Ingredients :
2-3 tails (Fresh or Frozen)
6-8 Raw Jumbo Tail-On Shrimp in Shell
4oz. Lump Crab meat
2 tablespoons olive oil extra virgin
1/2 cup onion chopped
1/4 cup green bell pepper , diced
1/4 cup baby portabello mushrooms, diced
2 teaspoons garlic minced
1 teaspoon Fresh thyme
1 teaspoon Fresh Rosemary
1 cup dry white wine(I prefer Chardonnay or Sauvignon Blanc)
2 teaspoons Worcestershire sauce
1 teaspoon creole seasoning
1 teaspoon paprika
½ – 1 teaspoon white pepper
1 tablespoon tomato paste
2-2 1/2 cups lobster stock (adjust to desired thickness)
1 cup heavy cream
2- 3 tablespoons butter
1/4 -1/2 teaspoon cayenne pepper (optional)
Flat parsley for garnish
Directions :
Start by boiling Lobster tails and Shrimp for for about 3-4 minutes , long enough for the until shells to turn slightly red. Let it cool.
Once cool, remove lobster and Shrimp from the pot and reserve stock.
Use a kitchen shear to cut down the center of the tail. Then remove the lobster meat. Peel shrimp from shells.
Return lobster and Shrimp shells back to the pot, then add about 4-5 cups water. Bring to a boil then then reduce the heat to medium-low and continue to gently simmer another 20 -25 minutes; if time permits simmer for an additional 20 minutes.
While the stock is simmering chop lobster and Shrimp meat into bite sized pieces. Chill until ready to be used. Reserve a tail and a few Shrimp for final plating.
When ready strain the shells from the stock and reserve Lobster stock.
Add olive oil to medium sized saucepan over medium high heat. Saute onion, mushrooms, garlic, green pepper, rosemary and thyme and cook for about 4-5 minutes.
Slowly add the wine, then stir in the Worcestershire, creole seasoning, paprika and white pepper. Cook for about a minute.
Then stir in the tomato paste, followed by lobster stock. Simmer for about 8- 10 minutes.
Add cream and butter – let it melt , then remove from stove.
Add to a blender and puree. Puree in batches – alternatively you may use a stick blender in the pot until smooth.
Season with salt and cayenne pepper to taste, as desired.
Place a sauce- pan over medium heat, then add about 1 tablespoon butter to it followed by chopped lobster, shrimp and crabmeat, season with creole seasoning lightly and saute for about 2 minutes or until warmed through.
Top individual bisque with Seafood and Serve immediately.
