Recipe: Perfect Shrimp-Lobster bisque

Shrimp-Lobster bisque. Whisk in sherry until smooth, scraping brown bits from bottom of pan. Garnish each serving with chives, if desired. Add peppers, onions, garlic, shrimp and lobster.

Remove lobster meat from shell; coarsely chop and set aside. In a large saucepan, melt butter over medium heat. Spicy Shrimp and Lobster Bisque I made this spicy shrimp and lobster bisque with poblano peppers and lots of cayenne powder. You can cook Shrimp-Lobster bisque using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Shrimp-Lobster bisque

1. Prepare 4 cup of lobster stock - divided.
2. You need 1 cup of peeled salad shrimp.
3. It's 1 can of coconut milk.
4. You need 1 can of tomato soup.
5. You need 1 cup of lowfat sour cream.
6. Prepare 1 tbsp of lowfat cream cheese.
7. You need 1 tbsp of teriyaki sauce.
8. You need 1 tbsp of lemon juice.
9. It's 1 tsp of thyme.
10. Prepare 1 tsp of onion powder.
11. It's 1 tsp of garlic salt.
12. Prepare 1/2 tsp of hot sauce.
13. Prepare 1 tsp of Stevia sugar substitute.
14. It's 1 tbsp of flour.

Meanwhile cut out the center portion of a round loaf of bread. Brush with olive oil and place on a sturdy cookie sheet. Heat bisque over moderate heat until hot (do not boil) and stir in lemon juice. Chop fine reserved shrimp and lobster tail meat and divide among heated soup bowls.

Shrimp-Lobster bisque instructions

1. Puree the shrimp in 1 cup lobster stock. See my recipe for lobster stock..
2. Put flour and 2 T water in small container with lid. Shake to thoroughly blend..
3. Add all ingredients except flour blend to saucepan with 3 cups lobster stock..
4. Place pan on medium heat and whisk to blend ingredients..
5. Add flour blend and continue whisking. Raise heat until soup reaches boiling stage Reduce heat and stir..
6. Serve garnished with cooked salad shrimp or crackers on the side..

Bisque is a blended soup that's characterized by its thick, creamy texture. The soup itself is smooth but not thin, and it's usually garnished with large chunks of cooked lobster, shrimp, crab or vegetables. The soup gets its body by pureeing flavorful broth with cooked rice, thickening it up without having to add flour or cornstarch. In a small saucepan, saute onion in oil until tender. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil.