Mike's Lobster Crab Bisque

Name: Mike's Lobster Crab Bisque
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: ● For The Seafood Bisque; 2 Pounds Langistino Lobster [chop - reserve half for finish]; 6 oz Real Crab Meat [reserve all for bisque finish]]; 16 oz Real Canned Crab Meat [add all to blender]; 1 Cup Heavy Cream; 1 Cup Seafood Stock; 1/2 Cup Quality White Wine [more if needed]; 1 LG Carrot [peeled - fine blended]; 1/2 LG White Onion [fine blended]; 1 LG Stalk Celery [fine blended]; 1 tbsp Minced Garlic [fine blended]; 1/2 tbsp Crushed Bay Leaves [fine blended]; 1/2 tsp Old Bay Seasoning; 1/2 tsp White Pepper

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Trust me when I say - a half cup of this super rich, crazy decadent seafood bisque is all you'll need to serve your guests as an early hot appetizer.

At their first bite - they'll be in heaven. At their second - they'll finally believe in some form of a higher power. By third bite, they'll literally be dry heaving. Yup. That's how rich this creamy seafood bisque is. Anyway, enjoy! Oh, and happy heaving! Great work students!

Trust me when I say - a half cup of this super rich, crazy decadent seafood bisque is all you'll need to serve your guests as an early hot appetizer.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Trust me when I say - a half cup of this super rich, crazy decadent seafood bisque is all you'll need to serve your guests as an early hot appetizer.

Saved

Ingredients

30 mins

8 servings

● For The Seafood Bisque
2 PoundsLangistino Lobster [chop - reserve half for finish]
6 ozReal Crab Meat [reserve all for bisque finish]]
16 ozReal Canned Crab Meat [add all to blender]
1 CupHeavy Cream
1 CupSeafood Stock
1/2 CupQuality White Wine [more if needed]
1LG Carrot [peeled - fine blended]
1/2LG White Onion [fine blended]
1LG Stalk Celery [fine blended]
1 tbspMinced Garlic [fine blended]
1/2 tbspCrushed Bay Leaves [fine blended]
1/2 tspOld Bay Seasoning
1/2 tspWhite Pepper

Saved

Steps

30 mins

1

Real Langistino lobster tail chunks and your canned lump crab meat pictured. Check closely for any shells. Reserve 1/2 of your chopped lobster chunks for your chunky bisque finish and blend. However, use ALL of your canned crab meat and 1/2 of your chopped lobster meat and place in blender.
2

Real lump crab meat pictured. Check for any shells. Reserve all fresh whole crab meat for your chunky bisque finish. Do not blend.
3

Blend everything in the Bisque section together except for 1/2 of your chopped lobster tails and your 6 oz chopped real crab meat. You'll definitely want visable seafood chunks in your bowls upon serving.
4

Place blended mixture in a thick bottomed pot. Simmer bisque for 10 minutes. Then. add your remaining lump lobster and crab meat to pot and gently stir. Simmer bisque 3 minutes longer.
5

Place hot bisque in small ramikims. Seal tightly and flip jars upside down until cooled. This action will seal your creamy bisque air tight.
6

If not serving immediately, reheat your bisque filled jars by placing your ramikims in a pot of simmering water [about 2 inches] until they're fully heated.
7

Serve with a quality Sauvignon Blanc wine to cut the richness of this dish. Enjoy!

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on October 31, 2016 05:26

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!