LOBSTER AND SHRIMP BISQUE
Steps:
- In a large (5-to 6-quart) kettle combine water and 1 cup wine and bring to a boil. Plunge lobsters into liquid headfirst and return liquid to a boil. Simmer lobsters, covered, 9 minutes. With tongs plunge lobsters immediately into cold water to stop cooking, reserving cooking liquid.
- Working over a bowl to catch the juices, twist off tails and claws and reserve juices. Discard tomalley, head sacs, and any roe and remove meat from tails and claws, reserving it separately.
- To reserved cooking liquid add lobster shells, reserved lobster juices and shrimp shells, 1 onion, quartered, 1 cup fennel, half of carrots, celery, 1 bay leaf, thyme, parsley, peppercorns, and zest. Simmer mixture gently, uncovered, skimming froth occasionally, 1 1/4 hours.
- Strain stock through a large sieve set over a large bowl and pour into cleaned kettle. Boil stock until reduced to about 6 cups and return to bowl. Stock, cooked lobster, and shelled raw shrimp keep, covered separately and chilled, 1 day.
- In a kettle cook remaining onion, chopped fine, remaining 1 cup fennel, remaining carrots, remaining bay leaf, garlic, and salt and pepper to taste in oil over moderate heat, stirring, until vegetables are softened.
- Add remaining 1/2 cup wine and boil until mostly evaporated. Add saffron, tomatoes, and shellfish stock and simmer, covered, 20 minutes. Add shrimp and reserved lobster claw meat (reserving tail meat) and simmer 2 minutes, or until shrimp are cooked through. Remove soup from heat and remove 6 shrimp, reserving them. Discard bay leaf.
- In a blender purée soup in batches until smooth, transferring as it is puréed to a very fine sieve set over a saucepan. Force soup through sieve, pressing hard on solids, and whisk in cream, Pernod, and salt and pepper to taste. 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. Ladle soup over shellfish and garnish with reserved fennel fronds.
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Sandeep Prasad sah Sah
[email protected]Yum!
Mrs Samad
[email protected]This bisque is delicious! The flavors are well-balanced, and the texture is smooth and creamy. I would definitely recommend it to anyone who loves seafood soup.
Haley Wilcox
[email protected]I've made this bisque a few times now, and it's always a hit. It's creamy, flavorful, and packed with seafood. I love serving it with a side of crusty bread.
Sirine Khitas
[email protected]This is my go-to recipe for lobster and shrimp bisque. It's always a crowd-pleaser, and it's easy to make. I love the creamy texture and the delicious seafood flavor.
PHILESHA POTTER
[email protected]I made this bisque for a party last weekend, and it was a huge hit! Everyone loved the rich, flavorful broth and the tender seafood. I would definitely recommend this recipe to anyone who loves seafood soup.
Raphael Waseem
[email protected]This bisque was a bit too rich for my taste, but I think that's just a personal preference. The flavors were all there, and the texture was smooth and creamy. I would recommend using less butter and cream next time.
Nouraiz Sajjad
[email protected]I tried this recipe last night, and it was a huge success. I've never made bisque before, but it was surprisingly easy to follow. The soup was creamy and delicious, with a lovely seafood flavor. My husband and kids loved it. I will definitely be maki
Zariq Awan
[email protected]This lobster and shrimp bisque is absolutely divine! I followed the recipe exactly, and it turned out perfectly. The broth is rich and flavorful, with a nice balance of seafood flavors. It's smooth and creamy, with a beautiful orange color. I served