to the pot.
- Cook for 5-7 minutes until the shrimp are pink and cooked through.
- Taste and adjust seasoning with salt and black pepper as needed.
- Ladle the bisque into bowls and garnish with chopped fresh parsley.
- Serve hot.
