Ultimate Shrimp & Lobster Bisque: A Seafood Feast for the Senses
Hello friends and fellow seafood lovers! Today, we’re diving deep into an ocean of flavor to bring you the ultimate Lobster Bisque recipe – with a twist! That’s right, we’re adding succulent shrimp to make this not just any Lobster Bisque, but The Best Shrimp and Lobster Bisque you’ve tasted! I promise you’ll see.
Lobster bisque is a velvety, creamy soup traditionally made with lobster stock, vegetables, special spices, heavy cream, and a splash of sherry or cognac, creating a luxurious and indulgent treat perfect for any special occasion or even just a cozy night in. But today, we’re taking it up a notch by adding succulent shrimp to the mix, making this bisque even more flavorful and delicious.
This Shrimp and Lobster Bisque recipe is perfect for when you want to treat yourself to something extraordinary. We’ll be using the freshest ingredients and a few of my special culinary tricks to ensure that every spoonful is an explosion of flavor. So, get ready to immerse yourself in the world of seafood decadence, as we embark on a culinary adventure to create the most scrumptious Lobster Bisque you’ve ever experienced.
So let’s get cooking!
How to Make The Best Shrimp and Lobster Bisque!
For the Stock: (if you do not have the time to make the stock, you can skip that recipe and use a good Vegetable or Chicken Stock
- 2 tablespoons Garlic Olive oil or any excellent quality extra Virgin Olive Oil
- 1 large Onion diced
- 3 large Tomatoes chopped with skin
- 1 cup Tomato Puree
- 6/8 whole Garlic Cloves
- 4/5 Carrots well washed but not peeled and chopped
- 4/5 Celery Stalk chopped
- 1 or 2 Leeks, depending on their size (light green and white parts only) chopped
- 1 Fennel Stalk chopped fronds removed
- Reserved Lobster and Shrimp shells
- Chicken Stock, Vegetables or Water enough to cover all the vegetables and the shells. (the Chef used 12 cups of Stock)
For the Bisque:
- Garlic Olive oil or any excellent quality extra Virgin Olive Oil
- 1 large Onion chopped
- 3 cups Celery diced
- 3 cups Carrots diced
- 3 cups Leeks chopped (light green and white parts only)
- 1 Fennel Stalk chopped Fronds removed
- Salt and Pepper to taste
- 1 teaspoon Cayenne Pepper
- 1 cup Tomato Paste
- 1 tablespoon Thyme freshly chopped (use ½ if using dried herbs)
- 1 tablespoon Tarragon freshly chopped (use ½ if using dried herbs)
- 2 large Yukon Gold or Baking Potatoes diced
- 10/12 cups of Lobster and Shrimp Stock (Chicken or Vegetable Stock)
- ½ cup Heavy Whipping Cream
- ¼ cup Cream Sherry
- 2 tablespoons Cognac
- Salt and Pepper
For the Lobster and Shrimp:
- 2 Lobster Tails shell removed and reserved and cut in bite size pieces
- ¾ pound Medium Shrimp peeled and deveined and reserved and cut in bite size pieces
- 2 tablespoons Sweet Butter
- ¼ cup Shallots minced
- 1 ½ teaspoons Garlic minced
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Saffron
- ¾ cup White Wine
For the Sriracha Sour Cream (to decorate the plate):
- 6 ounces Sour Cream
- 2 ounces Whipping Cream
- 1 teaspoon Sriracha
Make the Stock:
- In a stock pot, add all the ingredients and bring to a boil, reduce to a low heat and cook for 60 to 90 minutes.
- Strain all solid, first with a colander, and strain again in a fine mesh strainer.
Make the Bisque:
- In a soup pot, add some olive oil; when hot, add the onion and sauté it for a few minutes until light golden brown. Add the celery, carrots, and leeks. Then add salt and pepper, cayenne, tomato paste, fresh herbs, and potatoes.
- Cook for about one hour or until all the vegetables are soft and cooked. Using your immersion blender, be sure to puree the soup until very, very smooth.
- Add the cream, cream sherry, Cognac and adjust seasoning with salt and pepper.
- Chef Note: At this crucial time, check the texture of your bisque. If it is too thin, you’ll have to add a touch of cornstarch to make it thicker, and if it is too thick, you’ll have to add a little stock to make it just the way your like it!
Cook the Lobster and Shrimp:
- Heat the butter in a reduction pan or regular saucepan; when hot, add the shallots and cook for a few minutes. Add the lobster and the shrimp and cook for 4/5 minutes. Add the garlic, Cayenne, and saffron. When the garlic is fragrant, add the wine, bring it to a boil, and cook until the wine has reduced to a couple of tablespoons left. Reserve until ready to serve.
Make the Sriracha Sour Cream:
- Mix all ingredients and transfer them to a squeeze bottle.
- Fill your plate with the soup, in the middle, add some of the shrimp and lobster and decorate with the sour cream sriracha sauce
Frequently Asked Questions About Shrimp & Lobster Bisque
1) Can Shrimp and Lobster Bisque be made in advance?
Yes, you can make Shrimp and Lobster Bisque in advance. Prepare the soup up until the point where you would add the shrimp and lobster meat. Cool it down, then refrigerate. When you’re ready to serve, reheat the soup, add the seafood, and cook until heated through.
2) What dishes pair well with Shrimp and Lobster Bisque?
3) What wines would be best to serve with Shrimp and Lobster Bisque?
A crisp, refreshing white wine such as Chardonnay, Sauvignon Blanc, or a French Chablis will complement the rich flavors of the bisque.
4) How can I thicken my Shrimp and Lobster Bisque if it’s too thin?
If your bisque is too thin, you can create a roux by combining equal parts butter and flour in a separate pan. Cook the roux for a few minutes, then gradually whisk it into the bisque until you achieve your desired consistency.
5) Can I make Shrimp and Lobster Bisque without using alcohol?
Yes, you can omit the sherry or cognac from the recipe without sacrificing flavor. Simply substitute the alcohol with an equal amount of seafood or vegetable stock.
6) What type of shrimp is best for Shrimp and Lobster Bisque?
Medium to large-sized shrimp, such as tiger or white shrimp, are ideal for bisque due to their firm texture and sweet flavor.
7) Can I use frozen shrimp and lobster in the bisque?
Yes, you can use frozen shrimp and lobster. Thaw them in the refrigerator overnight or under cold running water, then pat them dry before adding them to the bisque.
8) Is it necessary to strain the soup base for Shrimp and Lobster Bisque?
Straining the soup base helps achieve a smooth, velvety texture by removing any solid bits. While it’s not strictly necessary, it’s recommended for the best dining experience.
9) How do I store leftover Shrimp and Lobster Bisque?
Store any leftover bisque in an airtight container in the refrigerator for up to 2-3 days. To reheat, transfer the bisque to a saucepan and heat gently over low heat until warmed through.
10) Can I freeze Shrimp and Lobster Bisque?
It’s best to avoid freezing bisque containing heavy cream, as it can separate and become grainy when thawed. However, you can freeze the soup base without the cream and seafood. When you’re ready to serve, thaw it, reheat and add the cream and cooked seafood.
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